Chocolate Zucchini Muffins

(Healthy & gluten free!)

these double chocolate zucchini muffins are healthy and naturally gluten free thanks to the almond flour and hidden veggies.

step 1

Start by measuring out the ingredients listed. You'll find all the substitutions and tips on the blog.

step 2

Begin by preheating the oven and mixing together the dry ingredients in a large mixing bowl.

step 3

Grate the zucchini and add it to the dry ingredients. Stir to combine and coat the zucchini with the flour mixture.

step 4

Add the wet ingredients and stir until a batter forms and no pockets of the flour mixture remain.

step 5

Portion the muffin batter into a muffin pan lined with muffin liners, (sometimes called cupcake liners). I use 2 spoons to portion it out, but you can also use a large cookie scoop.

step 5

Bake until the muffins are puffed in the centers and a toothpick inserted comes out clean or with moist crumbs.

step 6

When the muffins are done allow them to cool enough to remove from the muffin tin and place on a wire rack to finish cooling.

3 key tips

1. serve these muffins warm with softened butter for a real treat.

2. or cool them to room temperature for the deepest chocolate flavor.

3. Avoid overbaking by inserting a toothpick, when it comes out clean or moist crumbs, the muffins are done.


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