Gluten Free Chocolate Zucchini Muffins

These gluten free chocolate zucchini muffins are the perfect recipe to make with fresh zucchini. They’re a healthy snack, but they taste like dessert.

Course Snack

Cuisine American

Keyword Chocolate, Muffin, Zucchini

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 217kcal

Author Annemarie Rossi

Cost $.53 per serving

Equipment

muffin pan

Ingredients

2 cups gluten-free flour
1/3 cup cocoa powder sifted
1 tsp baking soda
1 tsp salt
2 eggs
2/3 cup pure maple syrup
2/3 cup coconut milk or other milk of choice
1/2 cup coconut oil
2 cups grated zucchini about 8 oz

Instructions

Preheat the oven to 350 degrees and grease a standard muffin pan.
In a small bowl, whisk together the gluten free flour, cocoa powder, baking soda, and salt.
In a large bowl, stir together the eggs, maple syrup, milk, and coconut oil. Add the dry ingredients, and stir to combine. Stir in the grated zucchini.
Transfer the batter to the muffin pan. Bake the muffins for 20 to 22 minutes, or until a toothpick in the center comes out clean.
Cool on a wire rack for a few minutes before removing the muffins from the pan to cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for later.

Video

Nutrition