Recipe
Moist Double Chocolate Zucchini Muffins (Gluten Free)
These 30-minute double chocolate zucchini muffins are made with almond flour, grated zucchini, almond butter, and unsweetened cocoa powder. Simply mix the ingredients together in one bowl and pop them into the oven. Gluten-free and refined sugar-free.
Prep: 10 minsCook: 30 minsTotal: 40 mins
Servings: 12 1x
Ingredients
- 1 large zucchini, grated (about 1 cup after out squeeze the liquid out)
- 1/3 cup natural almond butter (How to Make Super Creamy Almond Butter)
- 1/3 cup agave nectar
- 2 eggs
- 1/4 cup salted grass-fed butter (How to Soften Butter in 10 Minutes)
- 1/3 cup unsweetened cocoa powder (Cacao v. Cocoa Powder: What’s the Difference?)
- 1/2 cup blanched almond flour
- 1 teaspoon baking powder
- two pinches sea salt
- 1/2 cup 60% cacao dark chocolate chips
Instructions
- Preheat your oven to 350F.
- Grate the zucchini into a clean, thin dish towel.
- Keep it in the towel and place it in a strainer in the sink.
- In your bowl, whisk together the almond butter, agave nectar, eggs, and butter.
- Add the cocoa, almond flour, baking powder, and sea salt.
- Whisk to combine.
- Add in the chocolate chips.
- Squeeze any excess liquid from the zucchini and place the shredded zucchini into the bowl. Fold everything together.
- Line the muffin tins with papers and fill each tin almost all the way.
- Bake for 30 minutes and remove from the oven.
- Let stand in the tins for about 5 minutes before transferring them to a cooling rack.
Nutrition Info:
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 10g
- Sodium: 42mg
- Fat: 13.7g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.6g
- Fiber: 3.3g
- Protein: 4.6g
- Cholesterol: 42mg
Find it online: https://thetoastedpinenut.com/double-chocolate-zucchini-muffins/