Dairy- And Gluten-Free Zucchini Orange Chocolate Ch

Name: Dairy- And Gluten-Free Zucchini Orange Chocolate Chip Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking spray; 1 1/2 cups almond flour; 1 cup dairy-free and gluten-free chocolate chips; 1/4 cup coconut flour; 3/4 teaspoon baking soda; 1/2 teaspoon sea salt; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 eggs; 1/3 cup brown sugar; 1/4 cup almond oil; 2 tablespoons maple syrup; 1 teaspoon grated orange zest; 1 teaspoon vanilla extract; 1 cup shredded zucchini, patted dry; 1 tablespoon unsweetened almond milk (optional); Glaze:; 1 1/3 cups gluten-free confectioners' sugar, sifted; 1/4 cup fresh orange juice; 1 teaspoon grated orange zest

Servings: persons

cooking spray
1 1/2 cups almond flour
1 cup dairy-free and gluten-free chocolate chips
1/4 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
3 eggs
1/3 cup brown sugar
1/4 cup almond oil
2 tablespoons maple syrup
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup shredded zucchini, patted dry
1 tablespoon unsweetened almond milk (optional)
Glaze:
1 1/3 cups gluten-free confectioners' sugar, sifted
1/4 cup fresh orange juice
1 teaspoon grated orange zest

1
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.
2
Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.
3
Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick.
4
Divide batter among prepared muffin cups.
5
Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes.
6
Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.

1367

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: cooking spray, 1 1/2 cups almond flour, 1 cup dairy-free and gluten-free chocolate chips, 1/4 cup coconut flour, and more.

Yes, Dairy- And Gluten-Free Zucchini Orange Chocolate Chip Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Dairy- And Gluten-Free Zucchini Orange Chocolate Chip Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions