Chocolate Zucchini Muffins – Gluten Free and Irresistibly Delicious
Delicious and moist chocolate zucchini muffins that are gluten free.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 1 cup grated zucchini
- 1 cup almond flour
- 1/2 cup cocoa powder
- 1/2 cup sugar
- 2 large eggs
- 1/3 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with liners.
- In a large bowl, combine the grated zucchini, almond flour, cocoa powder, sugar, eggs, melted coconut oil, and vanilla extract.
- In a separate bowl, mix together the baking soda, baking powder, and salt.
- Fold the dry ingredients into the wet ingredients until just combined.
- Divide the batter evenly among the muffin cups.
- Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
- Let cool before serving.
Notes
- For added flavor, consider mixing in chocolate chips.
- These muffins are best enjoyed fresh but can be stored for a few days.
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg