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Chocolate Zucchini Muffins

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Delicious and healthy gluten-free muffins made with almond flour and shredded zucchini, rich in chocolate flavor.

Ingredients

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  • 1 + 1/4 cup blanched almond flour
  • 1/3 cup unsweetened cocoa powder
  • 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 (almond or coconut)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini (water squeezed out)
  • 2/3 cup chocolate chips (plus more for topping)

Instructions

  1. Preheat the oven to 400°F and line a 12-cup muffin pan with muffin liners.
  2. Shred the zucchini using a box grater and wring out excess water.
  3. In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt.
  4. In another bowl, mix egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
  5. Combine wet and dry ingredients, then fold in the shredded zucchini and chocolate chips.
  6. Divide batter evenly between the muffin cavities and bake for 22-25 minutes.
  7. Remove from the oven, let cool, and enjoy.

Notes

Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.

Nutrition

Find it online: https://www.simplefamilydishes.com/chocolate-zucchini-muffins-gluten-free/