Description
These Healthy Chocolate Zucchini Muffins are packed with flavor and nutrition. Made with almond flour and cocoa, they’re gluten-free and paleo-friendly. A delightful treat that’s simple to prepare, perfect for breakfast or a snack!
Ingredients
Scale
- 1 1/2 cups blanched almond flour
- 1/4 cup tapioca flour or arrowroot
- 1/2 cup cocoa powder or raw cacao
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 cup refined coconut oil melted and cooled
- 1/4 cup smooth almond butter or cashew butter
- 3/4 cup maple sugar or coconut sugar
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 2 medium zucchini finely shredded, moisture squeezed out well (about 1 1/2–2 cups after squeezing)
- 2/3 cup dark chocolate chips plus a few extra for topping
Instructions
- Preheat your oven to 350°F. Line a muffin pan with paper liners or grease it well.
- In a medium bowl, whisk together almond flour, tapioca flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, whisk together the coconut oil, almond butter, maple sugar, eggs, and vanilla until smooth.
- Stir the dry ingredients into the wet ingredients until no dry streaks remain.
- Gently fold in the zucchini, then add the chocolate chips.
- Divide the batter evenly among the muffin cups, filling each about 90% full. Top with extra chocolate chips.
- Bake for 22-25 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
These muffins can be stored in an airtight container for up to 5 days.
For a richer flavor, use high-quality cocoa powder or raw cacao.
Feel free to substitute maple sugar with coconut sugar if preferred.
Nutrition
- Serving Size: 1 muffin
- Calories: 190
- Sugar: 6g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg