Description
Chocolate zucchini muffins that are so fudgy and decadent and made from healthy, whole ingredients. Hearty zucchini, healthy almond butter and luscious dark chocolate make these muffins the best healthy muffins that even your kids will go crazy for! Gluten free and refined sugar free!
Ingredients
Scale
- 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
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, milk, olive oil, vanilla extract.
- Combine the wet and dry ingredients and mix well then fold in the shredded zucchini and chocolate chips.
- Divide the batter evenly between 12 muffin cavities of a 12-cup lined muffin pan and bake at 400 degrees F for 22-25 minutes.
- Remove, let cool and enjoy these incredible chocolate zucchini muffins!
Notes
- Finley shred the zucchini and squeeze the extra water out by using a clean kitchen towel. This will make the zucchini the perfect texture in these chocolate zucchini muffins.
- Mix up the batter well so that the zucchini is well distributed throughout the batter.
- Don’t over fill the muffin cups with too much batter. Use an ice cream scoop to evenly distribute the batter between the muffin cup cavities.
- Check the muffins at around 22 minutes of baking and insert a clean toothpick in the center of one of the muffins to see if they are done. If the toothpick comes out with some wet crumbs on it then they are done. If not, then let them bake for a few more minutes.
- Let the muffins cool. These muffins need about 15-20 minutes to cool after baking. This will allow the muffin liners to easily pull away from the muffins and result in perfectly cooked fudgy chocolate zucchini muffins.
- You can store these muffins in a container on the counter for up to 3 days or freeze them in a freezer-friendly container for up to 1 month. Defrost overnight on the counter.
- Prep Time: 5 minutes
- Cook Time: 22 minutes
- Category: Healthy Breakfast Ideas
- Method: Baked
- Cuisine: American
