Gluten Free Dark Chocolate Zuchini Muffins
It is that time of year where summer is beginning to come to an end and kiddos are going back to school. It is bittersweet indeed and I don’t know about you but I’m not quite sure where the summer actually went! Ours literally flew by and I’ve already been in the mode of school supply shopping, new sneakers, etc. and all the good stuff that comes along with back to school. I have to say I actually always love this time of year because it is like a reset that almost feels like a new year. Fresh start, new teachers and time to get back into routines of earlier bed times, meal planning and the daily rituals that make us feel balanced. I find this time of year it is important to have some solid recipes that help with this transition and in my opinion, this is one of them.
This recipe is so easy, quick and makes wonderful meal prep for the week. I especially love one in the afternoon with a good cup of tea but more importantly it is an amazing opportunity to use up all that glorious produce! Nature is in full bloom right now and there is more than ample zucchini to go around and to be honest its hard to know what to do with all of it. All you garden growers know what I’m taking about! We can only make so many zucchini boats, soups, zucchini noodles and by now I’m sure you’ve already persuaded as many friends as possible to take some please! I love zuchini don’t get me wrong and it has a myriad of uses but one of my favorites is this delcious dark Chocolate zucchini muffin recipe. It is a great excuse to to eat chocolate and hey get your veggies too! The recipe is very easy to follow and is really delcious and moist. I hope you enjoy it as much as our family does!
One large bowl
One medium bowl
Measuring spoons and cups
A one dozen muffin tin
3 tbs extra virgin olive oil
2 tbs unrefined coconut oil, melted
1 tsp real vanilla extract
1/2 cup real maple syrup
1 cup buttermilk or unsweetened non dairy milk such as almond or hemp
2 cups zucchini, washed then shredded (press excess water out with a towel)
2 cups gluten free baking flour, I used Pamelas http://www.pamelasproducts.com
Chef’s Note * If using alternative flour, please add 1 tsp of baking powder
1 tsp Ceylon cinnamon
3/4 cup unsweetened cocoa powder
1 tsp sea salt
2 tbs Dark Chocolate Chips
Preheat your oven to 375
Take a large bowl and crack all three eggs into the bowl, then add olive oil, melted coconut oil, vanilla extract, maple syrup and buttermilk. Use a fork or spatula to fully combine then add shredded zucchini. Fold the zucchini in till fully combined, then set mixture aside briefly.
In a small bowl, combine the dry ingredients of the gluten free flour, cinnamon, unsweetened cocoa and sea salt. Use a fork to combine the dry ingredients then add them to the wet zucchini mixture. Use a fork or spatula to fully combine the dry ingredients in. Now add the chocolate chips and fold them through the batter. Take a one dozen muffin tin and line with parchment paper muffin liners or grease the tin. Use a large spoon to add the batter to the muffin tin. Bake at 375 for approx 30-35 minutes. Yields approx 1 dozen.
Enjoy and if you loved this recipe please share it and tag me @chef_emery #empowerful on facebook and instagram!
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