Healthy Chocolate Zucchini Bread Muffins Gluten Free: A Delicious Treat
Enjoy these moist and fudgy gluten-free chocolate zucchini bread muffins, a healthy and delicious treat perfect for any time of day.
Equipment
- muffin pan
- bowl
- whisk
- ice cream scoop
Ingredients
Dry Ingredients
- 3 cups almond flour fine grind recommended
- ¼ cup gluten-free flour 1-1 baking flour or all-purpose gluten-free flour
- ¼ cup cocoa powder or cacao powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coconut sugar maple syrup, or honey
Wet Ingredients
- 3 eggs beaten
- ½ cup melted coconut oil
- ¼ cup unsweetened vanilla almond milk add more if batter is dry
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini
- ⅓ cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and prepare a muffin pan with 12 liners, spraying them with cooking spray.
- In a large bowl, whisk together all the dry ingredients, including the flours, cocoa powder, baking soda, cinnamon, salt, and your chosen sweetener.
- In a separate bowl, beat the eggs, then stir in the melted coconut oil, almond milk, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir gently until just combined; avoid over-mixing.
- Fold in the shredded zucchini and chocolate chips. If the batter seems too dry, add a little more almond milk.
- Use an ice cream scoop to evenly portion the batter into the 12 prepared muffin liners.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Notes
- The batter will be thick due to almond flour; this is normal. Grate zucchini finely and peel if desired for picky eaters. For a smoother batter, grind almond flour in a food processor. Stop mixing once ingredients are incorporated to maintain texture. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.
Notes
The batter will appear thick and dry compared to traditional muffins; this is normal due to the almond flour. Grate zucchini on the smallest shredder blade. Peel the skin if desired to mask the green color for picky eaters. Grind almond flour in a food processor before mixing for a smoother batter. Stop mixing once ingredients are incorporated to maintain texture. Store in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave for 20-30 seconds. Freeze in freezer-safe containers for up to 3 months.