Super Moist Double Chocolate Zucchini Muffins

Enjoy the rich, chocolatey goodness of these moist double chocolate zucchini muffins! Perfect for breakfast or an easy snack, this recipe is a delicious way to use up fresh zucchini. They're gluten-free, dairy-free and flourless!

Why You'll Love This Recipe

• Fluffy and moist thanks to the shredded zucchini.
• Decadent rich chocolate flavor with cocoa powder and mini chocolate chips.
• The best thing, it's a simple one-bowl recipe for quick and easy cleanup. Dry ingredients and wet ingredients all in one bowl. No food processor needed.
• Delicious for breakfast on the go, or the perfect afternoon snack.
• Great way to sneak in some extra veggies without compromising on taste, especially during zucchini season.

Check out my breakfast recipes where you'll find other great muffin recipes like my easy orange muffins, juicy raspberry muffins, blueberry buckwheat muffins and cozy blueberry banana muffins to try.

Recipe Ingredients

You'll need the following ingredients to make Chocolate Chip Zucchini Muffins:

Ingredient Notes:

• Almond butter provides richness and moisture to the muffins.
• Shredded zucchini adds moisture and nutrients without altering the taste. One medium zucchini should be enough.
• Coconut sugar provides just enough sweetness.
• Cacao powder infuses rich chocolate flavor, and there's no need for gluten free whole wheat flour in these chocolate muffins.
• Eggs bind the ingredients together and contribute to the structure of the muffins.
• Mini chocolate chips adds melty pockets of chocolate goodness throughout the muffins. Use dairy-free if needed.
• Vanilla extract and sea salt adds warmth and enhances the chocolate flavor.
• Baking soda helps the muffins rise and achieve a light, fluffy texture.

See recipe card below for all ingredients and quantities.

Substitutions and Variations

• Swap almond butter for peanut butter, cashew butter, tahini, or sunflower seed butter. They'll all result in tasty tender muffins.
• If you swap the coconut sugar for maple syrup or honey, you will need to bake a little longer and you'll have moist muffins that are a little more dense in texture.
• You can replace the mini chocolate chips with regular chocolate chips, chopped chocolate, raw cacao nibs, or chopped nuts.

I have not tested this recipe with other substitutions or variations. If you replace or add any ingredients, please share how it turned out in the comments below!

How to Make Super Moist Double Chocolate Zucchini Muffins

Step 1: In a large bowl, add almond butter, squeezed zucchini, coconut sugar, cacao powder, eggs, vanilla extract, baking soda, and sea salt.

Step 2: Mix until well combined and batter is thick and glossy. Fold in chocolate chips.

Step 3: Using a ¼ cup measuring cup, scoop the muffin batter into prepared muffin cups. Sprinkle with a few extra chocolate chips if desired.

Step 4: Bake at 350°F for 22-25 minutes. Muffins will feel slightly firm to a light touch in the center.

Expert Tips

1. Squeeze out all the excess moisture from the shredded zucchini so your muffins aren't too moist. Weight of shredded zucchini in the recipe card is after the moisture has been squeezed out.
2. Use mini chocolate chips for better distribution throughout the batter.
3. If your almond butter is not drippy and easy to mix, warm lightly in the microwave just until it mixes easily with a spoon; cool before using.

Common Questions

Storage Tips

• Refrigerator: To keep your muffins fresh, store in an airtight container in the fridge for up to 5 days.
• Freezer: These freezer friendly chocolate zucchini muffins can be stored in an airtight container for up to 2 months. To enjoy later, simply thaw at room temperature or warm in the microwave for a few seconds.