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

Healthy Chocolate Zucchini Muffins (Gluten Free, Paleo)

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  • Author: Danae
  • Prep Time: N/A
  • Cook Time: 22-25 minutes
  • Total Time: 0 hours
  • Yield: 12 muffins 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Paleo

Description

These Healthy Chocolate Zucchini Muffins are a delightful blend of rich chocolate and nutritious zucchini. Perfect for breakfast or a snack, they are easy to make, gluten-free, and packed with flavor. Enjoy the goodness of almond flour and rich cocoa in each bite!

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 add the chocolate chips.
  6. Divide the mixture evenly among the muffin cups, filling each about 90% full to make 12 muffins. Sprinkle a few chocolate chips on 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.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

Zucchini should be finely shredded and the moisture squeezed out for the best texture.
You can substitute almond flour with another gluten-free flour blend if preferred.
Store muffins in an airtight container for up to five days or freeze for longer storage.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 180
  • Sugar: 6g
  • Sodium: 150mg
  • Fat: 10g
  • Saturated Fat: 5g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 18g
  • Fiber: 3g
  • Protein: 4g
  • Cholesterol: 70mg

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Find it online: https://thehealthyfood.org/healthy-chocolate-zucchini-muffins-gluten-free-paleo/