Chocolate Zucchini Muffins (Gluten-Free)
Equipment
- muffin tin
Ingredients
- 1½ cups zucchini, grated with the water squeezed out
- 2 eggs
- ¼ cup avocado oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cup oat flour or all-purpose, gluten-free all-purpose
- ¼ cup cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ½ tsp sea salt
- ⅓ cup chocolate chips + more for topping the muffins
Instructions
- Preheat the oven to 375℉. Line a 12-hole muffin tin with liners.
- Grate the zucchini on a box grater, then squeeze the liquid out using a kitchen towel.
- In a large bowl, mix together the grated zucchini, eggs, oil, maple syrup, vanilla, and applesauce until well incorporated.
- Add all the dry ingredients to the same bowl and whisk together until just combined. Fold in the chocolate chips with a spatula or wooden spoon.
- Fill the tins ¾ of the way to the top and then sprinkle on a few chocolate chips on the tops.
- Bake for 18-20 minutes. Let cool for 10 minutes in the muffin tin before removing to a cooling rack.Store in the fridge for 4-5 days or 1 month in the freezer.