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Chocolate Zucchini Muffins – Gluten Free Recipe

Chocolate Zucchini Muffins - Gluten Free Recipe
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★★★★★

5.3 from 6 reviews

These Chocolate Zucchini Muffins are a delicious and healthy gluten-free treat, combining moist shredded zucchini with rich cocoa and chocolate chips. Perfect for breakfast or a snack, they’re naturally sweetened with maple syrup and made with wholesome ingredients like almond flour and almond butter, offering a satisfying chocolate flavor without refined sugars or gluten.

Ingredients

Scale

Dry Ingredients

  • 1 1/4 cups blanched almond flour
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1 large egg, lightly whisked
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/4 cup creamy almond butter
  • 1/4 cup non-dairy milk (such as almond or coconut milk)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 cup shredded zucchini (water squeezed out)
  • 2/3 cup chocolate chips, plus more for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with muffin liners. This ensures the muffins do not stick and bake evenly.
  2. Prepare Zucchini: Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible. This step prevents soggy muffins.
  3. Mix Dry Ingredients: In a medium bowl, combine the almond flour, cocoa powder, baking soda, and kosher salt. Stir well to evenly distribute all dry components.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive or coconut oil, and vanilla extract until smooth and fully combined.
  5. Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Then gently fold in the shredded zucchini and chocolate chips, ensuring they are evenly incorporated.
  6. Fill Muffin Pan: Divide the batter evenly among the 12 muffin cups. Optionally, sprinkle extra chocolate chips on top for an extra chocolatey finish.
  7. Bake Muffins: Bake in the preheated oven for 22 to 25 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.

Notes

  • Ensure to squeeze out excess moisture from the zucchini to prevent the muffins from becoming too wet.
  • Almond flour is naturally gluten-free, but verify labels if you have severe gluten intolerance or celiac disease.
  • You can substitute non-dairy milk with any milk of choice if not strictly dairy-free.
  • For a nut-free version, consider swapping almond flour and almond butter with suitable alternatives like oat flour and sunflower seed butter.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Freezing the muffins is possible; wrap individually and freeze for up to 3 months.

Nutrition

Keywords: Chocolate Zucchini Muffins, Gluten Free Muffins, Healthy Chocolate Muffins, Almond Flour Muffins, Dairy-Free, Nutritious Snack

Find it online: https://todayfoodrecipe.com/chocolate-zucchini-muffins-gluten-free-recipe/