Gluten Free Chocolate Zucchini Muffins

Here’s a healthy(er) sweet treat for those of you celebrating “Sweetest Day”!

At Natural Skin Revival we know that health and glowing skin happens from within… so making a few adjustments to your recipes to include healthier ingredients is all it takes. Try making our Chocolate Zucchini Muffins and share some healthy love.

Chocolate Zucchini Muffins


1/2 cup coconut oil
 1/2 cup chocolate chips (could use organic)
 2 tbsp. cocoa powder, (Double Dutch)*
 1/2 tsp. expresso powder – (Optional)**
 1/2 cup sugar (could use coconut sugar)
 1 cup gluten free flour
 1/2 tsp. baking soda
 2 eggs
 1 tsp.vanilla
 1 cup zucchini, shredded with the liquid squeezed out
 3/4 cup walnuts, chopped (optional)


 Preheat oven to 350°F

 In a small saucepan, melt the chocolate chips and coconut oil, let cool.
 Grate the zucchini and squeeze out the liquid using towel or paper towels.

 In a medium mixing bowl combine the cocoa powder, expresso powder, sugar, flour,baking soda, eggs, vanilla, melted chocolate, and zucchini. Stir to combine. Add the walnuts, if using.

 Fill cups of a lightly greased muffin tin two-thirds to three-quarters full. Place muffins in the oven and bake for 20 -25 minutes or until muffins test done.Yield: 12 muffins

 Store in a covered container in the fridge for up to one week.

 * Double Dutch Chocolate - Penzey's, Find Here or King Arthur Flour, Find Here
 ** Expresso Powder - King Arthur Flour, Find Here