Description
Decadent and healthy, these fudgy chocolate zucchini muffins are packed with wholesome ingredients like almond flour, maple syrup, almond butter, and zucchini. Moist, rich, and kid-approved—they’re the perfect clean treat for any time of day.
Ingredients
1 ¼ cup 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)
1 tablespoon olive oil or coconut oil
1 teaspoon vanilla extract
1 cup shredded zucchini (squeezed dry)
⅔ cup chocolate chips (plus more for topping)
Instructions
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Preheat oven to 400°F and line a 12-cup muffin pan.
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Shred zucchini and squeeze out excess moisture.
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Mix dry ingredients: almond flour, cocoa, baking soda, and salt.
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Mix wet ingredients in a separate bowl: egg, syrup, applesauce, almond butter, milk, oil, vanilla.
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Combine wet and dry ingredients until smooth.
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Fold in zucchini and chocolate chips.
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Divide batter into muffin cups and top with extra chips.
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Bake for 22–25 minutes, or until a toothpick comes out mostly clean.
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Cool and enjoy.
Notes
- Use dark chocolate chips for less sugar.
- Make it dairy-free by choosing non-dairy chocolate chips.
- Don’t skip squeezing out the zucchini—it’s essential for texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: healthy
- Method: Baking
- Cuisine: American
