Chocolate Chip Zucchini Muffins
Moist, tender, and naturally sweet muffins made with almond and coconut flour, zucchini, and chocolate chips. Gluten-free and wholesome, perfect for breakfast, snack, or dessert.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 10–12 muffins
- Category: Breakfast / Snack / Dessert
- Method: Baking
- Cuisine: American
Ingredients
2 eggs
¼ cup honey
1 teaspoon vanilla extract
¼ cup unsweetened applesauce
2 cups (192 g) almond flour
1 tablespoon (7 g) coconut flour
¼ teaspoon fine sea salt
2 teaspoons baking powder
½ cup grated zucchini (about ½ medium zucchini)
½ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
- Whisk eggs, honey, vanilla, and applesauce until smooth.
- Combine almond flour, coconut flour, salt, and baking powder in a separate bowl.
- Stir dry ingredients into wet mixture until just combined.
- Fold in grated zucchini and chocolate chips.
- Divide batter evenly into muffin cups, filling ¾ full.
- Bake 18–22 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 5 minutes before transferring to a wire rack.
Notes
Swap chocolate chips for nuts, raisins, or dried cranberries.
Add 1 teaspoon cinnamon or pumpkin pie spice for extra flavor.
Use maple syrup instead of honey.
Top with extra chocolate chips before baking.
Store at room temperature up to 3 days, or refrigerate up to 5 days. Freeze individually for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 35mg
Find it online: https://familydinnercooking.com/chocolate-chip-zucchini-muffins/
