Chocolate Zucchini Muffins are made without flour or added oil, and they turn out surprisingly fluffy! This easy chocolate muffin is gluten-free and naturally sweet, for a healthier breakfast or snack.
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.
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.You can use raw cacao nibs instead of chocolate chips to keep this recipe totally refined-sugar-free.