Description
Indulge in the rich and chocolaty goodness of Chocolate Zucchini Muffins, a delightfully healthy treat that combines the decadence of chocolate with the nutritional benefits of zucchini. These moist and fudgy muffins are perfect for any time of day—whether as a breakfast option, a midday snack, or a sweet after-dinner dessert. Easy to prepare and kid-friendly, no one will suspect they’re made with wholesome ingredients! With options for gluten-free diets, these muffins promise satisfaction without guilt. Enjoy them fresh out of the oven or stored for later; they’re sure to become a family favorite.
Ingredients
Scale
- 1 ¼ cups blanched almond flour
- â…“ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg
- â…“ cup maple syrup
- ¼ cup unsweetened applesauce
- ¼ cup creamy almond butter
- ¼ cup non-dairy milk (almond or coconut)
- 1 tablespoon olive or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (squeezed dry)
- â…” cup chocolate chips
Instructions
- Preheat your oven to 400°F and line a muffin pan with liners.
- Shred zucchini using a box grater and squeeze out excess moisture.
- In a medium bowl, mix almond flour, cocoa powder, baking soda, and salt.
- In another bowl, whisk together the egg, maple syrup, applesauce, almond butter, non-dairy milk, oil, and vanilla until smooth.
- Combine wet and dry ingredients gently; fold in zucchini and chocolate chips.
- Fill muffin cups about two-thirds full and top with extra chocolate chips if desired.
- Bake for 22-25 minutes until a toothpick inserted comes out mostly clean. Cool on a wire rack.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 6g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg