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Moist Gluten-Free Zucchini Chocolate Chip Muffins

moist gluten-free zucchini chocolate chip muffins - featured image
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These moist gluten-free zucchini chocolate chip muffins combine almond flour and fresh zucchini for a tender, nutty, and delicious treat that’s perfect for any occasion.

Ingredients

Scale
  • 2 cups almond flour (about 200g), finely ground
  • 1 teaspoon gluten-free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3 large eggs, room temperature
  • ⅓ cup honey or maple syrup (80ml)
  • 1 teaspoon vanilla extract
  • 1 ½ cups grated zucchini (about 150g), squeezed lightly
  • ¾ cup mini chocolate chips (130g)
  • ¼ cup unsweetened almond milk (60ml)
  • 2 tablespoons melted coconut oil

Instructions

  1. Preheat your oven to 350°F (175°C), and line your muffin tin with paper liners or grease it lightly.
  2. Grate the zucchini using the fine side of a box grater. Squeeze gently to remove excess moisture but keep it moist.
  3. In a large bowl, combine almond flour, gluten-free baking powder, baking soda, salt, and ground cinnamon. Whisk until evenly mixed.
  4. In a separate bowl, whisk the eggs gently, then add honey or maple syrup, vanilla extract, almond milk, and melted coconut oil. Stir to combine.
  5. Pour the wet ingredients into the dry ingredients, folding gently with a spatula until just combined. Avoid over-mixing.
  6. Fold in the grated zucchini and chocolate chips carefully, distributing evenly through the batter.
  7. Divide the batter evenly among the muffin cups, filling each about ¾ full.
  8. Bake for 22-25 minutes or until the tops are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Remove muffins from the oven and let cool in the pan for 10 minutes before transferring to a wire rack.

Notes

If your oven runs hot, tent muffins with foil after 15 minutes to avoid overly browned tops. Do not skip squeezing the zucchini to prevent soggy muffins. Use room temperature eggs for fluffier texture. Avoid over-mixing to keep muffins tender. Muffins can be stored at room temperature for up to 3 days or frozen for up to 3 months.

Nutrition

Keywords: gluten-free, zucchini muffins, chocolate chip muffins, almond flour, healthy muffins, dairy-free option, quick muffins

Find it online: https://noshbelle.com/moist-gluten-free-zucchini-chocolate-chip-muffins-recipe-easy-almond-flour-muffins/