Healthy Chocolate Zucchini Muffins are a combination of fudgy brownies and zucchini bread muffins! They are absolutely delicious, rich and the best double chocolate easy treat that kids love! These moist double chocolate zucchini muffins are made healthy with gluten free and vegan ingredients.
Healthy Chocolate Zucchini Muffins
This Healthy Chocolate Zucchini Muffin Recipe is made with a blend of almond flour, cocoa powder, arrowroot flour and coconut flour. These gluten free muffins are the perfect allergy friendly dessert that no one will guess is made with healthy ingredients. They are rich and fudgy, super chocolatey and made perfectly sweet with both maple syrup and chocolate chips.
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Ingredients For These Gluten Free Zucchini Muffins
- Pure maple syrup
- Coconut oil
- Dairy-free milk
- Apple cider vinegar
- Pure vanilla extract
- Almond Flour
- Unsweetened cocoa powder
- Arrowroot powder
- Coconut flour
- Baking soda
- Salt
- Shredded Zucchini
- Chocolate Chips
Is Almond Flour Healthy?
I love using almond flour in my gluten free and paleo baked goods! Almond flour is a nutrient dense alternative to other flour options, is low in carbs and high in fat which helps keep you fully longer.
How To Measure Almond Flour
Measuring flour precisely is imperative to achieving the intended baking results. A small change in quantity can have a big change in the outcome of a recipe. If your almond flour (or any other flour) is compact in the bag, break up the flour before measuring. Once the individual pieces of flour are separated use your measuring cup to scoop a full cup of almond flour and level it off before adding it to your recipe.
How To Make Healthy Chocolate Zucchini Muffins
These easy Chocolate Chip Zucchini Muffins are made in either a stand mixer or mixing bowl with whisk. First whisk together the wet ingredients before adding in the dry and then mix until both are just combined. We don’t want to over-mix. After the muffin batter is formed, add in the shredded zucchini and chocolate chips and stir those in with a rubber spatula until evenly distributed throughout the batter. Then portion out the batter into 12 standard-sized muffin tins lined with parchment paper. Bake in a 350 degree fahrenheit preheated oven for 25 minutes. Cool for 5 minutes in the muffin pan before moving to a wire rack to finish cooling. Eat and enjoy!
How To Make These Vegan Chocolate Zucchini Muffins
This recipe is already Vegan by nature, made without eggs and with wholesome ingredients these Vegan Chocolate Zucchini Muffins are fudgy, easy to make and absolutely satisfy that chocolate craving we all get from time to time (or daily). If you need a good vegan chocolate chips recommendation these are my absolute favorite!
More Chocolate Dessert Recipes:
- Avocado Chocolate Mousse
- Vegan Chocolate Cupcakes
- Chocolate Chip Oat Cookies
- Gluten Free Double Chocolate Brownies
- Chocolate Peppermint Cups
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Healthy Chocolate Zucchini Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Sweet Treats
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
Description
Healthy Chocolate Zucchini Muffins are a combination of fudgy brownies and zucchini bread muffins! They are absolutely delicious, rich and the best double chocolate easy treat that kids love! These moist double chocolate zucchini muffins are made healthy with gluten free and vegan ingredients.
Ingredients
- 1/2 cup pure maple syrup
- 1/4 cup coconut oil
- 1/2 cup dairy-free milk
- 1 Tablespoon apple cider vinegar
- 2 teaspoons pure vanilla extract
- 2 cup blanched super fine almond flour
- 3/4 cup unsweetened cocoa powder
- 1/2 cup arrowroot powder
- 1/4 cup coconut flour
- 1 teaspoon baking soda
- 1/4 teaspoon unrefined sea salt
- 3/4 cup shredded zucchini (squeeze out as much water as you can in a dish cloth or paper towels before packing the measuring cup)
- 1/2 cup dark chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a standard 12 cup muffin tin with parchment liners.
- In a small saucepan, heat the maple syrup and coconut oil together over medium-low heat until the coconut oil melts.
- To a mixing bowl, add the maple syrup and coconut oil, dairy-free milk, apple cider vinegar and vanilla extract. Mix until combined.
- To the wet ingredients, add the almond flour, unsweetened cocoa powder, arrowroot powder, coconut flour, baking soda and salt.
- Mix the dry ingredients into the wet just until combined.
- Once the batter has formed, use a rubber spatula to stir in the shredded zucchini and chocolate chips until evenly distributed throughout the batter.
- Portion out the muffin batter evenly into the 12 muffin cups and pat the top of the muffin batter down flat with your fingertips. Bake in a preheated oven for 25 minutes until a toothpick comes out with only a few crumbs.
- Remove the muffins from the oven and allow to cool in the muffin pan for 5 minutes before transferring the muffins to a wire cooling rack to cool completely.
- Eat immediately or store in an air tight container for up to 2 days at room temperature or up to 5 days in the fridge. (I think these muffins are even better the second day after having sat in an air tight container, after doing so their fudginess factor increases!) Enjoy!
Keywords: healthy chocolate zucchini muffins, gluten free zucchini muffins, paleo zucchini muffins, vegan chocolate zucchini muffins,
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