Chocolate Zucchini Muffins
User Reviews
5
Chocolate Zucchini Muffins
Description
Chocolate Zucchini Muffins combine grated zucchini and almond butter creating a moist base that holds moisture well, enhanced by the rich flavor of cacao powder and sweetness from coconut sugar. Eggs and baking soda provide lift, producing a tender crumb with a pleasantly dense texture. The muffin batter forms thick and glossy before being folded with mini chocolate chips, giving pockets of melting chocolate throughout.
Baked at 350ºF for about 25 minutes, the muffins develop a firm but soft center with the aroma of chocolate filling the kitchen. Cooling them for at least 20 minutes helps flavors settle and texture improve, making them suitable to enjoy warm or at room temperature. Using parchment liners simplifies removal and clean-up.
These muffins can be a convenient breakfast option or a portable snack. The use of almond butter adds a nutty undertone, while the shredded zucchini discreetly contributes moisture and nutrients without overpowering the chocolate flavor.
Notes recommend substituting raw cacao nibs for chocolate chips to keep the recipe free of refined sugar. Additionally, baking powder can replace baking soda for leavening if preferred. Nutrition info is an estimate per muffin without optional chips.
Ingredients
- 1 cup zucchini shredded
- 1 cup almond butter raw
- 3/4 cup coconut sugar
- 1/4 cup cacao powder
- 2 large egg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt fine sea salt
- 1 teaspoon vanilla extract
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 350ºF and line a standard muffin tin with 12 parchment cupcake liners. Place the shredded zucchini into the center of a thin dish towel, and squeeze out as much moisture as possible.
- Transfer the squeezed zucchini into a large bowl, and add in the almond butter, coconut sugar, cacao powder, eggs, baking soda, salt, and vanilla. Stir well until the batter looks thick and glossy.
- Fold in the chocolate chips, if using, and then use a 1/4 cup to scoop the batter into the 12 baking cups. Top with a few extra chocolate chips, if desired.
- Bake at 350ºF until the muffins have risen and feel firm to a light touch in the center, about 25 minutes. (Your kitchen should smell like brownies when they are done!)
- Remove the pan from the oven and let the muffins cool for at least 20 minutes before serving. You can serve them warm or cold, but I think they have the best flavor when they are at room temperature. Leftovers can be stored in an airtight container in the fridge for up to 5 days, or in the freezer for up to 3 months.
Notes
- For a refined-sugar-free option, use raw cacao nibs instead of chocolate chips.
- One teaspoon baking powder can replace baking soda if desired.
- Nutrition info is approximate and calculated without optional chocolate chips included.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 180 kcal
% Daily Value*
| Calories | 180kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 127mg | 5% |
| Potassium | 221mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 64IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 80mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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