5 from 288 votes
Chocolate Zucchini Muffins
These Chocolate Zucchini Muffins blend shredded zucchini with almond butter, cacao powder, and a touch of coconut sugar for a moist, dense texture with chocolate notes. The addition of eggs and baking soda helps the muffins rise gently while mini chocolate chips add bursts of sweetness. Baking at 350ºF yields a rich, brownie-like crumb that pairs well with morning coffee or an afternoon snack. The recipe uses natural ingredients and allows for optional chocolate chips or cacao nibs.
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
Servings:
12
muffins
Calories:
180 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 muffins
Amount Per Serving
Calories 180
% 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.