Description

These Healthy Chocolate Zucchini Muffins are a tasty treat that combines nutritious ingredients like almond flour and zucchini for a moist, delicious muffin. Simple to make and absolutely satisfying, they are an ideal option for breakfast or as 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 (about 1 1/2–2 cups after squeezing)
2/3 cup dark chocolate chips plus a few extra for topping

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Instructions

Preheat your oven to 350°F and line a 12-cup muffin pan with paper liners or grease it well.
In a medium bowl, whisk together almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, whisk coconut oil, almond butter, maple sugar, eggs, and vanilla together until smooth.
Stir the dry ingredients into the wet mixture just until there are no dry streaks left.
Gently fold in the shredded zucchini and dark chocolate chips.
Divide the batter evenly among the muffin cups, filling each about 90% full, and sprinkle a few chocolate chips on top of each muffin.
Bake for 22-25 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
Let them cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Notes

Ensure to squeeze out the moisture from the zucchini for the best texture.
These muffins can be stored in an airtight container for up to 5 days.
For added richness, use high-quality dark chocolate chips.

Nutrition

Serving Size: 1 muffin
Calories: 150
Sugar: 5g
Sodium: 150mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg