Gluten Free Chocolate Zucchini Muffins
These gluten free chocolate zucchini muffins are a delicious gluten-free, dairy-free snack.
Cost $.53 per serving
- 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
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.
Calories: 217kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 299mg | Potassium: 141mg | Fiber: 3g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg