Gluten Free Chocolate Zucchini Muffins Recipes
GLUTEN-FREE CHOCOLATE ZUCCHINI MUFFINS
Treat yourself to these Paleo-friendly chocolate zucchini muffins.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h35m
Yield 12
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Place natural parchment baking cup in each of 12 regular-size muffin cups.
- In medium bowl, mix coconut flour, baking cocoa, soda and salt; set aside.
- In large bowl, beat eggs, oil, syrup and vanilla with whisk. Stir in coconut flour mixture until blended. Stir in zucchini and chocolate chips. Divide batter evenly among muffin cups (cups will be full).
- Bake 30 to 35 minutes or until tops spring back when lightly touched in center. Cool in pans 10 minutes. Remove to cooling rack. Cool completely, about 30 minutes.
Nutrition Facts : Calories 250, Carbohydrate 21 g, Cholesterol 95 mg, Fat 2 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 11 g, TransFat 0 g
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