Name: Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 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); 1 tablespoon olive oil or coconut oil; 1 teaspoon vanilla extract; 1 cup shredded zucchini (water squeezed out); 2/3 cup chocolate chips (plus more for topping)

why make this recipe

Chocolate Zucchini Muffins are a fantastic treat that everyone can enjoy. Made gluten-free, these muffins are healthier yet still rich in flavor. The addition of zucchini keeps them moist and adds a hidden boost of nutrition. Plus, they are easy to make and perfect for breakfast, snacks, or desserts!

how to make Chocolate Zucchini Muffins

Ingredients:

1 + 1/4 cup blanched almond flour
1/3 cup cocoa powder – unsweetened
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 – like almond or coconut milk
1 tablespoon olive oil or coconut oil
1 teaspoon vanilla extract
1 cup shredded zucchini – with the extra water squeezed out
2/3 cup chocolate chips – plus more for topping

Directions:

Preheat the oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
Prepare the zucchini by shredding it using a box grater. Place the shredded zucchini into a clean kitchen towel and wring out the extra water. Set aside.
In a medium-sized mixing bowl, mix together the dry ingredients: almond flour, cocoa powder, baking soda, and salt.
In a separate mixing bowl, combine the wet ingredients: egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
Pour the wet mixture into the dry ingredients and mix well. Then, gently fold in the shredded zucchini and chocolate chips.
Divide the batter evenly between the 12 muffin cavities in the lined muffin pan.
Bake at 400 degrees F for 22-25 minutes. Remove from the oven, let cool, and enjoy these incredible chocolate zucchini muffins!

how to serve Chocolate Zucchini Muffins

Serve these muffins warm or at room temperature. They are fantastic on their own or with a smear of almond butter or a drizzle of maple syrup. You can also enjoy them with a cup of coffee or tea for a delightful snack.

how to store Chocolate Zucchini Muffins

Store any leftover muffins in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the refrigerator for up to a week or freeze them for up to 3 months. Reheat them in the microwave or oven before serving for the best taste.

tips to make Chocolate Zucchini Muffins

Make sure to squeeze out as much water from the shredded zucchini as possible to avoid soggy muffins.
You can substitute the almond flour with another gluten-free flour blend if desired.
Feel free to add nuts or seeds for extra texture and flavor!
Adjust the amount of chocolate chips to suit your taste; add more if you love chocolate!

variation

For a twist, you can switch up the flavor by adding spices like cinnamon or nutmeg. You can also mix in different types of dairy-free chocolate, such as white chocolate or dark chocolate chunks.

FAQs

1. Can I use regular flour instead of almond flour?
No, this recipe is specifically designed to be gluten-free. Using regular flour will alter the texture and may not yield the same results.

2. Is it necessary to squeeze out the liquid from the zucchini?
Yes, squeezing out the liquid is important. Too much moisture can make the muffins dense and soggy.

3. Can I make these muffins vegan?
Yes! You can replace the egg with a flax egg or applesauce to make the recipe vegan.