Ingredients
Scale
- 1 cup gluten-free flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup grated zucchini
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 teaspoon vanilla extract
- 1/2 cup chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a bowl, mix together the gluten-free flour, cocoa powder, baking soda, and salt.
- In another bowl, beat the eggs and then add in the grated zucchini, maple syrup, melted coconut oil, and vanilla extract.
- Combine the wet ingredients with the dry ingredients until just mixed.
- Fold in the chocolate chips.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for a few minutes before transferring to a wire rack.
Notes
- For extra flavor, add nuts or spices.
- These muffins can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
Keywords: Chocolate Zucchini Muffins, Gluten Free, Baking, Desserts