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Gluten-Free Chocolate Zucchini Muffins

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Betty Crocker Kitchens
Updated Aug 2, 2017
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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
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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

  • Step 
    1
    Heat oven to 350°F. Place natural parchment baking cup in each of 12 regular-size muffin cups.
  • Step 
    2
    In medium bowl, mix coconut flour, baking cocoa, soda and salt; set aside.
  • Step 
    3
    In 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).
  • Step 
    4
    Bake 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 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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