Chocolate Zucchini Muffins are a delicious and healthy treat that everyone will love. They are a great way to enjoy veggies in a sweet form. These muffins are moist, rich, and full of chocolate flavor, making them perfect for a breakfast or a snack. Packed with almond flour, cocoa powder, and shredded zucchini, these muffins are gluten-free and perfect for anyone looking for a healthier option. The addition of chocolate chips adds a delightful touch of sweetness that makes them irresistible. Whether you have gluten sensitivities or not, these muffins are sure to please your taste buds. Plus, they are easy to make and don’t require any complicated ingredients. You can whip up a batch in no time and enjoy them fresh out of the oven. If you’re looking for a simple way to sneak more veggies into your diet and satisfy your chocolate cravings, these Chocolate Zucchini Muffins are just what you need.
Why make this recipe
Making Chocolate Zucchini Muffins is a fun and tasty way to enjoy a healthier treat. They are perfect for busy mornings, afternoon snacks, or even dessert. With the added zucchini, you’re sneaking in some nutrition without sacrificing flavor. These muffins are also gluten-free, making them a great option for those with dietary restrictions. Plus, they are made with natural sweeteners like maple syrup and applesauce, making them a guilt-free indulgence. It’s a win-win situation for everyone!
How to make Chocolate Zucchini Muffins
Ingredients
1 + 1/4 cup blanched almond flour
1/3 cup cocoa powder – unsweetened
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 – like almond or coconut milk
1 tablespoon olive oil or coconut oil
1 teaspoon vanilla extract
1 cup shredded zucchini – with the extra water squeezed out
2/3 cup chocolate chips – plus more for topping
Directions
- Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
- Prepare the zucchini: Shred the zucchini using a box grater. Place the shredded zucchini into a clean kitchen towel and wring out the extra water from the zucchini. Set aside.
- In a medium-size mixing bowl, mix up the dry ingredients: almond flour, cocoa powder, baking soda, and salt.
- In a separate mixing bowl, mix up the wet ingredients: egg, maple syrup, applesauce, almond butter, milk, olive oil, and vanilla extract.
- Combine the wet and dry ingredients and mix well, then fold in the shredded zucchini and chocolate chips.
- Divide the batter evenly between the 12 muffin cavities and bake at 400 degrees F for 22-25 minutes.
- Remove, let cool, and enjoy these incredible chocolate zucchini muffins!
How to serve Chocolate Zucchini Muffins
Serve these muffins warm, topped with extra chocolate chips for a delightful treat. They pair well with a cup of coffee or tea for breakfast or a snack. You can also enjoy them on their own or with a spread of almond butter for added flavor.
How to store Chocolate Zucchini Muffins
To store your muffins, place them in an airtight container at room temperature for up to three days. If you want to keep them longer, you can freeze them. Just pack them in a zip-top bag or an airtight container, and they will last up to three months in the freezer. Thaw them at room temperature when you are ready to enjoy.
Tips to make Chocolate Zucchini Muffins
- Be sure to squeeze out as much water as possible from the shredded zucchini to prevent the muffins from being too wet.
- You can experiment by adding nuts or dried fruit for extra flavor and texture.
- For a sweeter muffin, increase the amount of maple syrup slightly if you prefer.
- If you like a richer chocolate flavor, consider using dark chocolate chips.
Variation
You can easily make these muffins vegan by using flaxseed meal or chia seeds with water as an egg substitute. Additionally, try using different nut butters like peanut butter or cashew butter for a different flavor profile. You can also mix in spices like cinnamon or nutmeg for added warmth and depth.
FAQs
Can I use regular flour instead of almond flour?
No, this recipe is specifically formulated for almond flour to keep it gluten-free.How do I know when the muffins are done?
Insert a toothpick into the center of a muffin; if it comes out clean or with a few crumbs, they are done.Can I add nuts to the muffins?
Yes, feel free to mix in some nuts for added crunch.What kind of non-dairy milk can I use?
You can use almond milk, coconut milk, or any other non-dairy milk you prefer.Can I make these muffins ahead of time?
Yes, you can make and store them in an airtight container for a few days or freeze them for longer storage.
Chocolate Zucchini Muffins
Delicious and healthy gluten-free muffins made with almond flour and shredded zucchini, rich in chocolate flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 + 1/4 cup 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)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (water squeezed out)
- 2/3 cup chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin pan with muffin liners.
- Shred the zucchini using a box grater and wring out excess water.
- In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt.
- In another bowl, mix egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
- Combine wet and dry ingredients, then fold in the shredded zucchini and chocolate chips.
- Divide batter evenly between the muffin cavities and bake for 22-25 minutes.
- Remove from the oven, let cool, and enjoy.
Notes
Store muffins in an airtight container at room temperature for up to three days or freeze for up to three months.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 30mg
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