Description
These Chocolate Zucchini Muffins are rich, moist, and naturally sweetened, made with almond flour, cocoa, and maple syrup. The zucchini keeps them tender while almond butter and chocolate chips make them indulgent. A perfect gluten-free and dairy-free treat for breakfast, snacks, or dessert.
Ingredients
Units
Scale
- 1 1/4 cups blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg, lightly whisked
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup creamy almond butter
- 1/4 cup non-dairy milk (almond or coconut milk)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini, excess water squeezed out
- 2/3 cup chocolate chips, plus more for topping
Instructions
- Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
- In a large mixing bowl, whisk together almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, combine egg, maple syrup, applesauce, almond butter, non-dairy milk, oil, and vanilla extract. Mix until smooth.
- Fold the wet ingredients into the dry mixture until just combined.
- Stir in the shredded zucchini and chocolate chips.
- Divide the batter evenly among muffin cups, filling each about 3/4 full.
- Sprinkle extra chocolate chips on top.
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Squeeze as much liquid as possible from the zucchini to avoid excess moisture.
- For extra sweetness, drizzle with a little melted chocolate after baking.
- Store muffins in an airtight container at room temperature for 2–3 days or refrigerate for up to a week.
- These muffins freeze well for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 11g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg