Chocolate Zucchini Muffins

5 from 2 votes

These Double Chocolate Zucchini Muffins come together with rolled oats, almond flour, shredded zucchini, and cacao powder making them deliciously gluten free, super moist and mega flavorful.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Keyword: Chocolate Zucchini Muffins, Gluten-Free Muffins, Gluten-free Zucchini Muffins

Servings: muffins

Author: Silvia Dunnirvine

Ingredients

2 cups old fashioned rolled oats
1/2 cup almond flour
3 tbsp cacao powder
1 tsp baking powder
pinch sea salt
2 cups zucchini shredded
1/2 cup maple syrup
3 eggs
2 tbsp olive oil
3/4 cup chocolate chips
1/2 chocolate bar chunks

Instructions

Pre-heat oven to 350F degrees. Line a muffin pan with muffin liners/ cups.
Add the rolled oats to a high power blender and work it for about a minute or until the oats turn into fine grains. Transfer to a large bowl.
To the oat flour bowl add almond flour, cacao powder, baking powder and sea salt and stir well to combine.
In a separate bowl add liquid ingredients, that's the shredded zucchini, maple syrup, eggs and olive oil. Whisk to combine.
Add dry ingredients to the wet ingredients bowl and fold it to combine. Then fold in chocolate chips.
Pour batter into muffin cups or muffin pan, about 3/4 full. Top with chocolate chunks. Bake for 25-28 minutes. Insert toothpick in the center of the muffin, if it comes out clean it’s done.
Transfer baked chocolate zucchini muffins to a cooling rack. While the muffins are still hot and chocolate chunks soft, add a pinch of sea salt to each muffin.

Nutrition