Chocolate Zucchini Muffins – Gluten Free
Ingredients
Scale
- 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
Instructions
- Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
- Prepare the 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.
- In a medium size mixing bowl, mix up the dry ingredients: almond flour, cocoa powder, baking soda and salt.
- In a separate mixing bowl mix up the wet ingredients: egg, maple syrup, applesauce, almond butter, milk, olive oil, vanilla extract.
- Combine the wet and dry ingredients and mix well then fold in the shredded zucchini and chocolate chips.
- Divide the batter evenly between 12 muffin cavities of a 12-cup lined muffin pan and bake at 400 degrees F for 22-25 minutes.
- Remove, let cool and enjoy these incredible chocolate zucchini muffins!