You’ll love these super yummy and moist zucchini bread muffins. They are packed with lots of wholesome fall flavor and only require 40 minutes of your time. Enjoy the taste of cinnamon, nutmeg and chocolate in a moist and fluffy crumb.

Fall is here and I am super stocked. Out of all the seasons fall is my absolute favorite. You can probably guess why. Yes, I love baking and creating delicious and wholesome desserts and this season is certainly all about that. 

fittingly I’ve got a few amazing recipes that are perfect for the season

Vegan Pumpkin Cheesecake
Maple Pumpkin Donuts
Gluten-Free Pumpkin Bread

How to prepare these super yummy Zucchini Bread Muffins.

Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups.

In a medium sized bowl add eggs, milk, melted coconut oil and whisk until combined.

In a separate bowl add dry ingredients. Add wet ingredients and mix until combined. Fold in shredded zucchini and chocolate chips. Make sure to get any excess water out of the zucchini.  

Transfer into a muffin tin filling each cup almost to the top and bake for 25 minutes. Store leftovers in an airtight container.

As always, if you happen to make these tasty zucchini bread muffins, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.

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Zucchini Bread Muffins

Yield: 9

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

You'll love these super yummy and moist zucchini bread muffins. They are packed with lots of wholesome fall flavor and only require 40 minutes of your time. Enjoy the taste of cinnamon, nutmeg and chocolate in a moist and fluffy crumb.

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Ingredients

• 2 cups almond flour
• 2 cups shredded & strained zucchini
• 1/2 cup tapioca flour
• 3 eggs
• 1/4 cashew milk
• 1/4 cup coconut oil, melted
• 2/3 cup coconut sugar
• 3/4 tsp baking soda
• 1/2 tbsp cinnamon
• 1/4 tsp nutmeg
• 1/3 cup chocolate chips

Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a muffin tin with paper cups.
2. In a medium sized bowl add eggs, milk, melted coconut oil and whisk until combined.
3. In a separate bowl add dry ingredients. Add wet ingredients and mix until combined. Fold in shredded zucchini and chocolate chips.
4. Transfer into a muffin tin filling each cup almost to the top and bake for 25 minutes. Store leftovers in an airtight container.