Chocolate Zucchini Muffins
These gluten free and dairy free chocolate zucchini muffins are a super delicious chocolatey treat that’s actually kind of good for you.
Ingredients:
- 1 cup gluten free flour all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 teaspoon salt
- 2 eggs
- 1/4 cup oil
- 1/4 cup Kite Hill Unsweetened Almond Yogurt or regular yogurt if you can tolerate
- 1/2 cup Swerve Brown or regular brown sugar
- 2 tsp vanilla extract
- 1 1/2 cup shredded zucchini lightly squeezed to release some of the liquid
- 1/2 cup dairy-free chocolate chips
Instructions:
- Preheat oven to 400°F/200°C. Line a muffin pan with silicone or paper liners and set aside. You'll only need about 10-11 cups lined/greased. You may need to cook your muffins in two batches since you will get 14 muffins out of the batter. Set aside.
- In a large mixing bowl whisk together dry ingredients (flour, cocoa powder, baking soda, baking powder, and salt).
- In a separate bowl, whisk together your wet ingredients (eggs, oil, yogurt, Swerve brown, and vanilla extract) until combined. Stir in the shredded zucchini.
- Pour the wet ingredients into the dry ingredients and mix together until fully combined. Stir in the chocolate chips.
- Using a large cookie scoop (3 Tbsp), scoop batter into your lined muffins tins filling them about 3/4 of the way full.
- Bake for 5 minutes at 400°F, then reduce the heat to 350°F and bake for an additional 15 minutes. The muffin top should spring back easily when gently pressed.
- Transfer the muffins to a wire rack to fully cool. Store in an airtight container or freeze. When reheating, place in the microwave for 30-45 seconds or in the refrigerator overnight.