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Chocolate Zucchini Muffins Recipe

Chocolate Zucchini Muffins Recipe
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★★★★★

4.8 from 9 reviews

These Chocolate Zucchini Muffins are a healthy, moist, and delicious treat combining the subtle sweetness of zucchini with rich cocoa and chocolate chips. Made with almond flour and natural sweeteners, they are perfect for a gluten-free, low-sugar snack or breakfast option that satisfies your chocolate cravings while sneaking in some veggies.

Ingredients

Scale

Dry Ingredients

  • 1 + ¼ cup blanched almond flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt

Wet Ingredients

  • 1 large egg, lightly whisked
  • ⅓ cup maple syrup
  • ¼ cup unsweetened applesauce
  • ¼ cup creamy almond butter
  • ¼ cup non-dairy milk (such as almond or coconut milk)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon vanilla extract

Additional Ingredients

  • 1 cup shredded zucchini, with extra water squeezed out
  • ⅔ cup chocolate chips, plus more for topping

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius) and line a 12-cup muffin pan with muffin liners to prevent sticking.
  2. Prepare Zucchini: Shred the zucchini using a box grater, then place the shredded zucchini in a clean kitchen towel and wring out as much excess water as possible to avoid soggy muffins.
  3. Mix Dry Ingredients: In a medium bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and kosher salt, mixing thoroughly to distribute the leavening agent evenly.
  4. Mix Wet Ingredients: In a separate bowl, whisk together the egg, maple syrup, unsweetened applesauce, creamy almond butter, non-dairy milk, olive or coconut oil, and vanilla extract until smooth and well combined.
  5. Combine Wet and Dry: Pour the wet ingredients into the dry ingredient bowl and mix well until just combined. Then fold in the shredded zucchini and chocolate chips carefully to keep the batter light.
  6. Fill Muffin Cups and Bake: Evenly divide the batter among the 12 muffin liners in the pan. Optionally, sprinkle extra chocolate chips on top of each muffin. Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
  7. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for about 10 minutes before transferring to a wire rack to cool completely. Enjoy these moist, chocolatey zucchini muffins as a guilt-free treat.

Notes

  • Be sure to squeeze out as much water as possible from the shredded zucchini to prevent the muffins from becoming too wet or dense.
  • You can substitute maple syrup with honey if preferred, though the flavor will slightly vary.
  • Using dairy-free milk makes this recipe suitable for lactose-intolerant diets.
  • Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • These muffins freeze well; store them in a freezer-safe container for up to 3 months.
  • For a nut-free version, substitute almond flour with sunflower seed flour and almond butter with sunflower seed butter, adjusting liquids as needed.

Nutrition

Keywords: chocolate zucchini muffins, gluten-free muffins, healthy chocolate muffins, almond flour muffins, vegetable muffins, low sugar dessert, dairy-free muffins

Find it online: https://dinewithlily.com/chocolate-zucchini-muffins-recipe/