Gluten Free Chocolate Zucchini Muffins

Not only do these muffins hit that chocolate-spot, they're also super easy to make and a perfect travel snack for a p.m. pick-me-up. They're naturally gluten-free, filled with whole, nourishing ingredients, and even offer a serving of veggies! Last but definitely not least, they're also a perfect balance of protein and complex carbs, making them fantastic fuel before or after your workouts. I dare you to eat just one ;)
gluten free chocolate zucchini muffins recipe by Anna, fertility dietitian

SERVES: 10 | ACTIVE TIME: 30 MIN

INGREDIENTS

  • 1 cup zucchini, shredded
  • 1/4 cup honey
  • 1/2 cup mashed banana
  • 3/4 cup peanut butter
  • 4 large eggs
  • 1 tbsp vanilla extract
  • 1/2 cup coconut flour
  • 1/4 tsp salt
  • 1 tsp baking soda
  • 1/2 cup dark chocolate chips + extra for toppings
  • 1/4 cup cocoa powder

PREPARATION

  • Preheat oven to 350°F. Line a muffin tin with 10 muffin liners. (You’re only making 10 muffins, so leave two liners out.)
  • In a large bowl add zucchini, banana, peanut butter, honey, eggs and vanilla. Mix until smooth and well combined.
  • Next, stir together the dry ingredients, then add to the wet ingredients. The last step is to stir in the chocolate chips.
  • Divide batter evenly between 10 muffin cups. Top with extra dark chocolate chips. Bake for 22-27 minutes or until toothpick comes out clean.

Like this recipe? Try these Milk Boosting Banana Muffins!

Anna Bohnengel
she/her

Anna Bohnengel is a registered dietitian trained at the National Institutes of Health with a decade of experience helping restore hormone health, optimize fertility and enjoy a healthy pregnancy.

After turning her own infertility around—without the medical intervention that doctors had claimed as her only option—she developed FERTILE IN FOUR™, a holistic and results-driven coaching program that puts each woman in the driver’s seat of her own fertility.

Contact me today to learn more or to start your fertility journey

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