Description
Delicious and moist chocolate muffins made with zucchini, perfect for breakfast, snacks, or dessert, and gluten-free!
Ingredients
Scale
- 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 milk)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (with extra water squeezed out)
- 2/3 cup chocolate chips (plus more for topping)
Instructions
- 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, non-dairy milk, olive oil, and vanilla extract.
- Combine the wet and dry ingredients and mix well, then fold in the shredded zucchini and chocolate chips until just combined.
- Divide the batter evenly between the 12 muffin cavities of the lined muffin pan and bake at 400 degrees F for 22-25 minutes until a toothpick inserted comes out clean.
- Remove from the oven, let cool, and savor these incredible chocolate zucchini muffins!
Notes
Feel free to customize with nuts or spices as you prefer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 6g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg