Gluten free Chocolate Zucchini Muffins

If you’ve been looking for a healthy breakfast muffin your kids will adore, look no further because these Gluten Free Chocolate Zucchini muffins have veggies, fiber, protein and they taste like a moist chocolate brownie so they can also serve as a healthy dessert too!

Fun fact is that my 8 year old daughter was the original creator and maker of these muffins. She looks online for healthy recipes and then we tweak them together with the healthy ingredients we have in our pantry. We used almond flour and flax seed as the base for the flour and substituted sugar with coconut sugar and maple syrup and they came out delicious!

If you have a picky eater and you’re not sure if they’ll like them because of the zucchini, don’t worry, you can’t even taste the zucchini and it really gives these muffins a moist texture inside.

Bonus points if you can get your picky eater to interact with a a new vegetable and shred the zucchini with you! My daughter really enjoyed doing that part. Cooking with kids is messy but it really is such a joy.

These muffins are guilt free and veggie filled made with all real food wholesome ingredients!

Should I peel the zucchini? Its totally up to you but we just washed ours and then shred it with the fine setting on our shredder.

I won’t keep you in suspense any longer. Here’s the recipe below. I hope you love them!!

Ingredients

Wet:

• 1 cup shredded zucchini (don’t squeeze out the liquid)

• 2 large eggs

• 6 tbsp maple syrup

• 1/4 cup coconut sugar

• 5 tbsp melted butter

• 1/2 cup peanut butter

• 1/4 cup + 2 tbsp milk of choice

• 1 tsp vanilla

• 1 tsp ACV

Dry:

• 1 cup almond flour

• 1/2 cup ground flax seed

• 1/2 cup gluten free flour blend

• 1/2 cup cocoa powder

• 1/2 tsp baking soda

• 1 tsp baking powder

• 1/4 tsp salt

• 1/2 cup chocolate chips

Instructions:

1. Preheat your oven to 350 degrees Fahrenheit.

2. Line a muffin tray with muffin liners. This recipe makes about 16 muffins.

3. Grate your zucchini finely into a large bowl, leaving the liquid intact.

4. Mix all the remaining wet ingredients into a large bowl, combining thoroughly.

5. Whisk the dry ingredients into the wet, taking care to remove any lumps.

6. Fold in your chocolate chips.

7. Next, scoop your batter into the muffin tray, filling each muffin tin about 3/4 of the way to the top, leaving room for them to rise.

8. Sprinkle a few extra chocolate chips on top for good measure.

9. Bake them at 350 degrees for 20-25 minutes.

10. Let them cool for about 10 minutes before enjoying them.