Chocolate Zucchini Muffins (No Flour or Oil!)

chocolate zucchini muffins on a blue plate with chocolate chips.

Chocolate Zucchini Muffins (No Flour or Oil!)

Course: Dessert

Cuisine: American

Keyword: chocolate zucchini muffins

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings: muffins

Calories: 209kcal

Author: Megan Gilmore

These chocolate zucchini muffins are almost too good to be true. They're made with zero flour or oil, yet they taste like a brownie. (Really!) You can hardly tell that there's zucchini inside. My kids usually inhale these too quickly to notice. You can stir the gluten-free batter together in about 10 minutes, so they are ready to bake in no time!

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Ingredients

1 medium zucchini , shredded
1 cup raw almond butter
¾ cup coconut sugar
¼ cup cacao powder
2 large eggs
2 teaspoons baking powder
¼ teaspoon fine sea salt
1 teaspoon vanilla extract
¼ cup milk of choice
⅓ cup mini chocolate chips

Instructions

Preheat the oven to 350ºF and line a standard muffin tin with 12 parchment cupcake liners. Place the shredded zucchini into the center of a thin dish towel, and squeeze out as much moisture as possible. Set this aside.
In a large bowl, and add the almond butter, coconut sugar, cacao powder, eggs, baking soda, salt, vanilla, and milk. Stir well until the batter looks thick and glossy. Then stir in the shredded zucchini.
Fold in the chocolate chips, if using, and then use a 1/4 cup to scoop the batter into the 12 muffin 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 to 30 minutes. (Your kitchen should smell like brownies when they are done!)

Note: The type of muffin pan you use will affect the baking time. My metal pan usually cooks muffins in 25 minutes, while a ceramic pan might require 30 minutes for the muffins to fully cook.

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.

Video

Notes

Nutrition information is for 1 of 12 muffins, without the optional chocolate chips. This information is automatically calculated and is just an estimate, not a guarantee.

Update Note: This recipe was updated in June 2026 to use baking powder instead of baking soda, and I also experimented with adding a 1/4 cup of milk to the batter. The resulting mixture fills the muffin tin better and prevents the muffins from sinking as they cool.

Adding an Egg: I recently tested these muffins with 3 eggs instead of two. The resulting muffins are much sturdier this way, but a little less brownie-like. If you want to try this, don't add the milk this recipe calls for and use 1 more egg instead. (So 3 eggs total.)

Nutrition