Double Chocolate Carrot Zucchini Muffins

why you'll love these chocolate muffins

• Energizing - these double chocolate muffins are made with wholesome ingredients like almond flour, fresh zucchini and carrot, and pure maple syrup. They're gluten-free, dairy-free, have no butter, no oil, no all purpose flour and refined sugar-free.
• Versatile - an easy grab-and-go healthy snack for breakfast, an afternoon treat or lunch boxes.
• Quick and easy - zucchini and carrot take no time to grate. Whisk the eggs and wet ingredients then add the dry ingredients, give it a quick mix, spoon into muffin cups and bake. This healthy chocolate zucchini muffins recipe couldn't be easier to whip up on a busy morning. No food processor or separate bowl needed.
• Moist and fluffy - the zucchini carrot muffins are moist, rich and tender. To make them more fluffy, whisk your eggs longer to add a little extra rise. Also, sifting your almond flour, cacao powder, baking soda and sea salt will add more air into the dry ingredients, helping to expand the size of the muffins. Careful not to over mix the batter! No need for almond butter, almond milk or coconut milk to moisten these tender double chocolate zucchini muffins.

• Almond flour - adds moisture and protein to the chocolate zucchini muffins. Almond meal would be too coarse for these gluten-free muffins.
• Cacao powder - adds deep chocolatey flavor to the double chocolate muffins. You can substitute with unsweetened cocoa powder if that's what you have in your pantry. Either are a great way to satisfy your chocolate craving!
• Eggs - add structure and moisture. Use at room temperature if swapping melted coconut oil for the apple sauce. I have not tried this recipe with flax egg.
• Apple sauce - replaces the need for oil in the recipe. You can substitute with the same amount of melted coconut oil if you prefer. Or, try simple swaps of ripe banana, pumpkin purée if you're a fan of pumpkin, or mashed baked sweet potato to get that extra moisture.
• Pure maple syrup - adds natural sweetness without the need for artificial sweeteners or brown sugar to hit that sweet spot. Swap for honey if you prefer a little extra sweetness in this healthy muffin recipe.
• Zucchini - there is lots of zucchini but it's fairly mild in flavor and provides texture and moisture. No need to peel the summer zucchini, just shred on a box grater.
• Carrots - add texture and moisture to the chocolate zucchini carrot muffins. For best results, I usually peel the carrots before shredding on a box grater.
• Dark chocolate chips - adds more rich chocolate flavor with little chocolate morsels in every bite of these chocolate chip zucchini muffins! I use dairy free and gluten free chocolate chips from Enjoy Life, like in my Chewy Chocolate Chip Granola Bars.

See recipe card for all ingredients and quantities.

Expert tips and variations

Smoother texture - if your almond flour and cacao powder are lumpy, sift before adding to the wet ingredients to avoid powdered lumps in the batter.

More chocolate - use extra chocolate chips to decorate the tops of the muffins before placing in the oven. This is my favorite way and a great addition for good reason, just like on my Soft Gluten-Free Pumpkin Cookies With Chocolate Chips.

Mini muffins - use a mini muffin tin with small muffin liners for mini gluten-free chocolate zucchini muffins. Check for doneness at 10-12 minutes. A toothpick inserted in the center of a muffin should come out clean or with little crumb.

Store - store in an airtight container on the counter for 2 days or in the fridge for up to a week. The muffins can also be stored in the freezer in a freezer-safe bag or container for up to 3 months. Wrap them individually to make a great grab-and-go snack.