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Chocolate Zucchini Muffins

Indulge in Moist Chocolate Zucchini Muffins You’ll Love

Enjoy these Chocolate Zucchini Muffins that combine rich chocolate and fresh zucchini for a guilt-free treat.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Muffin Base
  • 2 cups Blanched Almond Flour Can substitute with finely ground oat flour.
  • 1/2 cup Cocoa Powder (unsweetened) Use Dutch-processed for milder taste.
  • 1 tsp Baking Soda Ensure freshness for best results.
  • 1/2 tsp Kosher Salt Substitute with table salt if needed.
For the Wet Ingredients
  • 1 large Egg Can replace with a flax egg for vegan option.
  • 1/2 cup Maple Syrup Honey or agave syrup can be used instead.
  • 1/2 cup Unsweetened Applesauce Canned pumpkin or Greek yogurt can work as substitutes.
  • 1/2 cup Creamy Almond Butter Peanut butter or sunflower seed butter are alternatives.
  • 1/2 cup Non-Dairy Milk (e.g., almond or coconut) Any plant-based or regular milk works.
  • 1/4 cup Olive Oil or Coconut Oil Melted butter can also be used.
  • 1 tsp Vanilla Extract Optional but recommended.
For the Flavor Boost
  • 2 cups Shredded Zucchini Must squeeze to remove excess water.
  • 1 cup Chocolate Chips Consider using dark or dairy-free chips.

Equipment

  • Oven
  • Muffin Pan
  • mixing bowls
  • Grater
  • whisk
  • Ice Cream Scoop

Method
 

Step-by-Step Instructions for Chocolate Zucchini Muffins
  1. Preheat your oven to 400°F (200°C) and line a 12-cup muffin pan with paper liners.
  2. Shred two medium zucchinis using a box grater and squeeze out excess moisture.
  3. In a mixing bowl, combine almond flour, cocoa powder, baking soda, and salt. Whisk together.
  4. In another bowl, whisk together the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla until smooth.
  5. Pour the dry ingredients into the wet ingredients and fold until just combined, then gently fold in the zucchini and chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.
  7. Bake for 22-25 minutes, checking for doneness with a toothpick.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 150kcalCarbohydrates: 15gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 20mgSodium: 150mgPotassium: 200mgFiber: 2gSugar: 5gVitamin A: 100IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

Squeeze shredded zucchini well to prevent soggy muffins. Check for doneness early to avoid overbaking. Use an ice cream scoop for even batter distribution.

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