This easy recipe for chocolate gluten-free zucchini muffins are a great way to sneak in some vegetables without even noticing it's there. If you have chocolate lovers in your house they will enjoy these muffins. Gluten free zucchini muffins are also perfect for mid-summer when zucchini is plentiful in the garden or at the farmer's market. They are so good you would never know it has veggies inside!
Chocolate Gluten-Free Zucchini Muffin Recipe
Ingredients
- 2 cups shredded zucchini or summer squash
- 4 eggs
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1¾ cups almond flour
- ½ cup cocoa powder
- ¾ cup gluten-free flour mix
- 2½ tsp baking powder
- ¼ tsp sea salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350F
- Shred squash in a food processor and wrap in a clean kitchen towel. Wring out the excess liquid and set the zucchini aside.
- Add the shredded zucchini, eggs, maple syrup, vanilla and coconut oil to a high powered blender and process 30 seconds
- Add all dry ingredients except the chocolate chips to the blender and process until fully combined.
- Remove container from the base, sprinkle 1 1/4 cups chocolate chips over the batter, and mix them in with a long-handled spoon or silicone spatula.
- Pour the batter into a muffin tin and sprinkle the top with the remaining 1/4 cup chocolate chips.
- Bake for 22-25 minutes. Allow muffins to cool before serving.
Gluten-free Chocolate Zucchini Muffins
Chocolate muffins with hidden veggies inside
Ingredients
- 2 cups shredded zucchini or summer squash
- 4 eggs
- ½ cup maple syrup
- ¼ cup melted coconut oil
- 1 tsp vanilla extract
- 1¾ cups almond flour
- ½ cup cocoa powder
- ¾ cup gluten-free flour mix
- 2½ tsp baking powder
- ¼ tsp sea salt
- 1½ cups semi-sweet chocolate chips
Instructions
- Preheat your oven to 350F
- Shred squash in a food processor and wrap in a clean kitchen towel. Wring out the excess liquid and set the zucchini aside.
- Add the shredded zucchini, eggs, maple syrup, vanilla and coconut oil to a high powered blender and process 30 seconds
- Add all dry ingredients except the chocolate chips to the blender and process until fully combined.
- Remove container from the base, sprinkle 1 1/4 cups chocolate chips over the batter, and mix them in with a long-handled spoon or silicone spatula.
- Pour the batter into a muffin tin and sprinkle the top with the remaining 1/4 cup chocolate chips.
- Bake for 22-25 minutes. Allow muffins to cool before serving.
More Gluten-free Muffin Recipes
Thank you for reading,
Roxanne
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