These fudgy muffins are perfectly moist thanks to the zucchini, and have extra chocolate flavor with the chocolate chips added in!
1 1/2 cups fine almond flour
1/2 cup tapioca starch
1/2 cup cocoa powder
2 Teaspoons baking powder, see notes
1/2 Teaspoon salt
1/2 cup mini chocolate chips, see notes
1 1/2 cups grated zucchini, lightly squeezed to remove excess water
1/3 cup avocado oil
1/2 cup maple syrup
1 Tablespoon vanilla extract
Preheat the oven to 350ºF and line a muffin tin with muffin cup liners.
In a medium sized mixing bowl, combine the almond flour, tapioca starch, baking powder, and sea salt.
Stir in the chocolate chips, then fold in the zucchini.
Then add the avocado oil, maple syrup, eggs, and vanilla extract. Mix just until combined, then evenly portion the batter out into the muffin cups. The muffin cups will be quite full but don’t worry, they don’t rise too much.
Bake until the muffins are puffed in the center, and a toothpick inserted into the center comes out with just moist crumbs, no batter, about 20-25 minutes.
Let the muffins cool for 5-10 minutes on a cooling rack before carefully removing them.
Serve, or wait for them to cool completely for the deepest chocolate flavor.
Any leftovers can be frozen, then reheated gently at 150ºF until heated through.
Baking powder can have all sorts of additives, and isn’t always gluten free or paleo. To be safe, you can make your own by mixing together 1 part baking soda to 2 parts cream of tartar, and use the mixture right away.
I use Enjoy Life chocolate chips because they’re allergy friendly, and also super tasty!
- Category: Baking
- Method: Mixing
- Cuisine: American
Keywords: Zucchini Muffins, Chocolate Zucchini Muffins, Gluten Free Chocolate Zucchini Muffins, Paleo Zucchini Muffins, Healthy Chocolate Zucchini Muffins