Chocolate Zucchini Muffins (Print-Friendly Version)
Decadent chocolate muffins loaded with zucchini, rich almond flour, and chocolate chips. Gluten free and simple to whip up.
# Ingredients You'll Need:
→ Mix-Ins
01 -
130 g shredded zucchini, moisture squeezed out
02 -
115 g chocolate chips, plus a few extra for topping
→ Wet Ingredients
03 -
1 large egg, lightly beaten
04 -
80 ml maple syrup
05 -
60 ml unsweetened applesauce
06 -
60 ml creamy almond butter
07 -
60 ml non-dairy milk like almond or coconut milk
08 -
1 tablespoon olive oil or coconut oil
09 -
1 teaspoon vanilla extract
→ Dry Ingredients
10 -
130 g blanched almond flour
11 -
35 g unsweetened cocoa powder
12 -
1 teaspoon baking soda
13 -
0.5 teaspoon kosher salt
# How to Make It:
01 -
Let muffins cool in the tin for 15 minutes after baking. Move them to a rack and let cool completely before enjoying.
02 -
Stir the dry mix into the wet ingredients until it all comes together. Carefully fold in the zucchini and chocolate chips for an even mix.
03 -
In a large bowl, combine the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive or coconut oil, and vanilla. Whisk until smooth and combined.
04 -
Spoon the batter into muffin liners, filling each cup about three-quarters full. If you like, sprinkle extra chocolate chips on top. Bake for 22 to 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
05 -
Set your oven to 200°C and line a muffin tray for 12 with paper liners. Keep it nearby for later use.
06 -
Using a box grater, shred the zucchini. Wrap it in a clean kitchen towel and squeeze out as much moisture as possible. Set the dry zucchini aside.
07 -
In a medium bowl, whisk together the almond flour, cocoa powder, baking soda, and kosher salt until everything's well mixed.
# Extra Information:
01 -
Squeezing out excess moisture from the zucchini is key for perfectly soft muffins.
02 -
Take care not to overmix the batter; fold in the zucchini and chocolate chips gently.
03 -
An ice cream scoop works great for evenly dividing the muffin batter.
04 -
Start checking your muffins around 22 minutes; they’re done when a toothpick comes out with some crumb.
05 -
Let muffins cool for at least 15 minutes to avoid sticking when removing liners.
06 -
Keep them fresh in an airtight container at room temp for up to 3 days, or freeze them for a month.