Chocolate Zucchini Muffins | Gluten Free Muffin Recipe

hey guys it's Danny and today I am sharing our recipe for a gluten-free chocolate zucchini muffin now last year I shared a recipe for a chocolate zucchini snack cake and that was very popular but I did get a lot of requests for a gluten-free option so I got in my kitchen and I got busy and I came up with this recipe for you guys the first thing we need to do is get our zucchini prepped and ready to go you're going to need 1 cup of shredded zucchini after you squeeze the water out of it so you're going to need your box grater and I do recommend if you're in the market for a box grater that you look for one that has different size hole options on it because you get more bang for your buck this way I like this one because it's got the big and the little and the grater and a slicer you've got all the options so if you're in the market for a box grater I will leave a link down in the description box below now for this recipe I do like to use the small holes because this way you don't get huge chunks of zucchini throughout your muffin it's a little more subtle so I start by just trimming off both sides of my zucchini and then I'm just going to shred it back and forth on the grater until I've got a nice heaping pile of zucchini and I find it takes about 1 and 1/2 medium zucchinis to get what we're looking for here and then once I get close to the end I usually just save this as a snack so we don't cut any fingers or knuckles so one zucchini gets us that so in order to drain the water out what I do is I take a clean dish towel put the zucchini right in the center and then you just pull up all the sides and you're going to twist and squeeze and wait until you see how much the liquid comes out of your zucchini ready and you certainly can drink that if you want to guys a little zucchini juice for you you really just want to squeeze as much as you can the more liquid you get out the better ok and then you're going to see about what looked like about a cup it's probably going to be more like a half a cup now you can see how it's really condensed down packed it down so I'm going to put this in my cup and let's just see yeah we're going to need a little bit more so I'm going to do with the second zucchini so we get a nice full cup okay let's see what we've got here to medium zucchinis is going to get us one nice heaping packed cup of shredded zucchini perfecto so my zucchini is all set and ready to go now all I need to do is prep my muffin pan I have a 12-cup muffin pan and I'm just going to spray it down with a little bit of coconut oil so nothing sticks if you wanted you could also do a muffin liner here okay last thing I need to do is preheat my oven to 350 degrees and when we get back I'm going to show you how to assemble these muscles so the first thing we need for the base of these muffins is almond butter which I know is a very suspect ingredient but it is amazing how almond butter can create the base of a recipe just like this without really needing to use any flour although I'm going to be using a couple tablespoons of coconut flour in this recipe but we'll chat about that in a minute so I've got 1 cup of all-natural almond butter guys when you're buying your anand butter you want to make sure that the only ingredient listed is almonds maybe a little salt if you like your own butter salted but that's it there's really no need for additional sugars or oils now personally I like to buy the crunchy almond butter because it almost feels like you have nuts throughout your muffin but if you prefer creamy do that then we've got two eggs now I'm using two whole eggs you could certainly do four egg whites if you prefer and then you would increase the protein a little bit and lower the fat and I always love buying these pastured eggs because guys you will notice that the yolk of the pasture egg is so vibrant and rich and that's because those chickens get to eat their natural diet then I have a quarter cup of milk I am using an unsweetened almond milk you could literally use any milk you fancy they would all work and just a teaspoon of vanilla extract then give us a mix just to break up the yolks and get the wet ingredients incorporated this is what I love so much about the almond butter recipes guys is that they're really like dump and stir very easy to do and you don't have to be ultra precise and that my friends is the right other recipe you know I'm just going to swap out this spatula for my wooden spoon it's just a little stronger makes it easier to mix okay once you've got eggs and almond butter and the milk and the vanilla all well incorporated we're going to toss in our dry ingredients so next I have just a quarter cup of unsweetened cocoa powder this is going to create a nice rich chocolaty base and then a quarter cup of coconut sugar now coconut sugar is a lot like brown sugar it's a little bit moist and it has a really deep almost molasses like flavor to it so I love adding it to recipes that have chocolate then we have a half a teaspoon each of kosher salt and baking soda and just 2 tablespoons of coconut flour now if you're not familiar with coconut flour guys it is a grain free 100% gluten-free flour and