Peg’s Grain-Free Double Chocolate Chip Zucchini Muffins are an amazingly decadent and delicious treat any time, even while doing our cleansing with food Reset! This is a great go-to easy to whip up and bake recipe you will feel great about giving kids, friends or family. It’s also a great template recipe to create other recipes from! Indulge in these gulit-free decadent double chocolate chip zucchini muffins: gluten free, dairy free, grain free, paleo, vegetarian with vegan options. These moist and chocolatey goodness muffins will bring a smile to everyone’s face after their first bite.
Are you on the hunt for a treat that feels indulgent but fits within your dietary preferences or conditions? Look no further than these decadent double chocolate chip zucchini muffins. Not only are they a delicious way to use up your garden’s zucchini bounty. Plus, we’ve got tips to make them vegan without sacrificing any of the deliciousness. So, preheat your oven and prepare for a chocolatey delight that caters to your health-conscious lifestyle!
Why Zucchini Muffins?
Zucchini, the versatile veggie that it is, has a natural moisture that makes baked goods incredibly tender and rich. It’s a sneaky way to boost your vegetable intake, adding a nutritious punch to an otherwise sinful treat. Its subtle flavor takes a backseat, allowing the chocolate to shine while providing invaluable nutrients and fiber.
Decadent, Yet Dietary-Friendly
These muffins break the misconception that dietary restrictions limit indulgence. Cocoa and chocolate chips mingle for a double dose of chocolate, while alternative ingredients like almond flour and coconut oil keep them within gluten-free, grain-free, and paleo guidelines. They’re also naturally vegetarian and dairy-free.
For our vegan friends, we haven’t forgotten about you! Substitute the eggs with flax eggs (a mix of flaxseed meal and water) or prepared chia eggs. Opt for dairy-free chocolate chips to keep the muffins free from any animal products without ditching the decadence.
The Sweetness Factor
Instead of traditional sugar, these muffins employ unrefined sweeteners like coconut sugar and Monkfruit, complying with paleo standards and adding a rich depth of flavor. These sweeteners harmonize with the chocolate, creating a treat that’s decadent yet not overpoweringly sweet.
Let’s Talk Texture
What sets these muffins apart is their irresistible texture: crispy tops and moist, tender interiors. The secret? The zucchini’s natural moisture and the choice of almond flour, a grain-free option that ensures they’re soft and sumptuous, never dense or dry.
The Double Chocolate Experience
When we say double chocolate, we mean it. Cocoa powder gives the muffins a deep, intense chocolate flavor, while chocolate chips create gooey pockets of melty goodness. For the chocolate purists, opt for dark chocolate chips, or keep it classic with semi-sweet.
Making Them Your Own
Feel free to add nuts for a crunchy contrast or a dash of espresso powder to intensify the chocolate flavor. Customize your muffins by adding a sprinkle of sea salt or a dollop of nut butter in the middle before baking for a pleasant surprise.
Tips for Success
- I didn’t squeeze the grated zucchini, but if its watery, to remove excess moisture; by all means squeeze, the wetness could make your muffins soggy.
- Let your muffins cool in the pan to maintain their shape, as grain-free baked goods can be more delicate.
Enjoying Your Muffins
These muffins are a convenient breakfast, a quick snack, or a satisfying dessert. They’re delicious as-is, but for an extra treat, slice them in half and add a smear of almond butter, coconut yogurt or cream or a drizzle of dairy-free chocolate ganache.
For those with dietary restrictions, it’s often challenging to find indulgent baked goods that meet your needs. These double chocolate chip zucchini muffins are a testament that you can adhere to dietary guidelines without sacrificing flavor or enjoyment. So go ahead, indulge!Print
- 1 heaping cup shredded zucchini (1 medium zucchini)
- 1/2 cup grain free flour (Loving Bethblends)
- 1/2 cup almond flour
- 1/4 cup coconut flour
- 1/2 cup cacao powder ( there is a difference in cocoa and cacao)
- 1 tsp. baking powder
- 1 pinch of sea salt
- 2 eggs or 2 flax eggs
- 1 tsp. vanilla
- 3/4 cup sugar (used 1/2 cup coconut sugar and 1/4 cup golden Monkfruit)
- 1/2 cup butter alternative: Used Nutiva virgin coconut oil, cold pressed unrefined but any butter will work!
- 1/4 cup hazelnut milk or other favorite milk alternative
- 1 cup chocolate chips (Lily’s, Enjoy Life or Hu’s chocolate morsels. Large, small or chunks all good) unrefined sugars and allergen friendly
1`. Pre-heat oven to 350-degrees
2. Grease muffin tin
3. Finely grate or shred zucchini to make 1 heaping cup
4. In a medium bowl blend together all the dry ingredients: Flours, baking powder, cacao, salt SET ASIDE
5. In another medium bowl, cream together sugars and butter alternative
6. Then blend in the vanilla and eggs or flax eggs.
7. Alternate blending in flours and milk alternative
8. Fold in zucchini and chocolate chips
9. Scoop into greased muffins
10. Bake 16 – 20 minutes
Let cool and enjoy! I loved topping with coconut yogurt
- Prep Time: 5 minutes
- Cook Time: 20 minutes
How do I ensure my muffins are paleo-friendly?
Use ingredients like unrefined coconut oil, almond flour, and natural sweeteners like maple syrup to keep your muffins within paleo guidelines.
Can I make these muffins nut-free?
Yes, for a nut-free version, substitute cassava for almond flour, though it may slightly alter the flavor and texture.
How do I know when the muffins are done?
The muffins should spring back when lightly pressed, and a toothpick inserted into the center should come out with a few moist crumbs.
Whether you’re gluten-free, paleo, vegan, or simply want a healthier muffin, these zucchini chocolate treats are sure to satisfy your cravings without the guilt. Enjoy baking, and most importantly, savoring every chocolatey bite!
With Love, Pegs