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Breakfast Chocolate Zucchini Muffins (Gluten Free)

Updated: Apr 16, 2020


Gluten Free Breakfast Chocolate Zucchini Muffins

Prep Time: 10 minutes

Cook Time: 18-20 minutes

Total Time: 30 minutes

12 muffins


- 2 cups almond flour

- 1/3 cup cocoa powder

- 1/4 tsp salt

- 3 eggs

- 1/4 cup coconut oil (melted)

- 1/3 cup agave OR 2 bananas if you are looking for something less sweet (I baked with the bananas and they turned out amazing)

- Add some blueberries in for extra moisture...its really YUMMY but not required

- 1 tsp vanilla

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

- 3/4 cup sugar free chocolate chips


1. Preheat oven to 350F and line the muffin tin with cupcake liners

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 pil and aguave (or banana), and stir till well combined.

4. Add dry ingredients to wet ingredients

5. Fold in zucchini, and then chocolate chips

6. Place in muffin tin and bake for 18-20 minutes


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