These gluten free chocolate zucchini muffins might be our new favorite muffins. They are so delicious! We’ve had them for breakfast the past couple of mornings and I will be making them again this week.
I love the portability of these chocolate zucchini muffins. I can pack them in lunches or take them on the go for a quick breakfast. Adding chocolate chips and zucchini only makes me like them more.
These muffins are dense and delicious. I like them at room temperature or heated up with a little butter if you can do dairy. I ate my first one right out of the oven while the chocolate chips were still melted and I was sold on this recipe.
Are gluten free muffins healthy?
Not all gluten free muffins are healthy. Just like regular muffins they may be full of sugar. If you find a recipe that you like, but it has too much sugar you can always cut back on the sugar the recipe calls for. These muffins are fairly healthy with the addition of zucchini for fiber.
If you are looking for muffin recipes you might also enjoy: Gluten Free Banana Muffins
If you are looking for more gluten free baking inspiration check out my Pinterest board: Small Farm Big LifePrint
These muffins are my new favorite use for zucchini!
2 cups Zucchini, grated & drained
1 tsp. Vanilla Extract
2 large Eggs
3 Tbsp. Coconut Oil, melted
1/3 cup Granulated Sugar
1/3 cup Brown Sugar
2 Tbsp. Honey
1/3 cup Cocoa Powder
3 tsp. Baking Powder
1 tsp. Sea Salt
1/2 tsp. Ground Cinnamon
3/4 cup Almond Milk
1 1/4 cup Almond Flour
1 1/4 cup Gluten Free Flour
1 1/4 cup Rolled Oats
1 cup Semi-sweet Chocolate Chips
Preheat oven to 350 degrees.
Grate your zucchini and place in a colander or on a towel to press the extra liquid out.
Mix the zucchini, vanilla, eggs, coconut oil, sugars and honey together until blended.
Add the cocoa powder, baking powder, salt, cinnamon, almond milk, almond flour, gluten free flour and rolled oats. Mix until just blended together. Add the chocolate chips and mix until completely blended.
Line a 12 muffin regular tin with muffin liners. The batter will be generous for 12 muffins and will be domed. If you want smaller muffins you can make 24. I however like the generous sized muffins.
Bake for 35 minutes or until the tops are set and a toothpick comes out clean.
Let cool completely and then store in a sealed container for up to a week.
This recipe makes 12 muffins, but if you want smaller muffins you can make 24.
- Category: Breakfast
- Method: Baking
- Cuisine: Gluten Free
Keywords: chocolate, zucchini, muffins, gluten free, dairy free