Gluten Free Chocolate Zucchini Muffins
Enjoy these rich, decadent, yet good-for-you Gluten Free Chocolate Zucchini Muffins for a quick and delicious breakfast this week! They're made with fresh zucchini, and not only are they gluten free, but they are dairy free, too!
Equipment
- 1 Grater
- 1 Set of dry measuring cups
- 1 Liquid measuring cup
- 1 Set of measuring spoons
- 1 Muffin tin
- 1 Large bowl
- 1 Dish towel
- 12 Muffin pan liners
Ingredients
- 1 cup zucchini, grated
- ⅓ cup maple syrup
- ¼ cup light brown sugar
- ⅓ cup coconut oil, melted (may use vegetable or avocado oil if preferred)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free oat flour
- ⅓ cup dark cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon coarse Kosher salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line 12 muffin pan cups with paper liners, and set aside.
- Using a large, clean dish towel, squeeze the zucchini over the sink until very little liquid is coming out. Set aside.
- In a large bowl, whisk together the light brown sugar, maple syrup, coconut oil, eggs, and vanilla extract until well combined.
- To the bowl, add the oat flour, baking soda, and salt. Whisk until combined. Gently fold in the zucchini and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, placing about ¼-⅓ cup batter in each. Place the muffins in the oven, and bake for about 10-12 minutes, or until JUST set in the center and lightly golden brown. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
- Store in an airtight container for up to 3 days.
Nutrition
Calories: 252kcalCarbohydrates: 31gProtein: 5gFat: 13gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 27mgSodium: 175mgPotassium: 251mgFiber: 3gSugar: 15gVitamin A: 62IUVitamin C: 2mgCalcium: 76mgIron: 1mg
Tried this recipe?Let us know how it was!