Chocolate Zucchini Muffins
Total Time
50 minutes + 1 hour cooling
Prep Time
20 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(6)
Ingredients
10 muffins
- 1 1/2 cups (245g) finely grated zucchini
- 1 tbsp ground flaxseed
- 1/2 cup (50g) almond flour
- 1 cup (128g) gluten free baking flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
- 1/2 cup (120ml) almond milk
- 1/2 cup (120ml) pure maple syrup
- 2 tbsp melted coconut oil
- 1 tsp vanilla extract
- 1/2 cup (80g) dark chocolate chips + more for sprinkling on top
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Preparation
Chef’s notes
ALMOND FLOUR – For a nut-free option, oat flour is a great substitution for almond flour.
GLUTEN FREE FLOUR – Make sure you use an almond flour that has xanthan gum in the mix. Also spoon the flour into a measuring cup and level it off with a flat edge, or weigh it out. Too much flour makes these muffins dry.
ALMOND MILK – You can also use cashew or soy milk. I would stay away from coconut or oat milk as these make the muffins a bit TOO moist.
CHOCOLATE CHIPS – Use vegan chocolate chips if needed. I like Trader Joe’s dark chocolate chips as they are dairy free. Enjoy Life chocolate chips is another good option. For a completely sugar free option, use Trader Joe’s or Ghirardelli 100% cacao chips. For a sweeter option, use Lily’s Sweets dark chocolate chips as these are naturally sweetened with stevia.