Description

These Healthy Chocolate Zucchini Muffins are a delightful treat! With an irresistible chocolate flavor and the hidden goodness of zucchini, they’re perfect for breakfast or a snack. Made with gluten-free ingredients, they are easy to prepare and sure to satisfy your sweet tooth without the guilt.

Ingredients

Scale

1 1/2 cups blanched almond flour
1/4 cup tapioca flour or arrowroot
1/2 cup cocoa powder or raw cacao
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp fine sea salt
1/4 cup refined coconut oil, melted and cooled
1/4 cup smooth almond butter or cashew butter
3/4 cup maple sugar or coconut sugar
3 large eggs, room temperature
1 tsp vanilla extract
2 medium zucchini, finely shredded, moisture squeezed out (about 1 1/2–2 cups after squeezing)
2/3 cup dark chocolate chips, plus a few extra for topping

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Instructions

Preheat your oven to 350°F. Prepare a 12-cup muffin pan with paper liners or by greasing it well.
In a medium bowl, whisk together almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
In a separate large bowl, whisk together melted coconut oil, almond butter, maple sugar, eggs, and vanilla until smooth.
Gradually mix the dry ingredients into the wet ingredients until no dry streaks remain.
Gently fold in the shredded zucchini and dark chocolate chips.
Distribute the batter evenly into the muffin cups, filling each about 90% full. Top with a few extra chocolate chips.
Bake for 22-25 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Notes

Store leftover muffins in an airtight container for up to 5 days.
For a richer chocolate flavor, increase the cocoa powder slightly.
These muffins freeze well; just thaw them before serving.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 10g
Sodium: 150mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 4g
Cholesterol: 45mg