These healthy chocolate zucchini muffins are super-moist and fluffy, without the use of flour or oil, and they’re so easy to make. I can’t think of a tastier way to eat zucchini.
Inspired by my Flourless Chocolate Pumpkin Muffins that I made last fall, I decided this would be a tasty way to use up some of our summer zucchini. The chocolate hides the zucchini almost completely, so any picky family members might not even notice it’s in there! (My 3-year-old son had no idea.)
Health Benefits of Zucchini
Zucchini is a great source of vitamin C (just one medium zucchini has 50% of your daily vitamin C needs!) and manganese, which is thought to contribute to healthy bones, and also contains healthy omega-3 fatty acids and plenty of fiber. I love sneaking zucchini into recipes, as its flavor is mild and can go completely unnoticed, like in my Dairy-Free Chocolate Cheesecake and Bean-Free Zucchini Hummus.
Summer squash is particularly high in the fiber pectin, which is a polysaccharide that has been linked to naturally lowering cholesterol and improving cardiovascular health. Pectin fiber (which is also found in apples) may also help to reduce inflammation and protect against insulin resistance.
Because this recipe calls for no flour, it’s also higher in protein and lower in sugar than traditional recipes. It makes a filling snack or treat, and if you leave out the optional dark chocolate chips, it’s free of refined sugar, too. (Feel free to cacao nibs as a sugar-free alternative!)
I hope you’ll enjoy these rich chocolate zucchini muffins soon. They’d make a great breakfast on the go, or fun after-school treat! (I think they’d freeze well, too.)
These fluffy chocolate muffins are naturally gluten-free and sweetened with coconut sugar. Made with almond butter and eggs for a high protein treat, with a sneaky serving of zucchini.
Preheat the oven to 350ºF and line a standard muffin tin with 12 baking cups. (I use these reusable silicone muffin cups)
Pour the shredded zucchini into the center of a dish towel, cover with the towel, and press firmly to remove some of the excess moisture. Transfer the squeezed zucchini into a large bowl.
To the zucchini, add in the almond butter, coconut sugar, cacao powder, eggs, baking soda, salt, and vanilla. Stir well until a thick batter is formed, then fold in the chocolate chips, if using.
Divide the batter among the 12 baking cups, and top with a few additional chocolate chips, if desired. Bake at 350ºF until the muffins have risen and feel firm to a light touch, about 20 minutes. (Your kitchen should smell like brownies when they are done!)
Remove the pan from the oven and let them 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 a week.
Per muffin: Calories: 180, Fat: 12g, Carbohydrates: 14g, Fiber: 3g, Protein: 6g
- I don’t recommend swapping flax eggs for real eggs in flourless recipes like this, because the results are usually really gooey and under-baked in texture. (If you don’t mind that, go for it!) I’ll be working on a vegan alternative, so stay tuned.
- If zucchini is out of season where you live, try these flourless chocolate pumpkin muffins instead.
- Any nut or seed butter should work well for this recipe. I’ve tested it with peanut butter and almond butter, and both worked well. (I imagine sunflower seed butter or tahini would work as a nut-free option, too.)
- I haven’t tested this recipe with a liquid sweetener, like maple syrup or honey, so I’m not sure how that will work for you, but my best guess is that 1/2 cup of honey would replace the coconut sugar just fine in this recipe– the results might be slightly more moist.
As always, if you make a modification, please let us know how it worked for you in the comments below so we can all benefit from your experience.
Reader Feedback: What’s your favorite way to use zucchini?