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thehungryhungryhiker

Double Chocolate Zucchini Muffins

An easy to follow recipe for zucchini muffins loaded with chocolate and free from gluten and dairy.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 12 muffins
Course: Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 2 eggs
  • ½ cup pure maple syrup
  • 1 cup almond flour
  • ⅓ cup coconut flour
  • ⅔ cup tapioca flour/starch
  • ⅓ cup unsweetened cocoa powder
  • pinch sea salt
  • 1 tsp baking soda
  • 4 tbsp avocado oil
  • 1 zucchini, small, shredded and squeezed of excess water about 1 cup
  • ½ cup chocolate chips I used Enjoy Life Mini Chocolate Chips

Method
 

  1. Preheat oven to 350° F and line a muffin tin with silicone or parchment paper liners.
  2. In a large bowl, whisk the eggs. Whisk in the maple syrup. When combined, add the almond flour, coconut flour, tapioca flour, cocoa powder, sea salt, and baking soda. Stir with a spoon. Batter will be very thick and dry. Stir in the avocado oil, 1 tbsp at a time. Batter will be thick and wet but easily stirred with a spoon. Fold in the shredded zucchini and then the chocolate chips.
  3. Distribute the batter to the muffin tin. Cups will be nearly full. Bake at 350° F for 25-30 minutes, until a toothpick inserted comes out dry. Let sit in the muffin tin for 10 minutes, and then remove muffins from the tin to let cool completely on a wire rack. Store leftovers covered in the fridge for up to 5 days.