By The Toasted Pine Nut
Moist Double Chocolate Zucchini Muffins (Gluten Free)
11 steps
Prep:10minCook:30min
These 30-minute double chocolate zucchini muffins are made with almond flour, grated zucchini, almond butter, and unsweetened cocoa powder. Simply mix the ingredients together in one bowl and pop them into the oven. Gluten-free and refined sugar-free.
Updated at: Sat, 23 Nov 2024 12:07:36 GMT
Nutrition balance score
Unbalanced
Glycemic Index
17
Low
Glycemic Load
2
Low
Nutrition per serving
Calories179.4 kcal (9%)
Total Fat13.4 g (19%)
Carbs12.8 g (5%)
Sugars8.5 g (9%)
Protein4.3 g (9%)
Sodium114.8 mg (6%)
Fiber2.4 g (8%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 cupzucchini
large, grated
⅓ cupalmond butter
natural, How to Make Super Creamy Almond Butter
⅓ cupagave nectar
2eggs
¼ cupbutter
salted, grass-fed, How to Soften Butter in 10 Minutes
⅓ cupunsweetened cocoa powder
Cacao v. Cocoa Powder: What’s the Difference
½ cupblanched almond flour
1 teaspoonbaking powder
2 pinchessea salt
½ cupdark chocolate chips
60% cacao
Instructions
Step 1
Preheat your oven to 350F.
Step 2
Grate the zucchini into a clean, thin dish towel.
Step 3
Keep it in the towel and place it in a strainer in the sink.
Step 4
In your bowl, whisk together the almond butter, agave nectar, eggs, and butter.
Step 5
Add the cocoa, almond flour, baking powder, and sea salt.
Step 6
Whisk to combine.
Step 7
Add in the chocolate chips.
Step 8
Squeeze any excess liquid from the zucchini and place the shredded zucchini into the bowl. Fold everything together.
Step 9
Line the muffin tins with papers and fill each tin almost all the way.
Step 10
Bake for 30 minutes and remove from the oven.
Step 11
Let stand in the tins for about 5 minutes before transferring them to a cooling rack.
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