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Flourless Double Chocolate Chip Zucchini Muffins
Chocolatey and moist, these muffins are not only flourless, they're delicious! One bite and you won't believe they're gluten-free!
chocolate, gluten-free, muffins
Lisa from A Day in the Kitchen
Parchment muffin liners
Foil muffin liners
unsweetened cocoa powder
semi-sweet chocolate chips
More chocolate chips to top the muffins
Preheat oven to 375 deg F (190 C).
Grate zucchini using a fine-sized grater.
Wrap grated zucchini in a kitchen towel and squeeze as much liquid out as possible. Set zucchini aside.
Add all ingredients to mixing bowl, except the zucchini and chocolate chips. Blend well so there are no big lumps of almond butter in the batter.
Add the zucchini and the semi-sweet chocolate chips and mix well.
Scoop into lined muffin tin. (See recipe note below about muffin liners.)
Top with more chocolate chips, gently pushing chips into the batter.
Bake for 25 minutes or until toothpick inserted comes out clean. Let cool on rack.
Parchment or foil muffin liners work best with this recipe. Paper liners don't peel off the muffins very well.
If desired, use a different type of chocolate chip for topping the muffins than what you use in the batter!
These muffins are also great with chopped pecans on top.
Instead of chocolate chips on top, drizzle the baked muffins with melted chocolate.
These muffins freeze well!