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Healthy-Chocolate-Zucchini-Muffins-Gluten-Free-Paleo-Recipe

Healthy Chocolate Zucchini Muffins (Gluten Free, Paleo)

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  • Author: Anna
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x
  • Category: Desserts & Appetizers
  • Method: Baking
  • Cuisine: American

Description

These Healthy Chocolate Zucchini Muffins are moist, chocolaty, and made with wholesome ingredients like almond flour and zucchini. They are easy to prepare and perfect for a quick breakfast or snack, satisfying both chocolate lovers and those seeking healthy options.

Ingredients

Scale
  • 1 1/2 cups blanched almond flour
  • 1/4 cup tapioca flour or arrowroot
  • 1/2 cup cocoa powder or raw cacao
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1/4 cup refined coconut oil, melted and cooled
  • 1/4 cup smooth almond butter or cashew butter
  • 3/4 cup maple sugar or coconut sugar
  • 3 large eggs, room temperature
  • 1 tsp vanilla extract
  • 2 medium zucchini, finely shredded, moisture squeezed out well (about 1 1/2–2 cups after squeezing)
  • 2/3 cup dark chocolate chips plus a few extra for topping

Instructions

  1. Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners or grease well.
  2. In a medium bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
  3. In a large bowl, whisk together the coconut oil, almond butter, maple sugar, eggs, and vanilla until completely smooth.
  4. Stir the dry ingredients into the wet ingredients just until no dry streaks remain.
  5. Gently fold in the zucchini, then the chocolate chips.
  6. Divide evenly among the muffin cups, filling each about 90% full to make 12 muffins. Sprinkle a few chocolate chips on the top of each.
  7. Bake for 22-25 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs (melted chocolate is fine).
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to fully cool. Enjoy!

Notes

For best results, ensure to squeeze out as much moisture as possible from the shredded zucchini.
These muffins can be stored in an airtight container for up to a week.
Feel free to substitute the dark chocolate chips with dairy-free options for a fully vegan recipe.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 5g
  • Sodium: 150mg
  • Fat: 12g
  • Saturated Fat: 5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 50mg

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Find it online: https://testedtasty.com/healthy-chocolate-zucchini-muffins-gluten-free-paleo/