Get the Recipe: Gluten Free Chocolate Zucchini Muffins
These Gluten Free Chocolate Zucchini Muffins are soft, fluffy, and loaded with chocolate. They are a quick and easy healthy breakfast or snack. These Paleo muffins are so incredibly moist and delicious!
Ingredients
- 1 ¼ cups grated zucchini
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ cup tapioca flour
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch sea salt
- 3 eggs
- ½ cup mashed banana, about 1 banana
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.
- Grate zucchini. Place grated zucchini on a towel or paper towel and wring out all excess water.
- In a mixing bowl, add almond flour, coconut flour, tapioca flour, cocoa powder, baking soda and sea salt. Stir to combine.
- Then, add in eggs, mashed banana, maple syrup and vanilla extract. Stir to combine.
- Add in grated zucchini. Stir to combine.
- Next, fold in dark chocolate chips.
- Use an ice cream scoop or large spoon to add batter to muffin liners. Fill almost to the top.
- Bake for 15 to 16 minutes or until a toothpick inserted into the muffins comes out clean.
- Remove from oven. Allow muffins to cool in pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
Notes
- Finely grate zucchini. I use the smaller holes in a cheese grater.
- Fully squeeze out all water from zucchini.
- I do not recommend trying to replace the eggs in this recipe. They are vital to the fluffy texture!
- I use an ice cream scoop to add batter to muffin liners. A large spoon works well too.
- Bake until muffins are set in the middle and a toothpick inserted comes out clean. Do not over bake!
- Store muffins covered at room temperature for up to 3 days.
- If needed, store in fridge. Once chilled, they are more firm. Allow them to thaw slightly before eating.
- Freeze muffins for up to 1 month if desired.
Calories: 231kcal, Carbohydrates: 25g, Protein: 7g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 128mg, Potassium: 245mg, Fiber: 4g, Sugar: 10g, Vitamin A: 93IU, Vitamin C: 3mg, Calcium: 94mg, Iron: 2mg