Chocolate Zucchini Muffins – Gluten Free

When the aroma of freshly baked chocolate fills the air, it’s hard to resist the allure of a warm muffin, especially when it’s both indulgent and healthy. These Chocolate Zucchini Muffins – Gluten Free are not only delicious but are also moist and rich, all thanks to the hidden zucchini that adds moisture without overwhelming the flavor. With a preparation time of just 10 minutes and a baking time of 25 minutes, you’ll find that this recipe is as straightforward as it is satisfying.

This recipe is perfect for those seeking a healthy snack that doesn’t compromise on taste or quality. Ideal for brunch gatherings, afternoon teas, or as a delightful breakfast option, these muffins can be made ahead of time and stored for easy enjoyment throughout the week.

Why You’ll Love This Recipe

• They are rich in chocolate flavor yet gluten-free and healthy.
• The zucchini ensures a moist texture, making every bite tender.
• Quick to prepare, with just 10 minutes of prep time.
• Adaptable with various mix-ins, such as nuts or different chocolate types.

What You’ll Need

Here’s a complete list of ingredients needed for this recipe.

For the Muffin Batter

• 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

Note: Use any nut butter as a substitute for almond butter.

Substitutions & Swaps

• Maple syrup can be replaced with agave nectar.
• Almond milk substitutes well with coconut milk.
• Use regular eggs if not vegan.
• Any gluten-free flour blend can work in place of almond flour.

How to Make It

Get ready to bake these delectable muffins with these simple steps.

Preheat

Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.

Prepare Zucchini

Shred the zucchini using a box grater. Place the shredded zucchini into a clean kitchen towel and wring out the extra water from the zucchini. Set aside.

Mix Dry Ingredients

In a medium size mixing bowl, mix up the dry ingredients: almond flour, cocoa powder, baking soda, and salt.

Mix Wet Ingredients

In a separate mixing bowl, mix up the wet ingredients: egg, maple syrup, applesauce, almond butter, milk, olive oil, and vanilla extract.

Combine Ingredients

Combine the wet and dry ingredients and mix well. Then fold in the shredded zucchini and chocolate chips.

Fill Muffin Pan

Divide the batter evenly between the 12 muffin cavities of the lined muffin pan and bake at 400 degrees F for 22-25 minutes.

Cool

Remove from the oven, let cool, and enjoy these incredible chocolate zucchini muffins!

How to Store It

Fridge: 4-5 days in an airtight container.
Freezer: Yes, they freeze well for up to 3 months.
Reheat: Microwave for 15-20 seconds or until warm.

Tips for Best Results

• Make sure to squeeze out as much moisture as possible from the zucchini for the best texture.
• Add extra chocolate chips on top for a more indulgent treat.
• Check muffins for doneness with a toothpick; it should come out clean when baked perfectly.
• Store them in an airtight container to maintain freshness.

Serving Suggestions

• Pair with a cup of coffee or tea for a delightful snack.
• Great for breakfast on the go alongside a smoothie.
• Serve at a brunch gathering next to fresh fruit.