Description
These healthy chocolate zucchini muffins are made with almond flour and loaded with freshly shredded zucchini. They are deliciously moist, gluten free and paleo friendly.
Ingredients
Scale
- 1 1/2 cups blanched almond flour, spooned & leveled (150g)
- 1/3 cup tapioca flour (45g)
- 1/4 cup cocoa powder, spooned and leveled (28g)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup shredded zucchini, lightly packed (150g)*
- 2 large eggs
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350 degrees F
- In a medium-sized mixing bowl, combine all dry ingredients.
- Add in wet ingredients and whisk until smooth.
- Pour batter into a silicone lined muffin pan (recipe makes 11-12 muffins, depending on how full you fill the liners).
- Bake at 350 degrees for 20 minutes.
- Remove from oven and cool 5 minutes in the baking pan, then transfer to a wire cooling rack. Remove the muffins from the silicone liners after they have cooled to room temperature.
- Muffins best stored in an air-tight container in the fridge, up to one week.
Notes
*No need to remove the moisture from the zucchini