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Chocolate Zucchini Muffins – Gluten Free and Deliciously Moist

Chocolate Zucchini Muffins – Gluten Free
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These Chocolate Zucchini Muffins are not only gluten-free but also incredibly moist and delicious, making them a perfect treat for any time of the day.

Ingredients

Scale
  • 1 cup grated zucchini
  • 1 cup gluten-free flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar
  • 1/4 cup melted coconut oil
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup chocolate chips

Instructions

  1. Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners.
  2. In a large bowl, mix the grated zucchini, melted coconut oil, sugar, eggs, and vanilla extract until well combined.
  3. In another bowl, sift together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
  5. Divide the batter among the muffin cups, filling each about 2/3 full.
  6. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

  • These muffins can be stored in an airtight container for up to 3 days.
  • For extra moisture, add a tablespoon of unsweetened applesauce to the batter.

Nutrition

Keywords: Chocolate Zucchini Muffins, Gluten Free, Moist Muffins, Healthy Muffins

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