These gluten free chocolate zucchini muffins are delicious, perfectly moist, and packed with zucchini! They are loaded with chocolate chips, and have a decadent and soft texture.
1 cup almond flour
½ cup tapioca flour
¼ cup coconut flour
⅓ cup cacao or cocoa powder
½ tsp baking soda
¼ teaspoon sea salt
3 large eggs, room temperature
1 medium ripe banana, mashed
⅓ cup pure maple syrup
⅓ cup melted coconut oil
1 teaspoon vanilla extract
1 ¼ cup grated zucchini
¾ cup mini dark chocolate chips, divided
Prep: Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
Mix the Batter: In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, cacao powder, baking soda, and salt. Add the eggs, mashed banana, maple syrup, coconut oil, and vanilla extract, and fold everything together until combined.
Strain the Zucchini: Place your grated zucchini on a large paper towel, and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water. Add the zucchini and ½ cup chocolate chips to the mixing bowl, and fold until combined.
Bake: Transfer the batter to the muffin liners, filling each slot about ¾ full. Sprinkle the tops with the remaining ¼ cup mini chocolate chips. Bake for 25-28 minutes or until an inserted toothpick comes out clean. Store in an airtight container for up to 3 days or in the refrigerator for up to a week.
Don’t pack the grated zucchini into the measuring cups—you’ll end up with too much zucchini.
Use a cheesecloth or paper towel to gently strain the zucchini.