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Gluten-Free Chocolate Zucchini Muffins
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Prep Time:
15 minutes
Total Time:
1 hour 35 minutes
Indulge in decadent Paleo chocolate zucchini muffins.
Ingredients:
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened dark baking cocoa
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon unrefined sea salt
  • 6 eggs
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded zucchini
  • 2/3 cup dark chocolate chips (70% cacao or higher)
Instructions:
  • Preheat oven to 350°F and line 12 regular-size muffin cups with natural parchment baking cups.
  • Combine coconut flour, baking cocoa, baking soda, and salt in a medium bowl; set aside.
  • In a big bowl, whisk together eggs, oil, syrup, and vanilla until smooth. Gently mix in the coconut flour mixture until fully incorporated. Fold in zucchini and chocolate chips. Fill muffin cups evenly with the batter (they will be full to the top).
  • Bake for 30 to 35 minutes, or until tops spring back when lightly touched in the center. Let cool in the pans for 10 minutes, then transfer to a cooling rack. Allow to cool completely, about 30 minutes.

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