Gluten-Free Chocolate Zucchini Bread
Gluten-Free Chocolate Zucchini Muffins are perfectly decadent thanks to tons of chocolate chips and almond butter. They are so quick to whip up and enjoy perfectly warm as a snack or dessert, you’ll forget you’re eating veggies at all!
Servings 12 muffins
Calories 254kcal
Ingredients
- 3/4 cup grated zucchini (measure after grating and squeezing dry)
- 1/4 cup extra virgin olive oil
- 1/4 cup creamy almond butter
- 3 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 3 large eggs
- 1/2 cup + 1/3 cup fine almond flour
- 1/3 cup dutch process cocoa powder
- 1/3 cup tapioca starch
- 1/4 cup coconut sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Instructions
- Preheat your oven to 350 degrees. Shred your zucchini with a box grater or a handheld grater. I like to use the medium grate. Wrap it up into a couple of pieces of paper towel and squeeze out excess liquid.
- In a bowl, whisk together the olive oil, creamy almond butter, drained zucchini, maple syrup, vanilla extract and eggs. In another bowl, combine the almond flour, cocoa powder, tapioca starch, coconut sugar, baking powder and salt. Pour the dry ingredients into the wet ingredients and mix together until just a few streaks of dry ingredients remain.
- Fold in 3/4 of the mini chocolate chips with a spatula. Pour the batter equally into 12 muffin tins lined with parchment liners. Top with the remaining chocolate chips.
- Bake for 20-22 minutes, or until firm on top but still springy and fudge in the center. Allow the muffins to cool for 15 minutes or more before enjoying.
Notes
- To make the recipe into chocolate zucchini bread, pour the batter into a 9x5" pan and bake for around 45 minutes.
- You can use a food thermometer to check the internal temperature of the muffins when they are nearly done baking. Take the muffins out from the oven when the thermometer reads 185-190 degrees Fahrenheit, then let them cool.
- Store cooled muffins in an airtight bag or container at room temperature for 3 days, or in the freezer for 1+ month.