Description
Delicious and moist gluten-free chocolate zucchini muffins that combine rich cocoa and shredded zucchini for a healthy twist on your favorite treat. Made with almond flour and sweetened naturally with maple syrup, these muffins are perfect for breakfast or a guilt-free snack.
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
Other
- 1 cup shredded zucchini, water squeezed out
- 2/3 cup chocolate chips, plus more for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 400°F (205°C) and line a 12-cup muffin pan with muffin liners. Set aside.
- Prepare Zucchini: Shred the zucchini using a box grater, then place the shredded zucchini into a clean kitchen towel and wring out the excess water thoroughly to avoid soggy muffins. Set aside.
- Mix Dry Ingredients: In a medium-sized bowl, combine the almond flour, cocoa powder, baking soda, and kosher salt. Stir until well mixed.
- 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.
- Combine Mixtures: Add the wet ingredients to the dry ingredients and mix well to form a consistent batter. Then fold in the shredded zucchini and chocolate chips until evenly distributed.
- Fill Muffin Cups: Using an ice cream scoop or spoon, evenly divide the batter into the 12 muffin cup liners, filling them appropriately without overfilling.
- Bake Muffins: Bake in the preheated oven for 22-25 minutes. Start checking at 22 minutes by inserting a clean toothpick into the center of a muffin. If it comes out with a few moist crumbs, the muffins are done; if wet batter remains, bake for a few more minutes.
- Cool and Serve: Remove from oven and let muffins cool in the pan for about 15-20 minutes. This resting time helps the muffin liners separate easily and results in fudgy, perfectly cooked muffins. Enjoy warm or at room temperature.
Notes
- Finely shred the zucchini and squeeze out excess water using a clean kitchen towel for the best texture.
- Mix the batter thoroughly to ensure zucchini and chocolate chips are well distributed.
- Use an ice cream scoop to evenly portion out batter and avoid overflowing the muffin cups.
- Check muffin doneness with a toothpick starting at 22 minutes to prevent overbaking.
- Allow muffins to cool completely for 15-20 minutes to facilitate easy removal from liners and ideal moistness.
- Store baked muffins in an airtight container on the counter for up to 3 days or freeze for up to 1 month, thawing overnight at room temperature.
Nutrition
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 9g
- Sodium: 120mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 30mg
