Gluten-free chocolate zucchini muffins are a lightly sweetened treat for your mid-day snack. They come together in 10 minutes, and are made with feel-good ingredients.
Double Chocolate Zucchini Muffins
Double chocolate zucchini muffins are every chocolate lovers dream. These delicious gluten-free muffins are so easy to whip up, and make for the most decadent snack during the week.
They’re made with shredded zucchini, oat flour, and sweetened with coconut sugar. They’re a simple treat to keep on hand for when that sweet tooth hits.
A few reasons why I love these these chocolate zucchini muffins-
- simple to make
- deliciously satisfying
- made with minimal ingredients
- lower in sugar
- bursting with chocolate chips in every bite
What you’ll need to make double chocolate zucchini muffins
These muffins come together in just one bowl, and are packed with so much chocolatey goodness. Here’s what you’ll need to make them:
- Zucchini- finely shredded using a box or hand grater.
- Oil- I used melted coconut oil, but any liquid oil will do
- Applesauce- for added moisture and sweetness
- Coconut sugar
- Vanilla extract
- Oat flour– one of my favorite affordable gluten-free flours
- Unsweetened cocoa powder
- Baking soda
- Chocolate chips
Bake the muffins at 350 degrees for around 20-22 minutes, or until a toothpick inserted comes out clean. Keep them stored in an airtight container for 4-5 days in a cool place, or refrigerate them for up to 1 week.
These wholesome muffins are a great way to sneak in some greens to your day. They’re a nourishing treat to keep around, especially if you love chocolate.
You’ll need just a few simple ingredients for these chocolate zucchini muffins. They come together in one bowl and are so easy to make. You guys are going to love them!