Description
Indulge in guilt-free Paleo Chocolate Zucchini Muffins that are gluten-free! Learn how to make these delicious treats with a healthy twist on our recipe website.
Ingredients
- – 2 1/2 cups (300g) finely ground almond flour
- – 1/3 cup (35g) unsweetened cocoa powder
- – 1 teaspoon (5 ml) baking soda
- – 1/2 teaspoon (3 ml) cream of tartar
- – 1/4 teaspoon (1 ml) kosher salt
- – 1 cup (200g) coconut sugar
- – 4 large eggs
- – 2 teaspoons (10 ml) vanilla extract
- – 1 3/4 cups (220g) shredded raw zucchini
- – 1/2 cup (90g) dark chocolate chips
Instructions
- Preheat your oven to 350°F and position the rack in the center. As it warms up, prepare a 12-slot muffin pan by lining it with parchment liners or coating it well with ghee or coconut oil.
- In a medium-sized mixing bowl, blend together the almond flour, cocoa powder, baking soda, cream of tartar, and salt. Whisk these until thoroughly combined.
- In another larger bowl, combine the coconut sugar, eggs, and vanilla extract. With a hand mixer set to medium-high, beat the mixture until the sugar is dissolved and the mixture turns a paler brown, around 2 to 3 minutes.
- Mix in the shredded zucchini to the wet mixture.
- Pour the dry ingredients into the bowl with the wet mixture, then use a silicone spatula or wooden spoon to fold everything together. Incorporate the chocolate chips into the batter.
- Spoon the batter into each muffin cup, ensuring they are filled up to about ¼ inch from the rim. If you like, sprinkle more chocolate chips on top.
- Bake the muffins at 350°F for 25 to 30 minutes, turning the tray around midway. They’re ready when the tops are golden and a toothpick inserted into the center emerges clean.
- Take the muffins out of the oven and place them on a wire rack to cool down entirely.
Notes
- Remember to squeeze out excess moisture from shredded zucchini to prevent soggy muffins.
- Opt for high-quality dark chocolate chips with 70% cocoa for a richer flavor.
- Enhance texture by adding chopped nuts or seeds to the batter before baking.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 200
- Fat: 15g
- Protein: 6g
Keywords: chocolate zucchini muffins, almond flour recipe, healthy dessert, gluten-free baking, easy muffin recipe
