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!
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Servings: 12 muffins
Equipment
- 1 large bowl
- 1 12-cup muffin pan
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 1 cup (250 grams) drippy almond butter
- 1 cup (150 grams) *shredded zucchini with moisture squeezed out (about 1 medium zucchini)
- ½ cup (80 grams) coconut sugar
- ¼ cup (22 grams) cacao powder or cocoa powder
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (90 grams) mini chocolate chips extra for sprinkling on top
Instructions
- Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.
- In a large bowl, add almond butter, squeezed shredded zucchini, coconut sugar, cacao powder, eggs, vanilla extract, baking soda, and sea salt. Mix until well combined and batter is thick and glossy. Fold in chocolate chips.1 cup drippy almond butter, 1 cup *shredded zucchini, ½ cup coconut sugar, ¼ cup cacao powder, 2 large eggs, 1 teaspoon vanilla extract, ½ teaspoon baking soda, ¼ teaspoon fine sea salt, ½ cup mini chocolate chips
- Using a ¼ cup measuring cup, scoop the muffin batter into prepared muffin pan. Sprinkle with a few extra mini chocolate chips if desired.
- Bake for 22-25 minutes. Muffins will feel slightly firm to a light touch in the center.
- As soon as the muffins are cool enough to touch, transfer to a wire rack to cool. Enjoy!
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Notes
- 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.
- *weight of shredded zucchini is after the moisture has been squeezed out.
- place shredded zucchini in the center of a thin dish towel, and squeeze out as much liquid as possible.
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