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–+ servings
chocolate zucchini muffins
Erin Antoniak

Gluten Free Chocolate Zucchini Muffins

4.86 from 88 votes
An easy and healthy recipe for gluten free chocolate zucchini muffins, made with low carb ingredients like almond flour. These double chocolate muffins are moist, fluffy, and perfect for kids and adults alike!
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, gluten-free, paleo, Snack
Cuisine: American
Calories: 266
Ingredients Method Nutrition Video

Ingredients
  

  • 2 cups almond flour
  • 1/3 cup cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 eggs
  • 1/4 cup coconut oil - melted
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1 cup finely shredded zucchini then squeezed in paper towel to release extra moisture.
  • 1 cup chocolate chips

Method
 

  1. Preheat oven to 350F and line muffin tin with cupcake liners or non stick spray.
  2. In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk eggs. Add in coconut oil,  maple syrup, and vanilla, and stir till well combined.
  4. Add dry ingredients to wet ingredients.
  5. Fold in zucchini, and then half of the chocolate chips.
  6. Scoop in muffin tin until 3/4 full, topping with remaining half of chocolate chips.
  7. Bake for 19-21 minutes or until toothpick inserted in middle comes out clean.
  8. Enjoy!

Nutrition

Calories: 266kcalCarbohydrates: 21gProtein: 6gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.004gCholesterol: 41mgSodium: 112mgPotassium: 142mgFiber: 3gSugar: 15gVitamin A: 80IUVitamin C: 2mgCalcium: 71mgIron: 1mg

Video

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