Double Chocolate Zucchini Muffins are made with no flour or added oil, and they taste like a brownie! They are a delicious way to sneak more veggies into your life.
Why You’ll Love These Muffins
They’re flourless. If you need a gluten-free recipe, or are just trying to cut back on white flour, this recipe is for you. The combination of almond butter and eggs give these treats a magical structure, without any flour required.
They’re oil-free & dairy-free. This muffin recipe requires no added oil or butter, thanks to the sneaky vegetables hidden inside. The zucchini adds all the moisture you need.
They’re nourishing. Because these muffins are made with nutrient-dense ingredients, they pack 6 grams of protein and 3 grams of filling fiber in each muffin!
They’re easy to make ahead. These chocolate zucchini muffins will keep well in the fridge for up to 5 days, or you can freeze them for up to 3 months. They make an easy breakfast or snack on the go!
Ingredients You’ll Need
The almond butter and eggs work together to make this flourless recipe have an authentic muffin texture. (Similar to my Banana Snack Cake… this combination is like magic!)
You can use cocoa powder or cacao powder with similar results, and I love adding in some mini chocolate chips for a double chocolate zucchini muffin, but that is totally optional. Either way, you’ll enjoy a delicious chocolate flavor.
How to Make Chocolate Zucchini Muffins
1. Prepare the zucchini.
Shred the zucchini using the largest holes of your box grater. (No need to peel them first!) Then place the zucchini in the center of a thin dishtowel, or cheesecloth, and gather the towel so you can squeeze-out the excess moisture.
Zucchini are very hydrating, so there should be quite a bit of liquid released!
2. Mix the batter.
In a large bowl, combine the almond butter, eggs, coconut sugar, cocoa powder, baking soda, vanilla extract, and salt. Stir well, until the batter looks thick and glossy.
Fold in the squeezed zucchini and mini chocolate chips, if using.
Line a standard muffin tin with 12 muffin liners. Then use a 1/4 cup measure to scoop the batter into the prepared pan. Sprinkle a few extra chocolate chips on top of each muffin, if you’d like.
Bake the muffins in an oven preheated to 350ºF for 25 minutes, or until the tops feel dry to the touch.
Your kitchen should smell like brownies when they are done cooking!
Let the muffins cool in the pan for at least 30 minutes, and then the chocolate chip zucchini muffins are ready to serve. (They should firm up as they cool.)
Enjoy them lightly warm from the oven, or at room temperature for the best flavor and texture.
Storage Tip: Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Frequently Asked Questions
I’ve only tested this recipe with a granulated sugar, so using something like brown or white sugar should work just as well. (They will just be slightly sweeter, FYI.) If you want to experiment with using honey or maple syrup, I’d start with just a 1/4 cup, since liquid sweeteners tend to be more concentrated in flavor.
Flourless baking does not do well with egg substitutes, like a flax egg. I’d recommend trying an egg-free recipe that has already been tested, such as my vegan carrot cake muffins, as a jumping off point.
Chocolate Zucchini Muffins
- Preheat the oven to 350ºF and line a standard muffin tin with 12 baking cups. Place the shredded zucchini into the center of a thin dish towel, and squeeze out as much moisture as possible.
- Transfer the squeezed zucchini into a large bowl, and add in the almond butter, coconut sugar, cacao powder, eggs, baking soda, salt, and vanilla. Stir well until the batter looks thick and glossy.
- Fold in the chocolate chips, if using, and then use a 1/4 cup to scoop the batter into the 12 baking cups. Top with a few extra chocolate chips, if desired.
- Bake at 350ºF until the muffins have risen and feel firm to a light touch in the center, about 25 minutes. (Your kitchen should smell like brownies when they are done!)
- Remove the pan from the oven and let the muffins cool for at least 20 minutes before serving. You can serve them warm or cold, but I think they have the best flavor when they are at room temperature. Leftovers can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
If you try these double chocolate zucchini muffins, please leave a comment and star rating below letting me know how you like them.