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Chocolate Zucchini Muffins
These Chocolate Zucchini Muffins are gluten-free, refined sugar-free, and the perfect healthy breakfast or treat! Chocolatey goodness with a hidden veggie that you'd never guess: shredded zucchini. These wholesome muffins are great for toddlers, kids, or when you're just craving something sweet!
Course Breakfast, Dessert
Cuisine American
Diet Gluten Free
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 12 Muffins
Calories 260 kcal
3 large eggs 1/4 cup coconut oil slightly melted 1/3 cup honey 1 teaspoon vanilla 1 teaspoon vinegar 2 Tablespoons milk 2 cups almond flour 1/3 cup cocoa powder 1/2 teaspoon baking soda 1/4 teaspoon salt 1 cup shredded zucchini 3/4 cup chocolate chips
Preheat the oven to 350 Fahrenheit.
Line a muffin tray with liners and set aside.
In a medium mixing bowl, whisk together all wet ingredients (eggs, oil, vinegar, honey, milk, and vanilla).
Whisk in the dry ingredients.
Fold in the chocolate chips and zucchini.
Let the batter rest for 10 minutes. This will keep the muffins fluffy.
Transfer to the muffin pan, filling each cupcake cavity about 3/4 of the way up. Top with extra chocolate chips if desired.
Bake for 25 minutes or until a toothpick comes out clean.
Remove from the oven and let cool in the pan for 20 minutes, then transfer to a wire rack to finish cooling.
Serving: 1 Muffin | Calories: 260 kcal | Carbohydrates: 20 g | Protein: 7 g | Fat: 19 g | Saturated Fat: 8 g | Polyunsaturated Fat: 0.4 g | Monounsaturated Fat: 1 g | Trans Fat: 0.01 g | Cholesterol: 47 mg | Sodium: 127 mg | Potassium: 161 mg | Fiber: 3 g | Sugar: 13 g | Vitamin A: 94 IU | Vitamin C: 2 mg | Calcium: 89 mg | Iron: 1 mg