Description
Indulge in the rich, chocolatey goodness of these Chocolate Zucchini Muffins, a perfect blend of health and decadence. With hidden zucchini providing moisture and nutrition, these muffins are a delightful treat for breakfast or snack time that everyone will love. Their moist texture and satisfying flavor will surprise even the pickiest eaters, making them an excellent choice for any occasion—from casual brunches to afternoon pick-me-ups. Easy to make and freezer-friendly, you can whip up a batch in no time and enjoy them whenever the craving strikes.
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
- 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 (excess water squeezed out)
- 2/3 cup chocolate chips
Instructions
- Preheat your oven to 400°F (200°C) and line a muffin pan with liners.
- Shred the zucchini using a box grater, then squeeze out excess moisture with a kitchen towel.
- In one bowl, combine almond flour, cocoa powder, baking soda, and salt.
- In another bowl, mix the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract until smooth.
- Combine wet and dry ingredients gently until just mixed; fold in shredded zucchini and chocolate chips.
- Pour the batter into prepared muffin cups evenly.
- Bake for 22-25 minutes or until a toothpick comes out mostly clean.
- Allow muffins to cool before enjoying.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin (55g)
- Calories: 150
- Sugar: 10g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg