Description
These Small Batch Gluten Free Chocolate Zucchini Muffins are a delightful treat featuring rich chocolate flavor combined with healthy zucchini, simple to prepare, and perfect for a quick snack or breakfast.
Ingredients
Scale
- 1 medium zucchini, (175g) finely grated, moisture squeezed out
- 2 large eggs
- 1/3 cup extra virgin olive oil
- 1/3 cup soy milk
- Pinch sea salt flakes
- 1 cup almond flour
- ¾ cup coconut sugar
- ½ cup buckwheat flour
- ½ cup tapioca starch
- 1/3 cup cacao powder
- 1 ½ teaspoons baking powder
- 2/3 cup dark chocolate chips
Instructions
- Preheat the oven to 180°C/356°F and line a muffin tin with 9 muffin liners.
- In a large bowl, combine the grated zucchini, eggs, olive oil, soy milk, and a pinch of salt. Whisk together until well blended.
- To the same bowl, add almond flour and coconut sugar, then sift in buckwheat flour, tapioca starch, cacao powder, and baking powder. Stir until evenly mixed.
- Fold in the dark chocolate chips gently until just combined.
- Distribute the batter equally among the muffin liners and place in the oven on the middle rack. Bake for about 30 minutes or until a skewer inserted in the center comes out clean, though it may have melted chocolate on it.
- Once done, remove from the oven and let cool for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.
Notes
For added moisture, ensure the zucchini is grated finely and excess moisture is squeezed out prior to mixing.
Substitute soy milk with your preferred plant-based milk for a different flavor.
Nutrition
- Serving Size: 1 muffin
- Calories: 137
- Sugar: 7g
- Sodium: 55mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 41mg