What makes zucchini muffins moist?

The zucchini itself is the secret! Even after squeezing, it releases a lot of moisture as it bakes. This is what makes these Gluten Free Chocolate Zucchini Muffins so incredibly moist and gives them their signature fudgy texture, all without adding any vegetable taste.

Can I make these muffins with a different flour?

This specific Gluten Free Chocolate Zucchini Muffins recipe was developed to work with the unique properties of almond flour, which provides moisture, structure, and a tender crumb. Using a different flour like oat flour or a gluten-free all-purpose blend would likely require significant adjustments to the liquid ingredients to achieve a similar result.

How do you shred zucchini for muffins?

The easiest method is to use the small-holed side of a standard box grater. This creates fine shreds that melt seamlessly into the batter. There's no need to peel the zucchini first, as the skin is tender and contains extra nutrients. Just be sure to trim off the ends before grating.

The Best Gluten Free Chocolate Zucchini Muffins (So Fudgy!)

Name: The Best Gluten Free Chocolate Zucchini Muffins (So Fudgy!)
Prep time: 10 min
Cook time: 21 min
Total time: 31 min
Yield: 12
Cuisine: American
Ingredients: 2 cups almond flour; 1/3 cup cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 3 eggs; 1/4 cup coconut oil, melted; 1/3 cup maple syrup; 1 tsp vanilla; 1 cup finely shredded zucchini, squeezed in a paper towel to release extra moisture; 1 cup chocolate chips, divided

Description

These Gluten Free Chocolate Zucchini Muffins are unbelievably moist, rich, and fudgy. Made with almond flour and packed with chocolate, they’re a secretly healthy treat that tastes like a decadent brownie.

Ingredients

Scale

2 cups almond flour

1/3 cup cocoa powder

1/2 tsp baking soda

1/4 tsp salt

3 eggs

1/4 cup coconut oil, melted

1/3 cup maple syrup

1 tsp vanilla

1 cup finely shredded zucchini, squeezed in a paper towel to release extra moisture

1 cup chocolate chips, divided

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 350F and line a 12-cup muffin tin with cupcake liners or non-stick spray.

2. In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.

3. In a large bowl, whisk eggs. Add in coconut oil, maple syrup, and vanilla, and stir until well combined.

4. Add the dry ingredients to the wet ingredients and stir until just combined.

5. Fold in the squeezed zucchini, and then half of the chocolate chips.

6. Scoop batter into the muffin tin until each cup is 3/4 full. Top the muffins with the remaining half of the chocolate chips.

7. Bake for 19-21 minutes or until a toothpick inserted in the middle comes out clean. Let cool in the pan for a few minutes before transferring to a wire rack.

Notes

Squeeze the Zucchini: This is the most important step! Removing excess moisture from the shredded zucchini prevents the muffins from being too dense or wet.

Storage: Store completely cooled muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. They freeze beautifully for up to 3 months.

Prep Time: 10
Cook Time: 21
Category: Snack
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 288
Sugar: 16.8 g
Sodium: 120.2 mg
Fat: 14.7 g
Carbohydrates: 22.7 g
Protein: 6 g
Cholesterol: 46.5 mg