Description

These Healthy Chocolate Zucchini Muffins combine the rich flavor of chocolate and the goodness of zucchini, making them a delightful treat that’s easy to prepare. Perfect for breakfast or a healthy snack, these muffins are gluten-free and paleo-friendly, packed with nourishing ingredients.

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

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Instructions

Preheat your oven to 350°F. Line a 12-cup muffin pan with paper liners or grease well.
In a medium bowl, whisk together the almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk together the coconut oil, almond butter, maple sugar, eggs, and vanilla until completely smooth.
Stir the dry ingredients into the wet ingredients just until no dry streaks remain.
Gently fold in the zucchini, then the chocolate chips.
Divide evenly among the muffin cups, filling each about 90% full to make 12 muffins. Sprinkle a few chocolate chips on top of each muffin.
Bake for 22-25 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs (melted chocolate is fine).
Cool in the pan for 10 minutes, then transfer to a wire rack to fully cool.

Notes

Make sure to squeeze out as much moisture from the zucchini as possible for the best texture.
These muffins can be stored in an airtight container at room temperature for up to 3 days.
For an added touch, sprinkle some nuts or seeds on top before baking.

Nutrition

Serving Size: 1 muffin
Calories: 180
Sugar: 8g
Sodium: 120mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg