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Decadent Chocolate Zucchini Muffins – Gluten Free Delight!

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 muffins
Calories: 199
Ingredients Equipment Method Notes

Ingredients
  

  • 1 + 1/4 cup blanched almond flour
  • 1/3 cup cocoa powder – unsweetened
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 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 – like almond or coconut milk
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini – with the extra water squeezed out
  • 2/3 cup chocolate chips – plus more for topping

Equipment

Method
 

  1. Preheat the oven to 400 degrees F and line a muffin pan.
  2. Shred zucchini and remove excess water.
  3. Mix dry ingredients together.
  4. Mix wet ingredients together.
  5. Combine wet and dry ingredients, fold in zucchini and chocolate chips.
  6. Divide batter into muffin pan and bake for 22-25 minutes.

Notes

Ensure zucchini is finely shredded for the best texture. Muffins can be stored on the counter for up to 3 days or frozen for up to 1 month.