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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!
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.
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: 231 kcal , Carbohydrates: 25 g , Protein: 7 g , Fat: 13 g , Saturated Fat: 6 g , Polyunsaturated Fat: 1 g , Monounsaturated Fat: 1 g , Trans Fat: 1 g , Cholesterol: 41 mg , Sodium: 128 mg , Potassium: 245 mg , Fiber: 4 g , Sugar: 10 g , Vitamin A: 93 IU , Vitamin C: 3 mg , Calcium: 94 mg , Iron: 2 mg