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Get the Recipe: Gluten Free Chocolate Zucchini Muffins
These Gluten Free Chocolate Zucchini Muffins are soft, fluffy, and loaded with chocolate. They are a quick and easy healthy breakfast or snack. These Paleo muffins are so incredibly moist and delicious!
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 231 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 1 ¼ cups grated zucchini
- 1 ½ cups almond flour
- 2 tbsp coconut flour
- ½ cup tapioca flour
- ½ cup cocoa powder
- 1 tsp baking soda
- pinch sea salt
- 3 eggs
- ½ cup mashed banana about 1 banana
- 3 tbsp pure maple syrup
- 1 tsp vanilla extract
- 1 cup dark chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a muffin pan with paper liners.
- Grate zucchini. Place grated zucchini on a towel or paper towel and wring out all excess water.
- In a mixing bowl, add almond flour, coconut flour, tapioca flour, cocoa powder, baking soda and sea salt. Stir to combine.
- Then, add in eggs, mashed banana, maple syrup and vanilla extract. Stir to combine.
- Add in grated zucchini. Stir to combine.
- Next, fold in dark chocolate chips.
- Use an ice cream scoop or large spoon to add batter to muffin liners. Fill almost to the top.
- Bake for 15 to 16 minutes or until a toothpick inserted into the muffins comes out clean.
- Remove from oven. Allow muffins to cool in pan for 10 minutes. Then carefully transfer to a cooling rack to finish cooling.
Cup of Yum
Notes
- Finely grate zucchini. I use the smaller holes in a cheese grater.
- Fully squeeze out all water from zucchini.
- I do not recommend trying to replace the eggs in this recipe. They are vital to the fluffy texture!
- I use an ice cream scoop to add batter to muffin liners. A large spoon works well too.
- Bake until muffins are set in the middle and a toothpick inserted comes out clean. Do not over bake!
- Store muffins covered at room temperature for up to 3 days.
- If needed, store in fridge. Once chilled, they are more firm. Allow them to thaw slightly before eating.
- Freeze muffins for up to 1 month if desired.
Nutrition Information
Calories
231kcal
(12%)
Carbohydrates
25g
(8%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
41mg
(14%)
Sodium
128mg
(5%)
Potassium
245mg
(7%)
Fiber
4g
(16%)
Sugar
10g
(20%)
Vitamin A
93IU
(2%)
Vitamin C
3mg
(3%)
Calcium
94mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 231
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 41mg | 14% |
| Sodium | 128mg | 5% |
| Potassium | 245mg | 5% |
| Fiber | 4g | 16% |
| Sugar | 10g | 20% |
| Vitamin A | 93IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 94mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.