Description
These Healthy Chocolate Zucchini Muffins (Gluten Free, Paleo) are a delightful treat featuring rich chocolate flavor and moist zucchini. Perfect for a quick breakfast or a satisfying snack, they are easy to make and full of wholesome ingredients.
Ingredients
Scale
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour
- 1/2 cup cocoa powder
- 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
- 3/4 cup maple sugar
- 3 large eggs
- 1 tsp vanilla extract
- 2 medium zucchini, finely shredded
- 2/3 cup dark chocolate chips
Instructions
- Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners or grease it well.
- In a medium bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the melted coconut oil, almond butter, maple sugar, eggs, and vanilla until smooth.
- Add the dry ingredients to the wet ingredients and mix until no dry streaks remain.
- Gently fold in the shredded zucchini and dark chocolate chips.
- Evenly distribute the batter among the muffin cups, filling each about 90% full to create 12 muffins. Top with a few extra chocolate chips.
- Bake for 22-25 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Make sure to squeeze out excess moisture from the zucchini for better texture.
For added sweetness, you can increase the amount of maple sugar slightly if desired.
These muffins can be stored in an airtight container for several days.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 7g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 40mg