Best 2 Flourless Double Chocolate Chip Zucchini Muffins Recipes
Calling all chocolate and zucchini lovers! These flourless double chocolate chip zucchini muffins are a delicious and healthy treat that are perfect for breakfast, lunch, or a snack. Made with almond flour, cocoa powder, zucchini, and dark chocolate chips, these muffins are gluten-free, grain-free, and refined sugar-free. They're also packed with nutrients, including vitamin A, vitamin C, and fiber.
These muffins are incredibly easy to make and can be ready in just 30 minutes. Simply combine all of the ingredients in a bowl, mix until well combined, and bake for 20-25 minutes. The muffins will be moist and fluffy on the inside and have a slightly crispy exterior.
These muffins are also incredibly versatile. You can add in your favorite nuts, seeds, or dried fruit. You can also use different types of chocolate chips, such as milk chocolate or white chocolate. If you don't have zucchini on hand, you can substitute grated carrots or applesauce. They freeze well, so you can make a batch ahead of time and enjoy them throughout the week.
Whether you're looking for a healthy breakfast option, a guilt-free snack, or a delicious dessert, these flourless double chocolate chip zucchini muffins are sure to satisfy your cravings.
DOUBLE CHOCOLATE ZUCCHINI MUFFINS
Steps:
- Preheat your oven to 350 degrees F (175 degrees C) and line or grease a regular muffin tin.
- Mix the mashed avocado, milk, oil, egg, sugars and vanilla until very smooth. Stir in the grated zucchini.
- Sift over the flour, cocoa powder, baking powder, baking soda, salt and cinnamon and mix just until combined. Divide the batter into the muffin tin and scatter the top of each with chocolate chips.
- Bake the muffins until they bounce back when touched or a skewer inserted into the center comes out clean, 20 to 23 minutes.
- Remove the muffins from the tin to cool completely. The muffins will keep at room temperature for up to 4 days or can be frozen for up to 3 months.
ZUCCHINI CHOCOLATE CHIP MUFFINS
These muffins are always a welcome treat when zucchini are in season. My co-workers always looked forward to these muffins each fall. They are easy, tasty, and makes a big batch. I like the Texas size.
Provided by Truffle Lady-46
Categories Quick Breads
Time 20m
Yield 13 Texas size muffins
Number Of Ingredients 12
Steps:
- Heat oven to 375°F.
- Mix dry ingredients: flour, baking powder, soda, cinnamon, salt and set aside.
- Cream sugars, oil, and vanilla.
- Add eggs, one at a time.
- Add zucchini.
- Add dry ingredients, just until mixed, and finally fold in chocolate chips. Bake in 375F oven for 20 to 25 minute Makes about 30 large muffins or 13 Texas size.
Nutrition Facts : Calories 499, Fat 24.4, SaturatedFat 6.2, Cholesterol 57.2, Sodium 439.7, Carbohydrate 67.8, Fiber 2.3, Sugar 43.2, Protein 6.1
Tips:
- Use a good quality cocoa powder for the best flavor. A dark, Dutch-process cocoa powder will give you the richest chocolate flavor.
- Don't overmix the batter. Overmixing will make the muffins tough. Mix just until the ingredients are combined.
- Don't overcook the muffins. Overcooked muffins will be dry and crumbly. Bake them just until a toothpick inserted into the center comes out with a few moist crumbs attached.
- Let the muffins cool completely before frosting them. If you try to frost them while they're still warm, the frosting will melt and slide off.
- Store leftover muffins in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
These flourless double chocolate chip zucchini muffins are a delicious and healthy way to enjoy chocolate muffins. They're made with whole wheat flour, oats, and zucchini, so they're packed with nutrients. Plus, they're gluten-free and dairy-free, so they're perfect for people with food allergies or sensitivities.
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