This Nut-Free Chocolate Zucchini Muffins recipe was original posted on Against All Grain.
If you’ve got a sweet tooth but don’t want to feel guilty indulging, then these muffins are for you! These Chocolate Zucchini Muffins are moist and fluffy, plus they’re nut-free! I’m always wanting to find new ways to create yummy recipes for people who have specific allergies… like nuts and eggs. This is definitely a difficult task that I’ve taken upon myself, but I know that if it’s successful, it’s so worth it!
Here are some tips for your freezing and reheating needs:
I usually bake these as minis, because 1 is enough sugar for a morning treat! They take about 12 minutes to bake.
Freezing : Let them cool completely then freeze in a ziplock or a resealable container.
Reheating: I take a few out at a time and keep them in the fridge so they’re ready to be eaten. If you want to eat them directly from the freezer, throw them in an oven or toaster oven on 350° F for 10 minutes to thaw and heat.
Nut-Free Chocolate Zucchini Muffins
Ingredients
- 1 tbsp Coconut oil for greasing
- 3/4 cup zucchini shredded
- 4 large Eggs
- 1/2 cup Maple Syrup
- 1/2 cup unsweetened applesauce
- 1/3 cup Coconut Flour
- 1/4 cup cacao powder
- 3 tbsp arrowroot powder
- 1 1/2 tsp Baking Soda
- 3/4 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp Sea Salt
- 1/2 cup dairy free chocolate chips
Instructions
- Preheat the oven to 350°F. Line a muffin tin with baking cups or grease with coconut oil.
- Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
- Place the eggs, maple syrup, and applesauce in the stand-mixer and mix on medium speed until combined.
- Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.
- Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.
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