Gluten Free Chocolate Zucchini Muffins – Paleo
Updated Feb 15, 2021, Published Aug 31, 2016
This post contains affiliate links. Please see our disclosure policy.
Gluten Free Chocolate Zucchini Muffins – Paleo
How do you get kids (or grown-ups who eat like kids) to eat their vegetables? Make them taste like chocolate!
If you are the typical gardener (i.e. not me, whose zucchini plant committed suicide by imploding) you probably have a bunch of zucchini growing in your garden right now – here’s a recipe that will help you use some up.
These chocolate zucchini muffins are packed with protein thanks to almond flour and cage free eggs (I use Nature’s Yoke), free of grains and dairy, are low carb, and just so happen to taste great!
A note on sweetener for these muffins: Since almond flour is pretty high in calories, I use a combination of 1/3 cup erythritol (which is an almost-calorie-free sweetener) and 2 tablespoons of maple syrup. You can use the sweetener of your choice here – maple syrup, honey, agave, or even plain old sugar. I would start with 1/3 cup and then taste to see if you need more.
A note on using the food processor: I like to use my food processor when working with almond flour, I find it helps the texture to become a tad finer. If you don’t have one, no worries, just mix the dry ingredients in one bowl, the wet in another, add the wet ingredients to the dry, and stir in the zucchini.
One more note: Make sure you really grease the muffins tins very, very well; these muffins tend to stick. You can use paper cupcake liners if you like but they will stick to the paper. That’s ok if you don’t mind.
Gluten Free Chocolate Zucchini Muffins
Ingredients
- Gluten free nonstick cooking spray or coconut oil
- 2 cups almond flour, not almond meal
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon kosher or fine sea salt
- 4 large cage free eggs
- ¼ cup almond milk
- 1/3 cup erythritol, or use sweetener of choice – see note in blog post above
- 2 tablespoons maple syrup, omit if using a sweetener other than erythritol
- 2 teaspoons pure vanilla extract
- 1 large zucchini, about ½ pound, grated with the large holes of a box grater
- ¼ cup sliced almonds
Instructions
- Preheat oven to 325 degrees. Grease a standard muffin pan well with cooking spray or coconut oil.
- Place the almond flour, cocoa powder, baking soda, and salt in the bowl of a food processor fitted with a steel blade. Process a few seconds to combine. Add the eggs, almond milk, erythritol, maple syrup, and vanilla and process until fully combined, scraping down the sides of the bowl as needed. Remove the blade from the food processor and stir in the zucchini.
- Divided the batter evenly among the muffin tins. Sprinkle some sliced almonds on top of each muffin. Bake for 40 minutes or until a toothpick inserted into the center comes out clean. Place the pan on a wire rack to cool and let the muffins cool for about 15 minutes before removing them from the pan.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The views and opinions expressed on this blog are purely the blog owner’s. This blog accepts free manufacturers samples and forms of cash advertising, sponsorship, paid insertions or other forms of compensation. Affiliate links may be included in this post.
Like your GF recipes.