So this recipe was quite the adventure. I have been wanting to successfully make a yummy tasting gluten free muffin for awhile now. But, anytime I attempted this they were just… not good. After several attempts and modifications I finally perfected this Triple Chocolate Zucchini Muffin recipe for you guys to try.
Flavors and Ingredients
These muffins are super moist due to the addition of the zucchini. They have 100% cocoa, milk chocolate chips, and semi-sweet chocolate chips on top which (to me) made for the perfect chocolate profile. I used coconut flour in order to make them gluten free. The coconut flour I found gave them a very unique and delicious taste. The coconut flour also provides additional dietary fiber and protein which makes these muffins way more filling than the traditional muffin.
Cooking with Coconut Flour
When cooking with coconut flour I learned that you have to basically triple the amount of eggs you would usually use. This recipe includes 6 eggs! Anytime you can add more protein to a muffin recipe is exciting to me. Usually muffins don’t pack much protein, but when the kids are snacking on these Triple Chocolate Zucchini Muffins I feel a little better that they are actually getting some protein too and not just all carbs. Coconut flour is also very absorbent so when substituting for grain based flours you will only need 1/4-1/3 cup flour compared to 1 cup of grain based flour.
My first mistake when making these muffins was not adding enough eggs. So my muffins tasted good, but they did not hold together at all. Griffin still ate them (with a fork). They turned out as more of a “mug cake”… not what I was going for.
For the next attempt I did some research. Increased the amount of eggs. Increased the coconut flour a tad and swapped out a few other ingredients and they turned out perfect!!
How will using coconut flour change your recipe?
- Using coconut flour instead of regular grain based flour will result in a recipe higher in fiber. Coconut flour has ~5 g of dietary fiber per 2 Tbsp serving. This will make for a more filling muffin.
- Coconut flour only has 4 g net carbs (total carbs minus dietary fiber) per 2 Tbsp serving. Depending on what other foods you add to your recipe, you will most likely have a much lower carb end product.
- Coconut flour has a very rich texture and provides a unique sweetness. I used organic coconut flour and there were no added sweeteners or sulfites.
- Your muffins will also be higher in protein because you will have to add a lot more eggs to your recipe in order for them to hold together. High protein = fills you up longer.
** Side Note… I am by no means an expert at cooking with coconut flour. But this is just what I learned through my recent research and attempt at making a gluten free muffin that actually tastes good. If you have any tips or comments please share! I do look forward to making more recipes with coconut flour now that I have figured out the basics.
Cooking with Zucchini
Adding zucchini to my Triple Chocolate Zucchini Muffin recipe adds even more nutrients! Here are just a few of the benefits of adding Zucchini to recipes:
- Per the USDA Database zucchini is low in calories, and high in fiber, vitamin C, and potassium.
- Anywhere I can sneak in vegetables is always desirable when trying to feed picky little toddler mouths.
- Dietary fiber helps prevent constipation. Just make sure you’re also drinking enough fluids when increasing fiber in your diet!
- The subtle green specs in this dark chocolatey colored muffin also make for a beautiful muffin.
I just wanted to touch briefly on gluten free foods in general. This could be an entire blog post in itself (and probably will be one day). But, I did just want to touch on the fact that although these gluten free muffins are delicious, I am not an advocate for following a “gluten free” diet unless you have legit allergies or diagnosed celiacs disease.
Gluten free foods are very complicated to make at times, ingredients are expensive, and most likely your end product will be more caloric, higher in fat and sodium than the gluten containing version. Yes, gluten free flours are fun to experiment with and do add different textures and flavors and if this is the reason you’re using them then more power to you!
Basically, I’m not against gluten free foods. I’m just not for avoiding gluten all together for no good reason. Gluten has been given such a bad rep, without a lot of scientific research to back that up. We need to get back to looking at our diet as a sustainable, realistic, lifestyle. I don’t think being “gluten free” is realistic or necessary for most people. Eating less processed carbs and more healthy fats, lean proteins, fruits and veggies — now we’re talkin!
That being said … there are plenty of people out there with legit gluten intolerance or Celiac’s disease. So, this is why I wanted to challenge myself to make a delicious gluten free Triple Chocolate Zucchini Muffin that everybody could enjoy!
Triple Chocolate Zucchini Muffins
Gluten free, high fiber, decadently chocolate muffins.
- 3/4 cup coconut flour
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp vanilla extract
- 1/4 cup canola oil
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup 100% cacao powder unsweetened
- 1/2 tsp salt
- 1 cup grated zucchini (~1 medium zucchini) I squeezed the additional fluid out between 2 papertowels
- 1 cup milk chocolate chips
- 2 Tbsp semi-sweet chocolate chips
Preheat oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray, or use liners if desired.
Mix eggs, oil, sugar, honey, and vanilla extract well with a whisk.
Add the shredded zucchini and mix to combine.
In another bowl mix the the coconut flour, cacao powder, baking soda, baking powder, and salt with a fork or whisk.
Add the dry ingredients to the bowl with the wet ingredients. Mix together. Add the milk chocolate chips stir until combined.
Fill the muffin cups almost to the top. Sprinkle the semi sweet chips evenly on top of the muffins.
Cook for 25-30 minutes. Mine took 30 minutes but were on the larger side. Muffins will be done when you push down gently on top and the muffin isn’t wet.
Let the muffins cool for 5-10 minutes before enjoying!
I most definitely recommend eating these warm if possible.