Healthy Chocolate Zucchini Muffins
These healthy chocolate zucchini muffins are made with simple ingredients, have no refined sugar and are dairy free. Super moist, fudgy and delicious with chocolate flavor, they will be a hit in your home! An easy and seasonal breakfast, lunch snack, or even dessert that boasts hidden veggies and is homemade in just 40 minutes.
Servings 12 muffins
Calories 279kcal
Ingredients
Dry Ingredients
- 3 cups almond flour
- ¼ cup gluten-free flour
- ¼ cup cocoa powder or cacao powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup coconut sugar or maple syrup
Wet Ingredients
- 3 eggs beaten
- ¼ cup unsweetened vanilla almond milk may add more if dough seems dry
- ½ cup coconut oil melted
- 1 teaspoon vanilla extract
Other Ingredients
- 1 cup zucchini shredded
- ⅓ cup Enjoy Life Brand chocolate chips
Instructions
- Preheat oven to 350F. Place 12 muffin liners into muffin pan and spray with cooking spray.
- Combine flour, sugar, baking soda, cocoa powder, cinnamon and salt in a bowl. Use a sifter if you have one.
- Mix egg, coconut oil, almond milk and vanilla extract into a bowl. Stir into dry ingredients until just moistened. Fold in zucchini and chocolate chips.
- Use an ice cream scoop to portion out 12 muffins. Bake for 20-25 minutes or until a toothpick comes out clean.
Notes
- To avoid texture issues with picky eaters, be sure to grate the zucchini on the smallest blade on the shredder you have. You can also peel the green skin from the zucchini before you shred it to mask even more green.
- Consider grinding the almond flour in a food processor prior to mixing the dry ingredients. This will help the batter to be smoother.
- Do not over-mix. Gently mix and stop once the ingredients are incorporated.
- To make these with no oil you can sub out unsweetened applesauce or mashed banana. Sub in applesauce or mashed banana and making them without oil will result in a lower fat muffin.
- To make these vegan zucchini muffins, swap out the egg for a flax egg or applesauce.
- Store muffins in an airtight container in the refrigerator for up to five days. Reheat in the microwave for 20-30 seconds.
- Muffins may also be frozen and stored in freezer-safe containers for up to 3 months.
Nutrition
Serving: 1muffin | Calories: 279kcal | Carbohydrates: 10.2g | Protein: 5.4g | Fat: 16.1g