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Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
47 minutes
Chocolate chip zucchini muffins, bursting with citrusy orange zest, topped with a sweet glaze - dairy and gluten-free.
Ingredients:
  • cooking spray
  • 1.5 cups almond flour
  • 1 cup dairy-free and gluten-free chocolate chips
  • 0.25 cup coconut flour
  • 0.75 teaspoon baking soda
  • 0.5 teaspoon sea salt
  • 0.5 teaspoon ground cinnamon
  • 0.25 teaspoon ground nutmeg
  • 0.33333334326744 cup brown sugar
  • 0.25 cup almond oil
  • 2 tablespoons maple syrup
  • 1 teaspoon grated orange zest
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, patted dry
  • 1 tablespoon unsweetened almond milk
  • 1.3333333730698 cups gluten-free confectioners' sugar, sifted
  • 0.25 cup fresh orange juice
Instructions:
  • Preheat the oven to 350°F (175°C) and generously coat a muffin tin with cooking spray.
  • Combine almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg in a small bowl.
  • In a large bowl, use an electric mixer to whip eggs until they're light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon of orange zest, and vanilla extract, then mix thoroughly. Incorporate zucchini, then gently fold in the almond flour mixture until fully combined. If the batter seems too thick, you can simply add a splash of almond milk to reach the desired consistency.
  • Portion the batter evenly into the muffin cups that have been prepared.
  • Bake in the oven until a toothpick inserted in the center comes out clean, about 20-22 minutes. Allow to cool for 2-3 minutes before serving.
  • Mix confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl, then beat with an electric mixer until the glaze is smooth. Drizzle the glaze over the muffins and allow it to set for 5 minutes before transferring them to a wire rack to cool.

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