Gluten-Free Chocolate Zucchini Muffins
These rich and decadent chocolate zucchini muffins taste just like chocolate cake! Made with wholesome ingredients and no flour, they are a feel-good treat.
Servings: 9 Muffins
Calories: 330kcal
Ingredients
- 1 cup grated zucchini
- 1 cup cashew butter or unsweetened almond butter
- 2 large eggs
- ⅔ cup pure maple syrup
- 2 tsp pure vanilla extract
- 1 tsp lemon juice or cider vinegar
- ⅔ cup cocoa powder
- 3/4 tsp baking soda
- ½ tsp ground cinnamon optional
- 3/4 tsp sea salt*
- ½ cup chocolate chips optional
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with 9 paper liners.
- Use a box grater or the grating attachment on a food processor to grate 1 cup worth of zucchini.
- Add all of the ingredients for the muffins (including the grated zucchini) to a food processor. Process until a smooth muffin batter forms. If you’d like, stir in ½ cup of chocolate chips.
- Pour the muffin batter into the prepared muffin tray, filling the holes most of the way up. If you’d like, top with more chocolate chips.
- Bake on the center rack of the preheated oven for 20-25 minutes, or until the muffins are cooked through.
- Insert a digital thermometer into the center of one of the muffins. If it is 190 degrees F or higher, the muffins are ready.
- Allow the muffins to cool completely to room temperature before peeling off a muffin paper to enjoy one. This prevents much of the muffin being lost to the liner.
Notes
*If you’re using regular table salt instead of sea salt, reduce the amount to ¼ teaspoon.
Nutrition
Serving: 1Muffin (of 9) | Calories: 330kcal | Carbohydrates: 37g | Protein: 7g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 46mg | Sodium: 409mg | Fiber: 4g | Sugar: 26g