DOUBLE CHOCOLATE ZUCCHINI BLENDER MUFFINS (GF, DF, REFINED SUGAR-FREE)

Gluten Free Double Chocolate Zucchini Blender Muffins - Olivia Adriance

5 from 4 votes

DOUBLE CHOCOLATE ZUCCHINI BLENDER MUFFINS (GF, DF, REFINED SUGAR-FREE)

Chocolatey, zucchini-filled muffins are an easy treat to bake for a sweet afternoon treat. A perfect chance to use up your bounty of late-summer zucchini!

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: American

Keyword: Chocolate zucchini muffins, Zucchini bread, Zucchini muffins, Zucchini recipes

Servings:

Author: Olivia Adriance

Ingredients

2 ½ cups chopped zucchini (no need to peel)
1 cup gluten-free flour mix (We used Bob's Red Mill Paleo Flour)
2 eggs
⅓ cup cacao powder
⅓ cup creamy peanut butter (plus more for serving)
⅓ cup applesauce
¼ cup honey (or maple syrup)
1 teaspoon vanilla
1 teaspoon cinnamon
2 teaspoons baking soda
¼ teaspoon salt
¾ cup dairy-free chocolate chunks, plus more for topping

Instructions

Preheat the oven to 350°F. Spray or line the muffin tins (recipe makes 12 muffins).
Add the zucchini to a blender and blend until it is finely minced.
Add the gluten-free flour, eggs, cacao, peanut butter, applesauce, honey, vanilla extract, cinnamon, baking soda, and salt to the blender and blend until just combined.
Stir in the chocolate chunks. (Don't blend).
Add the batter to the muffin tin and bake for 20 minutes.
Remove from the oven and let cool for at least 45 minutes. Top each muffin with creamy peanut butter and flaky sea salt.
Serve and enjoy!

Notes

As tempting as it may be to dig in right away, allowing the muffins to completely cool (around 45 minutes or so) will help keep their shape. Also, the muffins will be much easier to get out of the pan and are less likely to stick to the muffin tin liners, too!

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