Treat yourself to these Paleo-friendly chocolate zucchini muffins.
Gluten-Free Chocolate Zucchini Muffins
- Prep Time 15 min
- Total 1 hr 35 min
- Servings 12
- Ingredients 10
Ingredients
- 1/2 cup coconut flour
- 1/2 cup unsweetened dark baking cocoa
- 1/4 teaspoon baking soda
- 1/2 teaspoon unrefined sea salt
- 6 eggs
- 1/2 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1 teaspoon vanilla
- 1 1/2 cups shredded zucchini
- 2/3 cup dark chocolate chips (70% cacao or higher)
Instructions
-
Step1Heat oven to 350°F. Place natural parchment baking cup in each of 12 regular-size muffin cups.
-
Step2In medium bowl, mix coconut flour, baking cocoa, soda and salt; set aside.
-
Step3In large bowl, beat eggs, oil, syrup and vanilla with whisk. Stir in coconut flour mixture until blended. Stir in zucchini and chocolate chips. Divide batter evenly among muffin cups (cups will be full).
-
Step4Bake 30 to 35 minutes or until tops spring back when lightly touched in center. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
Nutrition
250
Calories
16g
Total Fat
5g
Protein
21g
Total Carbohydrate
11g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 250
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 11g
- 56%
- Trans Fat
- 0g
- Cholesterol
- 95mg
- 31%
- Sodium
- 160mg
- 7%
- Potassium
- 230mg
- 6%
- Total Carbohydrate
- 21g
- 7%
- Dietary Fiber
- 2g
- 10%
- Sugars
- 11g
- Protein
- 5g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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