Description
These Healthy Chocolate Zucchini Muffins are a delightful treat packed with rich chocolate flavor and nutritious zucchini. Easy to make, this recipe features almond flour and maple sugar, making them gluten-free and paleo-friendly. Perfect for breakfast or a healthy dessert!
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 well (about 1 1/2–2 cups after squeezing)
- 2/3 cup dark chocolate chips, plus a few extra for topping
Instructions
- Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners or grease it well.
- In a medium bowl, combine almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together melted coconut oil, almond or cashew butter, maple sugar, eggs, and vanilla until smooth.
- Mix the dry ingredients into the wet ingredients until just combined, ensuring no dry streaks remain.
- Gently fold in the shredded zucchini and dark chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 90% full. Top with extra chocolate chips.
- Bake for 22-25 minutes, until the tops are set and a toothpick inserted comes out with a few moist crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack to finish cooling. Enjoy!
Notes
These muffins can be stored in an airtight container for up to 4 days.
Feel free to substitute the almond meal with gluten-free all-purpose flour if preferred.
For a vegan option, substitute eggs with flax eggs.
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg