Gluten Free Chocolate Zucchini Muffins Paleo Vegan Options Recipes

GLUTEN-FREE CHOCOLATE ZUCCHINI MUFFINS (PALEO, VEGAN OPTIONS)

Steps:

• Preheat the oven to 350 °F (175 °C) and line a muffin tin with 12 muffin liners.
• In a medium mixing bowl, stir together the dry ingredients (cocoa powder through salt).
• Squeeze excess water out of the zucchini. You can use a kitchen towel or paper towels. You don't have to wring it dry - just get rid of excess water. If you're using older zucchini that has dried out a little, it may not be necessary.
• Mix together the almond butter, eggs, maple syrup and vanilla. Stir in the zucchini until combined.
• Add the remaining ingredients except for the chocolate and stir until well combined.
• Stir in the 1/2 cup chocolate chunks.
• Pour the batter into the muffin liners, sprinkle each with 1/2 tablespoon of mini chocolate chips and bake for 18 minutes or until a toothpick comes out clean (making sure not to mistake it for chocolate chips).
• Let cool for 5 minutes in the pan and then carefully remove to a wire rack to cool completely.
• These are so moist I think they're best kept refrigerated. They're fine for a day or two at room temp.

GLUTEN-FREE CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Heat oven to 350°F. Place natural parchment baking cup in each of 12 regular-size muffin cups.
• In medium bowl, mix coconut flour, baking cocoa, soda and salt; set aside.
• In large bowl, beat eggs, oil, syrup and vanilla with whisk. Stir in coconut flour mixture until blended. Stir in zucchini and chocolate chips. Divide batter evenly among muffin cups (cups will be full).
• Bake 30 to 35 minutes or until tops spring back when lightly touched in center. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, about 30 minutes.