it's very absorbent so I like to use it in recipes like this because it helps to absorb some of the liquids and bind the muffins now and for some reason you can't do coconut flour you could probably sub just a tablespoon or two of an oat flour or an almond flour I think either would get the job done or if you were really in a pinch I have a hunch you could probably skip the flour altogether and these muffins would hold up just fine so you can see the texture that I've got going here it's thick but still pourable it's kind of like a cake batter right so the last ingredient being added into the bowl is my shredded zucchini and we're going to break that up and mix it in and make sure that it's mixed throughout the batter and you won't even see it once it's all coated in the chocolaty goodness now what I love so much about muffin recipe is that usually when you're eating some type of baked good it is jam-packed with carbohydrates and sugar but these muffins are a nice balance of healthy fats and protein and even some veggies so in my book these muffins are a win-win to the wind once you've got your zucchini all mixed in there and your batter looks kind of like a cake batter you are ready to get these into your muffin pan now what I like to do is use like a quarter cup scooper and put about a quarter cup of batter in each muffin you're better off going a little bit lower and then going back and adding more then you are making the first few way too big and then running out of batter by the time you get to the end now I remember back in my dieting days when all I would focus on where the foods that I needed to take out of my diets and eating low calorie foods and then when I made the switch to focusing in quality ingredients it really was a mental shift for me because I started to focus on all of the ingredients that I could incorporate into my diet and that opened up my mind completely and it made getting in the kitchen so much more fun because I was always looking for ingredients that were good for me that I could work into my diet in a really natural healthy way and this is a perfect example because you have seasonal ingredients like zucchini that's being baked into these super delicious nutritious muffins and then once all your muffin cups are full and pretty equal just go scrape up the last bit and see if anybody looks a little smaller than the others and you give them a little extra love fall then the last thing that I like to do is just pop each muffin with a couple of chocolate chips hey I like the way it looks on top and B it gives you a little extra bite of delicious goodness when you eat these muffins so I just have a dark chocolate chip you could also do a semi-sweet or milk chocolate pick what you love and I put about four or five chips on top of each muffin another reason I really like to put these chips on top and all you moms out there will understand because in my kids mind everything should have chocolate inst and all over it and so when I put just a couple chocolate chips on top they think that there's chocolate chips all throughout the muffin and they're more excited to eat it so it's again another win to the window once I've got my chips sprinkled all over the top these muffins are ready to go in to the oven so I'm popping it into my 350 degree oven for 20 minutes and when we get back I'll show you the final product Hey look Stan fabulous we're just going to let them cool down a bit then we'll pop them out and give them a try now the hardest part about making this recipe is that you need to let them cool completely before you try to take them out of the muffin tins once they are cooled and you're ready to eat them you just want to loosen them around the edges and they will pop right out now as far as storage goes I like to leave them in an airtight container right in the fridge and they will last you up to a week and if you really wanted to go to long haul you could certainly store them in the freezer let's bust it open mmm give out a little test hmm that is so delicious they are moist and chocolaty you do not detect the zucchini at all and I love just a little bit of the gooey chocolate chips on top of the muffins you guys have got to give these a try they would make an amazing breakfast a delicious treat with your afternoon coffee and they would also be perfect for lunchboxes if you haven't already do me a favor please subscribe to the channel give this video a big thumbs up and share it with anyone else you know who wants to make healthy eating easy and enjoyable thank you so much for watching I'm Danny speeds I will see you back here next time with some more clean and deliciousness Cheers back to the muffins I don't think the camera can do this muffin justice

Channel: Clean & Delicious

Views: 437,350

Keywords: zuchini recipe, zukini recipe, zucchini recipe, zucchini bread, zucchini recipes, zucchinie squash, gluten free recipes, gluten free cake, gluten free diet, gluten free bread, clean eating recipes, healthy recipes, healthy food, healthy snacks recipes, healthy snacks kids, healthy weight, healthy breakfast, healthy meals, dani spies, clean and delicious

Id: L8-_YB9wfOc

Length: 10min 47sec (647 seconds)

Published: Thu Aug 10 2017