Description

These Healthy Chocolate Zucchini Muffins are a delightful treat, combining the rich flavors of cocoa and almond with nutrient-dense zucchini. Perfect for breakfast or a snack!

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
2/3 cup dark chocolate chips, plus a few extra for topping

Cook Mode Prevent your screen from going dark

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 and 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.
Bake for 22-25 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
Cool in the pan for 10 minutes, then transfer to a wire rack to fully cool. Enjoy!

Notes

For best results, ensure the zucchini is well-squeezed to remove excess moisture.
Store leftovers in an airtight container for up to 4 days.
These muffins can be frozen; wrap well and thaw at room temperature before enjoying.

Nutrition

Serving Size: 1 muffin
Calories: 190
Sugar: 10g
Sodium: 110mg
Fat: 11g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 2g
Protein: 4g
Cholesterol: 50mg