Dairy- and Gluten-Free Zucchini Orange Chocolate Chip Muffins

Fresh orange zest perfectly complements these chocolate chip zucchini muffins free of dairy and gluten and topped with a sweet glaze.

• Preparation Time: 20 mins
• Cooking Time: 20 mins
• Total Time: 40 mins
• Calories: 339 Calories

Ingredients

• 1 teaspoon vanilla extract
• 3 eggs
• 1 teaspoon grated orange zest
• 2 tablespoons maple syrup
• cooking spray
• 1 tablespoon unsweetened almond milk
• 1 cup dairy-free and gluten-free chocolate chips
• 1 cup shredded zucchini, patted dry
• 0.5 teaspoon ground cinnamon
• 0.75 teaspoon baking soda
• 0.33333334326744 cup brown sugar
• 0.25 teaspoon ground nutmeg
• 0.5 teaspoon sea salt
• 0.25 cup coconut flour
• 1.5 cups almond flour
• 0.25 cup almond oil
• 1.3333333730698 cups gluten-free confectioners' sugar, sifted
• 0.25 cup fresh orange juice

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray.

Step 2

Divide batter among prepared muffin cups.

Step 3

Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl.

Step 4

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.

Step 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.

Step 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.