Chocolate Zucchini Muffins | Gluten Free Muffin Recipe

These Gluten Free Chocolate Zucchini Muffins are 100% grain free and use almond butter as the base. I love making them on the weekend and packing them in lunch boxes during the week.

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GLUTEN FREE CHOCOLATE ZUCCHINI MUFFIN RECIPE
2 medium zucchini (1 cup shredded)
1 cup all natural almond butter
2 eggs
1/4 cup milk (I used unsweetened almond milk)
1 tsp. vanilla extract
1/4 cup unsweetened coca powder
1/4 cup coconut sugar
1/2 tsp. kosher salt
1/2 tsp. baking soda
2 tbsp. coconut flour
1/4 cup chocolate chips (optional)

Pre heat oven to 350 degrees F.

Grease a 12-cup muffin pan with cooking spray or coconut oil. Set aside.

Use the small holes on a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as such water as you can.

In a large bowl, combine the almond butter, eggs, milk ,and vanilla extract. Mix until all the et ingredients are well incorporated.

Add in the cocoa powder, coconut sugar, salt, baking soda and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini.

Divide the batter evenly amongst the muffin cups (each cup will be about half way full). Top each muffin with 4-5 chocolate chips.

Pop in the oven for 20 minutes or until cooked through. Cool down and enjoy!

Makes 12 muffins.

Calories: 189; Total Fat: 14.6g; Saturated Fat: 1.9g; Cholesterol: 35mg; Carbohydrate: 13.4g; Dietary Fiber: 3.6g; Sugars: 8.4g; Protein: 7.1g

[blulinebaits]

There is a huge problem with your recipe.... It only made like eight muffins in my Because I ended up licking most of it up before it even made the muffin pan....hehehe... Fantastic recipe thank you and keep up the good

[hasna]

I have made these muffins so many times, I almost memorized the ingredient list!
They are so moist and chocolaty and most of all guilt free!!

[CricketNewJersey]

Why do people have to complain???? Dani, you can take as many breaks as you want and we so appreciate all the tips and info you generously give to all of us! Keep up the great work!

[gabrielaperalta]

I love that Dany always add the recipe below the video. It is much easier when cooking and watching the video just to look below the ingredients :) thanks

[mysugarplumcottage]

Dani, we love the zucchini juice! I juice the overgrown ones in our garden. We add a little lemon or lime juice, a pinch of pink sea salt and a dash of cayenne. It makes a refreshing tonic! And, thank you for an awesome recipe!

[wendyr]

These were so so delicious! I do want to point out for those of us that are on a lectin free diet, that this recipe works very well deseeding and peeling the zucchini first before shredding it. It does have much less liquid this way as well, but still needs to be squeezed out with a towel, and I added a tablespoon of Avocado oil to make up for the moisture loss. I also used Monk Fruit in place of the coconut sugar, and included chopped pecans on top with the dark chocolate nibs. Super good recipe I will make over and over for my family. Thank you Dani!

[charlotteskadal]

Imagine me leaping around my house in "chocolate bliss"! :) These muffins turned out perfect....but I did alter the recipe just a tiny bit....I added a touch of cinnamon and instant coffee granules for even more 'morning' flavor! My mother LOVED them and will make her own batch. It will be her first GF/Clean and Delicious baking attempt! Thanks so much Dani!

[davajo]

100% agreed about the greater quality of pasture eggs. I'm always baking at least once a week if I can. When my family used to have chickens roaming loose in our fenced backyard and horse pasture, I'd have fun collecting the eggs from their boxes (and hunting down the rest LOL) and use *both* store bought as well as free range, just to see the difference. WOW.

[chetbunce]

I am a type diabetic and LOVE cookies and struggling to eat wright. I am now to this channel and lovin what I see. Thank you.

[tammyredl]

I made these today. I was blown away at how good they were. I'm so excited to have a more nutritious, doughy, chocolaty, yumminess to enjoy! Thank you so much for this recipe my entire family love them.

[monadesai]

I make these too!! and I throw in a ripe banana or two, I use organic raw honey instead of coconut sugar, and a couple of tbsp's of ground flaxseed and I just make my own almond butter using a food processor- very easy to make also! Great recipe and thanks for sharing a healthy version ! 😊

[hollyrutledge]

I had made several of your recipes and was a fan but when we started staying home for the pandemic I decided I would work my way through all your recipes. We have loved them all and it has been great trying to eat healthy and trying new recipes at the same time!Thank you for keeping happy and healthy!💗

[black]

So unbelievably good. Just made them with my son. Delicious. Put gluten in and once without both are the same. Yum yum

[samias.]

I love all recipes that have a base of almond flour or almond butter. They are so much tastier.

[kayp.]

These are AMAZING!!!! I've made them two weeks in a row and I'm obsessed and floored that it's mostly made from Almond Butter....who would have thought. It's given me so many more ideas of ways I can replace flour with nut butters. I prefer baking egg whites and just add 2 1/4 cups of egg whites to substitute the egg requirement. I also add in few chopped walnuts (approx 1/3 cup) (pecans might be yummy too) and instead of the chocolate chips, I chop some baking chocolate (73 percent, about 1/3 cup as well) and add it in so there are chocolate patches throughout. But this is amazing overall. Thanks Dani!

[bettykay]

These came out delicious! I just had Bariatric surgery and have been looking for lower sugar recipes and this really worked out well for me. I’ll be making the banana oatmeal muffins next

[aidafelix]

I just made this muffins, replaced the coconut sugar for monkfruit sweetener they turned out delicious! Thank you for this recipe :)

[isabelazzalin]

I just made these and I am impressed by their texture. They rose in the oven and are spongy (not many healthy desserts feel exactly as their originals- full fat, sugary versions). They definitely need more sugar though. I added 1/4 cup of stevia on top of the 1/4 cup of the coconut sugar on the recipe, and I still think it needs an extra 1/4 cup, but the chocolate chips really help with that. Thanks for the recipe Dani!!! I will make these again.

[janelandry]

Just found your channel and am binge watching. I love you message about looking for and using healthy food instead of focusing on what you cannot have. Great!

[ElizaDolittle]

I am going to make these one day, but just wanted to say this recipe is a perfect base for tweaking. I swapped the zucchini for bananas and added cinnamon and nutmeg instead of cocoa. Everything else was the same as this recipe. The end result were delicious, moist cupcakes! Can't wait to try it with the zucchini and cocoa though! Also, since almond butter can be expensive, I want to try this recipe with a mix of half cup of almond butter and half cup of strained plain yogurt. When I try I will let you know how they turn out!