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Chocolate zucchini muffin cut in half
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Gluten Free Chocolate Zucchini Muffins

These gluten free chocolate zucchini muffins are a delicious gluten-free, dairy-free snack.
Course Snack
Cuisine American
Keyword Chocolate, Muffin, Zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 217kcal
Author Annemarie Rossi
Cost $.53 per serving

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

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