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Gluten-free Chocolate Zucchini Muffins

Recipe by The Pioneer Chicks
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 9 muffins
Author Alexa Lehr

Ingredients

  • 1 1/2 cups King Arthur gluten-free all-purpose flour
  • 3/4 cup coconut sugar
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. sea salt
  • 1/4 cup organic cocoa powder
  • 3/4 cup dairy-free milk beverage
  • 1/3 cup + 2 T. avocado oil or coconut oil (melted)
  • 1 large organic, pasture-raised egg room temperature
  • 1 cup shredded zucchini, squeezed dry
  • 3/4 cup chocolate chips

Instructions

  • Preheat the oven to 350℉. Line a muffin pan with 9 parchment muffin liners.
  • In a large mixing bowl, combine the flour, sugar, baking powder, baking soda, salt, and cocoa powder. Stir to combine.
  • Add the milk, egg, oil, and shredded zucchini. Stir until all of the ingredients are thoroughly incorporated. Stir in the chocolate chips.
  • Using a 1/2 cup measure, scoop the batter into the muffin liners. Fill each liner a little over 3/4 full.
  • Bake for 20-25 minutes. The muffins should bounce back when gently pressed and a toothpick inserted into the center of a muffin should come out with only a few moist crumbs.
  • Allow the muffins to cool in the pan for 10-15 minutes before transferring them to a cooling rack to cool completely. These muffins can be enjoyed warm, at room temperature, or toasted!