Description
These gluten-free chocolate Zucchini Muffins are moist, rich, and secretly packed with veggies. Made with almond flour, cocoa powder, and maple syrup, they’re a guilt-free indulgence that’s naturally gluten-free and perfect for breakfast, snacks, or a healthy chocolate treat.
Ingredients
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200g (2 cups) almond flour
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30g (⅓ cup) cocoa powder
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2g (½ tsp) baking soda
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1g (¼ tsp) salt
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3 eggs
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60ml (¼ cup) melted coconut oil
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80ml (⅓ cup) maple syrup
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5ml (1 tsp) vanilla extract
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130g (1 cup) finely shredded zucchini, squeezed dry
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170g (1 cup) chocolate chips
Instructions
- Preheat oven to 175°C (350°F). Line or grease a muffin tin.
- In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- In a large bowl, whisk eggs, then stir in coconut oil, maple syrup, and vanilla.
- Add dry ingredients to wet and stir until just combined.
- Fold in the zucchini and half the chocolate chips.
- Divide batter into muffin cups and top with remaining chocolate chips.
- Bake for 19–21 minutes, or until a toothpick comes out clean. Cool before serving.
Notes
Squeeze zucchini dry to avoid soggy muffins.
Break up clumps in almond flour before mixing.
Maple syrup can be swapped with honey or sugar-free syrup.
Use dairy-free chocolate chips for a vegan option.
Muffins freeze well—wrap individually for easy storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American