These healthy Chocolate Zucchini Muffins are made with no flour or added oil, and they taste like the most amazing chocolate dessert! I love how there’s a sneaky serving of veggies in each bite.
Inspired by my Flourless Chocolate Pumpkin Muffins, this recipe is a tasty way to use up some of our summer zucchini. The chocolate hides the zucchini almost completely, so if you have picky family members, they might not even notice!
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. It uses fiber-rich almond butter instead!
- They’re oil-free. No added oil is necessary for this recipe. The almond butter adds healthy fat, plus plenty of fiber at the same time.
- They’re naturally-sweetened. This recipe uses coconut sugar as a lower-glycemic alternative. I haven’t tested this recipe with maple syrup yet, but I imagine that a 1/4 cup to 1/3 cup would be plenty, if you want to experiment with that. (Liquid sweeteners are always more sweet than granulated sweeteners, FYI.)
- They’re nutritious. Zucchini is a good source of antioxidants, particularly when you leave the skin on. It also contains both soluble and insoluble fiber, including pectin, which may help to lower “bad” LDL cholesterol levels.
- Higher in protein. Thanks to the eggs and almond butter in this recipe, each muffin contains 6 grams of protein, to help keep you feeling full.
- They freeze well. Because these muffins don’t get too watery, they freeze and thaw very well! They make the perfect make-ahead breakfast or snack on the go.
How to Make Them
- Squeeze the Zucchini. Zucchini contains quite a bit of liquid, which could make these muffins soggy if you don’t squeeze it out. Shred the zucchini first, measure out the full cup (tightly packed), then transfer to a thin towel or cheesecloth to squeeze out as much moisture as you can. Feel free to save the liquid to add to a smoothie or soup later.
- Mix. Add the zucchini to a large bowl, along with the rest of the muffin ingredients, and stir until very smooth. The batter will be thick and glossy.
- Bake. Spoon the batter into 12 muffin cups, and bake until the muffins puff up and look sturdy in the center, about 22 to 25 minutes. I usually go by the smell of them to know when they are done. Your kitchen will smell like brownies!
- Cool & enjoy! Let the muffins cool completely in the pan, and then they are ready to eat.
These chocolate zucchini muffins will keep well at room temperature for up to 48 hours if your kitchen is relatively cool, or you can store them in an airtight container in the fridge for up to 5 days.
Tips for Making Zucchini Muffins
- Squeeze out the moisture. Don’t skip this step, or your muffins will turn out much more soggy.
- Use an all-natural nut butter. I tested this recipe with a runny, drippy almond butter that has no added ingredients. You can use peanut butter instead, with slightly drier results, cashew butter, or try sunflower seed butter for a nut-free option.
- Don’t use an egg substitute. Flax eggs don’t work particularly well with flour-less baking. The results are gooey in the middle, which could still be delicious, but I want to make sure you adjust your expectations. For an egg-free recipe, check out my Gluten-free Banana Muffins or Carrot Cake Muffins as a jumping-off point.
- Definitely use muffin liners. I always like to guarantee your muffins will release easily from the pan, and grain-free baking can sometimes stick to the pan more than traditional muffins. Use paper liners or silicone muffin cups, to be sure your muffins will leave the pan in one piece.
I hope you’ll love these grain-free muffins as much as I do!
Chocolate Zucchini Muffins
- 1 cup shredded zucchini (6 ounces; 170 grams)
- 1 cup raw almond butter (270 grams)
- 3/4 cup coconut sugar (122 grams)
- 1/4 cup cacao powder (16 grams)
- 2 eggs (105 grams)
- 1/2 teaspoon baking soda (3 grams)
- 1/4 teaspoon fine sea salt (2 grams)
- 1 teaspoon vanilla extract (5 grams)
- 1/2 cup mini chocolate chips (optional; 87 grams)
- 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 22 to 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.
If you try these Chocolate Zucchini Muffins, please leave a comment below letting me know how you like them. And if you make any modifications, I’d love to hear about those, too!
Reader Feedback: What’s your favorite way to use zucchini?