Gluten Free Chocolate Zucchini Muffins Recipes

GLUTEN-FREE CHOCOLATE ZUCCHINI MUFFINS

Gluten-Free Chocolate Zucchini Muffins image

Treat yourself to these Paleo-friendly chocolate zucchini muffins.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h35m

Yield 12

Number Of Ingredients 10

Ingredients

1/2 cup coconut flour
1/2 cup unsweetened dark baking cocoa
1/4 teaspoon baking soda
1/2 teaspoon unrefined sea salt
6 eggs
1/2 cup coconut oil, melted
1/2 cup pure maple syrup
1 teaspoon vanilla
1 1/2 cups shredded zucchini
2/3 cup dark chocolate chips (70% cacao or higher)

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.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 0 g

DAIRY- AND GLUTEN-FREE ZUCCHINI ORANGE CHOCOLATE CHIP MUFFINS

Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins image

My favorite muffin recipe is a chocolate chip orange zucchini bread recipe found on Allrecipes! But when I had to cut out dairy and gluten, I had to get creative to get the same satisfaction out of a healthier version. These turned out great! Be sure to add the glaze - it really makes the muffin.

Provided by queendiva1

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 47m

Yield 12

Number Of Ingredients 19

Ingredients

cooking spray
1 ½ cups almond flour
1 cup dairy-free and gluten-free chocolate chips
¼ cup coconut flour
¾ teaspoon baking soda
½ teaspoon sea salt
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
3 eggs
⅓ cup brown sugar
¼ cup almond oil
2 tablespoons maple syrup
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup shredded zucchini, patted dry
1 tablespoon unsweetened almond milk
1 ⅓ cups gluten-free confectioners' sugar, sifted
¼ cup fresh orange juice
1 teaspoon grated orange zest

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
Divide batter among prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

Nutrition Facts : Calories 338.8 calories, Carbohydrate 37.7 g, Cholesterol 46.5 mg, Fat 22.1 g, Fiber 4.6 g, Protein 6.4 g, SaturatedFat 6.3 g, Sodium 172.6 mg, Sugar 22.7 g

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