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Moist and fudgy muffins packed with shredded zucchini, almond flour, and plenty of chocolate. Naturally gluten free and refined sugar free when using maple syrup, these muffins are perfect as a healthy indulgence for breakfast or snacks.

  • Total Time: 32-35 minutes
  • Yield: 12 muffins 1x

Ingredients

Scale
  • 1¼ cups blanched almond flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 large egg, lightly whisked
  • ⅓ cup maple syrup
  • ¼ cup unsweetened applesauce
  • ¼ cup creamy almond butter
  • ¼ cup non-dairy milk (almond or coconut milk recommended)
  • 1 tablespoon olive oil or coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup shredded zucchini, excess water squeezed out
  • ⅔ cup chocolate chips, plus more for topping

Instructions

  1. Preheat oven to 400°F and line a 12-cup muffin pan with liners.
  2. Shred the zucchini finely using a box grater.
  3. Wrap shredded zucchini in a clean kitchen towel and wring tightly to squeeze out excess water. Set aside.
  4. Whisk together the dry ingredients: almond flour, cocoa powder, baking soda, and kosher salt in a medium bowl.
  5. In a separate bowl, combine the wet ingredients: egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract until smooth.
  6. Stir the dry ingredients into the wet ingredients until a thick, chocolatey batter forms.
  7. Gently fold in the squeezed shredded zucchini and chocolate chips until evenly distributed.
  8. Use a spoon or ice cream scoop to evenly divide the batter among the 12 muffin liners without overfilling.
  9. Bake for 22-25 minutes until a toothpick inserted in the center comes out mostly clean with some moist crumbs.
  10. Remove muffins from the oven and cool for 15-20 minutes before removing liners and serving.

Notes

Ensure zucchini is shredded finely and excess water is squeezed out well to avoid soggy muffins., Mix batter thoroughly to distribute zucchini evenly., Do not overfill muffin liners; use an ice cream scoop for even portions., Start checking muffins at 22 minutes with a toothpick; moist crumbs are acceptable but no wet batter., Cool muffins fully before removing liners to set the texture., Store cooled muffins in an airtight container at room temperature up to 3 days, refrigerate for longer freshness, or freeze up to 1 month., Defrost frozen muffins overnight before eating and reheat as desired., Dry ingredients can be pre-mixed and stored sealed for quick baking; bake soon after mixing wet and dry to ensure freshness.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 22-25 minutes
  • Category: Healthy Breakfast Ideas
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: Approximate calories not explicitly provided in article
  • Fat: Fat content per serving not specified
  • Carbohydrates: Carbohydrate content per serving not specified
  • Protein: Protein content per serving not specified