I am so excited about these muffins! I have been gluten free for 15 years, and I finally think I might just have hacked the whole gluten free baking thing. I was never a baker before I went gluten free, so trying to bake gluten free has always been super intimitating, not to mention, often an epic fail.

These muffins are week 2 of our zucchini-themed food month. I only planted one zucchini plant this year, after planting two last year and literally being up to my ears in zucchini! I am still so shocked as to how many zucchinis come out of one plant. If you read my post last week, zucchini and squash gratin, I talked about the amazing nutritional value of zucchini. Definitely worth checking out. 

These muffins are so good, I can’t believe that I actually made them. They are super easy to make, so you will impress your friends and family for sure. Your gluten free friends will be stoked and your gluten full friends won’t know the different. Not to mention, it is a perfectly sneaky way to get kids to eat zucchini! My neighbor’s little girl devoured a muffin yesterday with no clue that is was actually good for her. So these muffins are toddler approved, chocolate-covered face and all. 

 

The Palette. Chocolate chips, cocoa powder, baking powder, vanilla extract, egg, coconut sugar, almond flour and coconut flour.

The Palette. Chocolate chips, cocoa powder, baking powder, vanilla extract, egg, coconut sugar, almond flour and coconut flour.

Gluten Free & Paleo Chocolate Zucchini Muffins

  • 1/2 cup coconut oil
  • 1/2 cup chocolate chips
  • 1/2 cup coconut sugar
  • 1/2 cup coconut flour
  • 1/2 cup almond flour
  • 2 tablespoons cocoa powder
  • 1 tablespoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini.

Preheat over to 350 degrees.

Heat the coconut oil and chocolate chips in a small pot over medium heat, stirring until melted through. Take out of heat. Shred about one zucchini until you get one cup of shredded zucchini. Pat with papertowels until the excess water is removed.

Mix all of the ingredients into a large bowl by hand with a whisk. Spoon about 9 muffins in muffin cups into your muffin tray. Fill to the top.

Bake for 20 minutes.

Let cool and enjoy warm or cold.

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