Indulge in the rich and chocolaty goodness of these flourless double chocolate chip zucchini muffins. Made with zucchini, cocoa powder, and dark chocolate chips, these muffins are gluten-free and dairy-free, perfect for those with dietary restrictions or simply looking for a healthier option. Moist, fudgy, and packed with nutrients, these muffins are a guilt-free treat for anytime snacking or breakfast on the go. Get ready to fall in love with these chocolatey delights!
Ingredients
- 2 cups grated zucchini
- 3/4 cup almond butter
- 1/4 cup maple syrup
- 1/4 cup cocoa powder
- 2 tbsp coconut flour
- 1 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup dark chocolate chips, plus extra for topping
Directions
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
- Squeeze the excess moisture out of the grated zucchini using a clean kitchen towel.
- In a large mixing bowl, combine the almond butter, maple syrup, cocoa powder, coconut flour, baking soda, salt, eggs, and vanilla extract. Mix well until smooth and creamy.
- Fold in the grated zucchini and dark chocolate chips until evenly distributed throughout the batter.
- Distribute the batter evenly among the prepared muffin cups, filling each one about 3/4 full.
- Top each muffin with a few extra dark chocolate chips for an extra chocolatey touch.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
- Enjoy these flourless double chocolate chip zucchini muffins as a delicious and healthier treat!
