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Gluten Free Chocolate Zucchini Muffins
Ingredients
| 1 1/4 cup | 300 ml | almond flour |
| 1/4 cup plus 1 tablespoon | | cocoa powder |
| 1/2 teaspoon | 2.5 ml | baking soda |
| 1/4 teaspoon | 1.3 ml | salt |
| 2 | | large eggs |
| 2 tablespoons | 30 ml | olive oil |
| 1/4 cup plus 1 tablespoon | | maple syrup |
| 1 tablespoon | 15 ml | vanilla |
| 1 cup | 240 ml | grated zucchini |
| 1/3 cup | 80 ml | chocolate chips (optional) |
Instructions
- Preheat your oven to 350°F, 180°C, or gas mark 4.
- Place muffin cases into a muffin pan or grease muffin pan thoroughly with olive oil.
- Add the almond flour, cocoa, baking soda, and salt to a bowl and stir to combine.
- Add the grated zucchini and chocolate chips if using and stir through the dry ingredients.
- Add the eggs, oil, maple syrup, vanilla, and grated zucchini to another bowl and whisk to combine.
- Add the wet ingredients to the dry and stir gently to combine.
- Fill each of the muffin cases and place in the oven for 20 minutes or until the muffins spring back when touched.
