Chocolate Zucchini Muffins – Gluten Free
As the crispness of the autumn breeze begins to settle in, there’s a delightful charm in filling our homes with the warm aroma of fresh-baked goods. The earthy sweetness of zucchini blending beautifully with rich chocolate truly feels like a warm hug in muffin form. Whenever I think of chilly days spent indoors, I’m reminded of moments in my grandmother’s kitchen, where the laughter flowed as freely as the batter, and making cozy treats was our favorite family ritual. Today, I’m thrilled to share my easy and wholesome recipe for Chocolate Zucchini Muffins – Gluten Free that you won’t want to miss! This is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- Deliciously Irresistible: The moist and tender texture combined with a rich chocolate flavor makes these muffins crowd-pleasers!
- Healthier Twist: Sneak in some veggies while indulging your sweet tooth. The zucchini brings moisture without sacrificing flavor.
- Gluten-Free Goodness: Made with blanched almond flour, these muffins cater to gluten-free diets but are so tasty, everyone will enjoy them!
- Family Friendly: Perfect for breakfast, a snack, or dessert, these muffins are sure to please all ages. Kids love the chocolate chips hidden inside!
- Easily Customizable: Whether adding nuts or trying different flavors, the possibilities to switch it up are endless!
What You’ll Need
Gather These Simple Ingredients
- 1 + 1/4 cup blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg – lightly whisked
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup creamy almond butter
- 1/4 cup non-dairy milk – like almond or coconut milk
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini – with the extra water squeezed out
- 2/3 cup chocolate chips – plus more for topping
Let’s Make It Together
Step-by-Step Instructions
- Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
- Prepare the zucchini: Shred the zucchini using a box grater. Place the shredded zucchini into a clean kitchen towel and wring out the extra water from the zucchini. Set aside.
- In a medium size mixing bowl, mix up the dry ingredients: almond flour, cocoa powder, baking soda, and salt.
- In a separate mixing bowl, mix up the wet ingredients: egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
- Combine the wet and dry ingredients and mix well, then fold in the shredded zucchini and chocolate chips until just combined.
- Divide the batter evenly between the 12 muffin cavities of the lined muffin pan and bake at 400 degrees F for 22-25 minutes until a toothpick inserted comes out clean.
- Remove from the oven, let cool, and savor these incredible chocolate zucchini muffins!
Delicious Variations to Try
- Nutty Indulgence: Swap in your favorite chopped nuts like walnuts or pecans for an added crunch and rich flavor.
- Zesty Citrus Burst: Add a tablespoon of orange zest to the batter for a refreshing citrus contrast against the chocolate.
- Spicy Cocoa Delight: Blend in a dash of cinnamon or a pinch of cayenne pepper to give your muffins an unexpected warm spice.
- Decadent Toppings: Top the muffins with a sprinkle of flaky sea salt or a drizzle of melted chocolate for an extra indulgent treat.
Chef Emma’s Helpful Tips
- Make-Ahead Magic: Prepare the batter in advance and store it in the fridge for up to 24 hours. Bake fresh muffins when you’re ready for a cozy treat.
- Perfect Storage: Store any leftovers in an airtight container at room temperature for up to 3 days or in the fridge to enjoy them for a week!
- Ingredient Swaps: If you don’t have almond butter on hand, creamy peanut butter works beautifully as well!
- Slicing Tricks: To get perfect slices and avoid muffin crumbling, use a serrated knife for clean cuts.
Nutrition Information per Serving
- Serving Size: 1 muffin
- Calories: 150
- Carbs: 12g
- Sugar: 6g
- Fat: 9g
- Protein: 4g
- Sodium: 150mg
Reader FAQs About Chocolate Zucchini Muffins – Gluten Free
- Can I make this ahead? Absolutely! You can prepare the batter in advance and store it in the refrigerator overnight.
- Can I use different ingredients? Yes! Feel free to experiment with nut butters or swap out regular milk for your favorite nut milk.
- How do I store leftovers? Store in an airtight container at room temperature for a few days, or in the fridge for longer freshness.
- How long does it last? These muffins are best enjoyed within a week when stored properly.
A Cozy Closing Note
These Chocolate Zucchini Muffins – Gluten Free hold a special place in my heart, as they not only deliver a delightful treat but also remind us that comfort and health can coexist deliciously. Perfect for sharing with family or enjoying during a quiet moment with a warm cup of tea, they truly embody the cozy spirit of home baking. Save this recipe to your favorite Pinterest board so it’s ready when you need a comforting yet healthy treat! Happy baking!
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Chocolate Zucchini Muffins – Gluten Free
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Gluten-Free
Description
Delicious and moist chocolate muffins made with zucchini, perfect for breakfast, snacks, or dessert, and gluten-free!
Ingredients
- 1 + 1/4 cup blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg – lightly whisked
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup creamy almond butter
- 1/4 cup non-dairy milk (almond or coconut milk)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (with extra water squeezed out)
- 2/3 cup chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
- Prepare the zucchini: Shred the zucchini using a box grater. Place the shredded zucchini into a clean kitchen towel and wring out the extra water from the zucchini. Set aside.
- In a medium size mixing bowl, mix up the dry ingredients: almond flour, cocoa powder, baking soda, and salt.
- In a separate mixing bowl, mix up the wet ingredients: egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
- Combine the wet and dry ingredients and mix well, then fold in the shredded zucchini and chocolate chips until just combined.
- Divide the batter evenly between the 12 muffin cavities of the lined muffin pan and bake at 400 degrees F for 22-25 minutes until a toothpick inserted comes out clean.
- Remove from the oven, let cool, and savor these incredible chocolate zucchini muffins!
Notes
Feel free to customize with nuts or spices as you prefer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
