Healthy Flourless Chocolate Zucchini Muffins

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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.

HEALTHY FLOURLESS CHOCOLATE ZUCCHINI MUFFINS. Naturally gluten-free and higher in protein, made with almond butter and coconut sugar.

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.

shredded zucchini and chocolate muffin batter in a bowl

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.

FLOURLESS chocolate zucchini muffins are super fluffy! Made with almond butter and coconut sugar.

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.)

FLOURLESS Chocolate Zucchini Muffins! Healthy recipe made with almond butter, protein-rich eggs, and coconut sugar.

healthy chocolate zucchini muffins
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4.98 from 38 votes

Healthy Flourless Chocolate Zucchini Muffins

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. 
Course Dessert
Cuisine American
Keyword Flourless Chocolate Zucchini Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Calories 180kcal

Ingredients

Instructions

  • 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. 

Video

Nutrition

Calories: 180kcal | Carbohydrates: 14g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 126mg | Potassium: 220mg | Fiber: 2g | Sugar: 7g | Vitamin A: 65IU | Vitamin C: 1.8mg | Calcium: 80mg | Iron: 1.1mg
Per muffin: Calories: 180, Fat: 12g, Carbohydrates: 14g, Fiber: 3g, Protein: 6g

chocolate muffin batter vs baked chocolate muffins

Recipe Notes:

  • 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?

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Comments

Lisa

I made this tonight and my whole family LOVED it!! I’m always trying to give them healthier options and usually they somewhat begrudgingly go along with it. But, everyone actually loved these, including me! My daughter just told me at bed time she can’t wait to eat one for breakfast. Perfect!!!!

Carson

I made these with a couple substitutions and they were awesome! I used peanut butter instead of almond butter and only 1/3 cup honey instead of coconut sugar. To half of the batter I also added 1 scoop chocolate protein powder and a little bit of almond milk to add extra protein and I love them even more with the protein in them. It makes it a little bit different consistency which I really like and would recommend!

Maggie

These are delicious! I ended up swapping 2 eggs for 2 flax eggs, mostly because our grocery store is limiting the amount of eggs a customer can buy at a time. The result was exactly as imagined – pretty fudgy, and delicious! I’m not allowed to call them muffins, but rather zucchini ‘brownies’ in my house.

Erin Murray

Unbelievably delicious. I used my silicone egg mold and should’ve baked longer than 20 minutes but they were still delicious. Highly recommend this recipe.

Erin

This is my second batch in less than a week because they’re ridiculously good! However, my second batch, I forgot to add coconut sugar. Thankfully, I added some beautiful raspberries I thought we be a great complement. I also had added dark chocolate chips. It didn’t turn out terrible! Original recipe is next to perfect but if you have a brain lapse and forget the sugar, do not fret. EXCELLENT recipe Megan!!!

Rachel

I just discovered your website when I was looking for a healthy zucchini bread recipe. This recipe turned out great! I did two different versions, one with peanut butter and one using Tahini. In both versions I also used a 1/2 cup of dates (that I processed into a paste) instead of the coconut sugar. They both turned out great! Although I liked the tahini version better.

Brett

This recipe is so fabulous, my family couldn’t tell it was flourless. We make it at least once a month, if not twice and eat the muffins for breakfast. Because we have them so often, I do reduce the sugar by half (sometimes more) and it’s still delicious. If you make these as regularly as we do, then you might try using a Vitamix to blend the zucchini chunks with the eggs and I add the sugar and pour this over the other ingredients. It makes a denser muffin – not quite as light and fluffy as the method posted, but if you’re pressed for time, it does the trick. Thanks for the amazing recipe!

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