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Moist, fudgy, and rich double chocolate muffins made with shredded zucchini and almond flour, perfect for a healthier breakfast or snack. These gluten free muffins are sweetened naturally and packed with healthy fats and nutrients.

Ingredients

Scale
  • 1 1/4 cups blanched almond flour
  • 1/3 cup unsweetened cocoa powder
  • 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 (such as almond or coconut milk)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (water squeezed out)
  • 2/3 cup dark chocolate chips, plus extra for sprinkling

Instructions

  1. Preheat the oven to 400°F and line a 12-cup muffin pan with liners.
  2. Shred zucchini finely using the small side of a box grater and wrap in a clean kitchen towel; squeeze out as much water as possible.
  3. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and kosher salt.
  4. In another bowl, whisk egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract until smooth.
  5. Combine wet and dry mixtures and stir until evenly mixed.
  6. Fold in the squeezed shredded zucchini and dark chocolate chips.
  7. Using an ice cream scoop, evenly divide the batter among the 12 muffin liners.
  8. Bake on the center rack for 22-25 minutes, checking at 22 minutes with a toothpick; it’s done when just a few moist crumbs stick to the toothpick.
  9. Let muffins cool in the pan for 15-20 minutes before removing liners and serving.

Notes

Finely shred zucchini and squeeze out excess water to avoid soggy muffins., Mix batter thoroughly to evenly distribute zucchini., Use an ice cream scoop to portion batter evenly and avoid overfilling., Check doneness with a toothpick starting at 22 minutes, bake longer if wet batter remains., Cool muffins fully before removing liners to maintain fudgy texture., Store muffins in an airtight container at room temperature for up to 3 days, refrigerate for 4-5 days, or freeze up to 1 month., To freeze, place cooled muffins on a baking sheet before transferring to a freezer-safe container to prevent sticking., Reheat thawed muffins in microwave for 10-20 seconds or warm in oven/toaster at 325°F for 6-10 minutes; from frozen, heat 15-20 minutes.

Nutrition

Find it online: https://cookingcrumbs.com/double-chocolate-zucchini-muffins-gluten-free/