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.
[ytp_video source=”L8-_YB9wfOc”]
Gluten Free Chocolate Zucchini Muffins
Servings: 12 servings
Calories: 192kcal
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 cocoa 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
Instructions
- 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!
Nutrition
Serving: 1muffin | Calories: 192kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 167mg | Potassium: 286mg | Fiber: 4g | Sugar: 7g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg
Comments
Katharine Ball says
Chocolate 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 says
I made these this evening. They are awesome! Thanks!
Dani says
Anytime!! Enjoy.
Melissa says
These muffins are delicious; I’m obsessed!
Dani says
Yay! I’m so glad you like them Melissa. Thanks for letting me know.
Lyanna Racedo says
I 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 says
Thanks for the feedback. So glad you enjoyed the muffins.
Michelle says
What could I use in place of the coconut sugar? (do not have on hand.)
Dani says
You can use turbinado sugar or really any granule sugar you have on hand.
Lynn Bruns says
I love these muffins. I used honey instead of sugar. A little less sweet but still amazing. My grandkids ate them up and had no idea that they were full of good ingredients. This is the 4th time I made. Thank you for this recipe!!!
Dani says
That’s so awesome Lynn! I love that your grandkids are enjoying them as well.
Paula says
Can you substitute another nut butter for the Almond Butter? I’m extremely sensitive to all things almond(whole, flour, milk etc….).
Dani says
Yes, you can use any nut butter you like 🙂
Archana says
Hi Dani, I want to make these muffins for my kids. Can I replace egg with flax / chia egg ?
Dani says
Yes, that should work just fine for these muffins.
Anusha Gudipati says
Could you let me know for how long preheating is to be done ?
Dani says
You just want to preheat long enough to reach the desired temeperature.
Sadhana says
Only 2 table spoons of coconut flour? Is that correct?
Dani says
Yes! Just two tablespoons 🙂
Kelly says
I can’t wait to make these! Can you replace coconut flour with almond flour?
Dani says
I’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.
Jessica says
I made the muffins with almond flour today and they turned out great!! Started following you recently Dani and your recipes are healthy, simple, and delicious!! Thank you!!
Dani says
Hi Jessica! So glad you enjoyed these muffins. Thanks for taking the time to let me know.
Debbie says
Hi Kelly!
Curious if you tried it with the almond flour and how it came out?
Thanks!
Monika says
I used almond flour and they came out great. I forgot the chocolate chips and they were still great!
Erin Woodby says
My 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 says
Yay! So glad you liked them Erin. I love using crunchy almond butter too… great texture.
Komal Mahmood says
Hey 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 says
Hi 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.
Rory says
Dani, I made these once before and loved them. I have had Lakanto monk fruit sweetener in my pantry for some time now and have been scared to use it. I thought it would make my recipes taste odd, as many keto baked goods with artificial sweeteners do. I decided to finally try it in this recipe and swapped it out evenly for the coconut sugar. HOLY COW they are amazing! It definitely works to cut the carbs in these muffins without a strange aftertaste. I’m a believer now.
Monika says
I made these today as a chocolatey snack for myself, to keep me out of “real” cookies and candy bars. They are so good! I actually forgot to put the chocolate chips in – I can’t believe I did that – and they are still amazing! I used a mini muffin pan, and made about 30 of these things. they have the consistency of devil’s food cake. incredible. I used almond flour instead of coconut flour.
Dani says
So glad to hear that you enjoyed them Monika! Thanks for sharing.
Ardie says
I am in love with this recipe. I’ve made it probably 5 times now since I first saw it. I have even substituted the almond butter for cashew butter and they were just as good. Thank you so much for sharing this recipe.
Maxine says
Hi
Curious as to how many calories these muffins have each. Sounds so good I want to make them for my tops club.
Dani says
Hi Maxine, I just updated that for you! They have 192 calories per muffin.
Heidi says
I’ve been looking for a recipe just like this. I plan on using monk fruit sweetener for the sugar and peanut butter because those are the replacements I have in hand. I only have a mini muffin tin. Have you made mini muffins before? If so, how long did you bake them for? Mahalo from Hawaii.