After posting my Chocolate Zucchini Snack Cake last year, I had a lot of requests for a gluten free alternative. These muffins deliver all the same deliciousness, sans the grains and the gluten.
It never fails to amaze me, that one can use almond butter as the base of a baking recipe and actually end up with a moist and delicious baked good (this recipe and this recipe are also great examples of this technique).
Just make sure that after you grate your zucchini, you squeeze all the water out of it. You may surprised at just how much water they hold.
I love making these on the weekend and then adding them to lunch boxes during the week. They are also great with a cup of tea or coffee in the afternoon.
Gluten Free Chocolate Zucchini Muffins
Yield: Makes 12 muffins
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Ingredients:
- 2 medium zucchini (1 cup shredded)
- 1 cup all natural almond butter
- 2 eggs
- 1/4 cup milk (I used unsweetened almond milk)
- 1 tsp. vanilla extract
- 1/4 cup unsweetened coca powder
- 1/4 cup coconut sugar
- 1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 2 tbsp. coconut flour
- 1/4 cup chocolate chips (optional)
Directions:
- Pre heat oven to 350 degrees F.
- Grease a 12-cup muffin pan with cooking spray or coconut oil. Set aside.
- Use the small holes on a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as such water as you can.
- In a large bowl, combine the almond butter, eggs, milk ,and vanilla extract. Mix until all the et ingredients are well incorporated.
- Add in the cocoa powder, coconut sugar, salt, baking soda and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini.
- Divide the batter evenly amongst the muffin cups (each cup will be about half way full). Top each muffin with 4-5 chocolate chips.
- Pop in the oven for 20 minutes or until cooked through. Cool down and enjoy!
Calories: 189; Total Fat: 14.6g; Saturated Fat: 1.9g; Cholesterol: 35mg; Carbohydrate: 13.4g; Dietary Fiber: 3.6g; Sugars: 8.4g; Protein: 7.1g
Katharine Ball
January 25, 2018 at 1:51 pmChocolate zucchini muffins for the win!
My kindergartener comes home from school tired and hungry which makes it hard to get a decent snack into her. I made these earlier in the week and she LOVES them.
Lisa Runner
February 2, 2018 at 10:42 pmI made these this evening. They are awesome! Thanks!
Dani
February 6, 2018 at 1:47 pmAnytime!! Enjoy.
Lyanna Racedo
March 15, 2018 at 2:22 pmI made these muffins and they are to die for!!!!!!!! They are the perfect balance of sweet but not too sweet! They’re super moist and even after being in the fridge for a day they were still melt in your mouth moist!!! LOVE LOVE LOVE.
As a note I only had medium size eggs and the batter was too dry to I had to add an extra egg and a tiny bit of extra almond milk to get the same consistency as Dani had in her YouTube video!
Dani
March 19, 2018 at 10:10 amThanks for the feedback. So glad you enjoyed the muffins.
Michelle
April 21, 2018 at 2:39 pmWhat could I use in place of the coconut sugar? (do not have on hand.)
Dani
May 1, 2018 at 12:07 pmYou can use turbinado sugar or really any granule sugar you have on hand.
Paula
May 22, 2018 at 8:46 amCan you substitute another nut butter for the Almond Butter? I’m extremely sensitive to all things almond(whole, flour, milk etc….).
Dani
June 4, 2018 at 9:29 amYes, you can use any nut butter you like 🙂
Anusha Gudipati
July 2, 2018 at 2:21 amCould you let me know for how long preheating is to be done ?
Dani
July 17, 2018 at 10:38 amYou just want to preheat long enough to reach the desired temeperature.
Kelly
August 6, 2018 at 10:33 pmI can’t wait to make these! Can you replace coconut flour with almond flour?
Dani
August 7, 2018 at 9:13 pmI’m not sure if that would be an even swap… but I think it may be. I would love to hear how it goes if you give it a try.
Debbie
August 30, 2018 at 1:18 pmHi Kelly!
Curious if you tried it with the almond flour and how it came out?
Thanks!
Erin Woodby
August 14, 2018 at 1:00 pmMy boyfriend and i made these last night and they are super delicious!!! All i had on hand was the crunchy almond butter, but they still turned out great! Thanks Dani, these are a winner!
Dani
August 16, 2018 at 11:04 amYay! So glad you liked them Erin. I love using crunchy almond butter too… great texture.
Komal Mahmood
January 7, 2019 at 3:51 amHey i am planning to make these tomorrow.. Wanted to ask ..
1 i dont have almond butter, i have normal butter and coconut oil. How can i substitute that?
2 i have sweetened coconut flakes, can i grind them and make coconut flour. I have a coffee grinder for that, it can make coconut flakes into powder. Will it be same?
Dani
January 7, 2019 at 9:44 amHi Komal! Unfortunately, you really can’t sub regular butter or coconut oil for the almond butter. But you can sub in another type of nut butter if you have it (peanut, cashew, sunflower seed, etc.). And I don’t believe grinding dried coconut will make coocnut flour. I’m pretty sure it needs to be dried out.