Chocolate Chip Raspberry Zucchini Muffins

If you are looking for a muffin that balances sweet, tart, and earthy flavors, these chocolate chip raspberry zucchini muffins are exactly what you need. Soft, tender, and just the right amount of sweetness, they are packed with shredded zucchini, juicy raspberries, and melty chocolate chips. These muffins are moist, flavorful, and so versatile—you can enjoy them for breakfast, a snack, or even a healthy dessert. Trust me, they are addictive in the best way.

The zucchini keeps the muffins soft and tender, while the almond butter and coconut sugar add a rich, nutty sweetness that pairs beautifully with the tart raspberries and bittersweet chocolate. Each bite is a perfect mix of textures and flavors, making these muffins feel indulgent without being overly heavy. This recipe is perfect for when you want something wholesome yet irresistibly tasty.

Why You Will Love This Recipe

These muffins are a total winner for so many reasons:

Versatile

Perfect for breakfast on the go, a lunchbox treat, or a guilt-free dessert. They travel well, freeze beautifully, and are ready whenever you need a quick snack.

Crowd-Pleasing

Kids, adults, and even picky eaters love them. The chocolate chips and raspberries make them feel like a treat while still sneaking in some zucchini.

Healthy Ingredients

Packed with zucchini, almond butter, and coconut flour, these muffins are higher in fiber and nutrients than traditional muffins while staying delightfully sweet.

Easy to Make

No complicated steps or fancy techniques. Mix the dry ingredients, mix the wet ingredients, combine, fold in the add-ins, and bake. Simple and stress-free.

Customizable

Feel free to swap in your favorite chocolate or berries, or try different nut butters. You can even add a sprinkle of cinnamon for extra warmth.

Kitchen Tools You Will Need

Mixing bowls
Whisk
Spatula
Measuring cups and spoons
Muffin tin
Muffin liners or non-stick spray
Grater for zucchini

Ingredients

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Here’s what makes these muffins so tasty and wholesome:

Coconut Flour

A lightly sweet, nutty flour that adds fiber and structure. It works beautifully with zucchini to keep the muffins tender.

Coconut Palm Sugar

Adds natural sweetness and a subtle caramel flavor, complementing the almond butter and chocolate chips.

Salt and Baking Powder

Salt enhances the flavor, and baking powder ensures the muffins rise perfectly, giving them a soft, airy texture.

Shredded Zucchini

Moist, earthy, and lightly sweet. Zucchini keeps the muffins soft and adds hidden nutrients.

Almond Butter

Provides a rich, nutty base that pairs wonderfully with chocolate and raspberries. It also helps create a tender crumb.

Almond and Vanilla Extract

Tiny touches of extract elevate the flavors, adding warmth and depth.

Milk

Used to thin the batter slightly. Unsweetened plant-based milk like cashew works perfectly, keeping the muffins moist without adding extra sugar.

Chocolate Chips and Raspberries

Chocolate chips add gooey sweetness, and raspberries bring a tart, juicy burst in every bite. Together they create the perfect flavor balance.

Instructions

Let’s make these muffins step by step.

Preheat Your Oven

Preheat the oven to the temperature specified in your recipe card. Line a muffin tin with liners or lightly grease it. Preheating ensures even baking and a perfect rise.

Mix Dry Ingredients

In a large mixing bowl, whisk together coconut flour, coconut palm sugar, salt, and baking powder. Make sure everything is evenly combined to ensure consistent texture throughout the muffins.

Mix Wet Ingredients

In a separate bowl, combine shredded zucchini, almond butter, almond extract, vanilla extract, and milk. Mix until smooth and well incorporated.

Combine Wet and Dry Ingredients

Add the wet ingredients to the dry ingredients. Stir until just combined. Avoid overmixing, as that can make the muffins dense.

Fold in Add-Ins

Gently fold in the dark chocolate chips and raspberries. Be careful not to break the raspberries too much to keep their juicy texture intact.

Fill the Muffin Tin

Spoon the batter into the muffin tin, filling each cup about 3/4 full. This ensures the muffins have room to rise without overflowing.

Bake

Bake for the time specified in your recipe card, or until a toothpick inserted into the center comes out clean. The muffins should be golden brown and fragrant.

Cool and Serve

Let the muffins cool in the pan for a few minutes, then transfer them to a wire rack. Serve warm or at room temperature. Each bite should be moist, tender, and full of flavor.

Nutrition Facts

Servings:
Calories per serving:
Prep Time:
Cook Time:
Total Time:

How to Serve Chocolate Chip Raspberry Zucchini Muffins

These muffins are wonderful on their own, but you can also try:

Spread of almond or peanut butter
A dollop of Greek yogurt on the side
Fresh berries for extra color and flavor
With a cup of coffee or tea for a perfect morning treat

Presentation tip: Dust lightly with powdered sugar for a pretty finish.

Make Ahead and Storage Tips

Store cooled muffins in an airtight container at room temperature for 2–3 days. For longer storage, freeze in a single layer, then transfer to a freezer bag. Thaw at room temperature or warm slightly before serving.

Variations to Try

Swap raspberries for blueberries, chopped strawberries, or chopped dried fruit
Use peanut butter or cashew butter instead of almond butter
Add a teaspoon of cinnamon or pumpkin pie spice for extra flavor
Replace chocolate chips with carob chips or white chocolate for variation

Additional Tips

Grate zucchini finely to avoid large chunks
Gently fold in berries to prevent crushing
Check muffins early if using different ovens as baking time may vary
Use room temperature almond butter to make mixing easier

FAQ Section

Q1: Can I make these muffins fully gluten-free
A1: Yes, coconut flour is naturally gluten-free, but ensure your other ingredients are too.

Q2: Can I use a different nut butter
A2: Absolutely, peanut or cashew butter work well.

Q3: Can I make mini muffins
A3: Yes, just reduce the baking time slightly and keep an eye on them.

Q4: Can I use frozen raspberries
A4: Yes, but fold them in gently and do not thaw to avoid soggy muffins.

Q5: Can I substitute coconut sugar
A5: Brown sugar or maple sugar can work, but it may slightly change the flavor.

Q6: Can I add extra chocolate chips
A6: Yes, add to your taste preference.

Q7: Can I replace coconut flour with almond flour
A7: It will change the texture significantly. Coconut flour absorbs more liquid, so you would need to adjust wet ingredients.

Q8: Can I use dairy milk instead of cashew milk
A8: Yes, any milk works fine.

Q9: Can I add protein powder
A9: Yes, reduce some flour slightly to keep the texture tender.

Q10: Can I make them sweeter
A10: Add a tablespoon or two more coconut sugar, or drizzle with honey after baking.

Conclusion

These chocolate chip raspberry zucchini muffins are tender, moist, and bursting with flavor. The combination of chocolate, raspberries, and zucchini makes them unique, delicious, and nutritious. Perfect for breakfast, snacks, or dessert, these muffins are simple to make, crowd-pleasing, and a great way to sneak in some vegetables while still enjoying a sweet treat. Once you make them, they will quickly become a favorite in your muffin rotation.

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