Chocolate Zucchini Muffins
Moist, rich chocolate muffins made with shredded zucchini, almond butter, and cacao, folded with mini chocolate chips and baked until tender for a naturally sweet, gluten‑free treat.
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Ingredients
- 1 cup shredded zucchini
- 1 cup raw almond butter
- 3/4 cup coconut sugar
- 1/4 cup cacao powder
- 2 large eggs
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 tsp 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 (or use silicone muffin pan).
- 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.
- Remove the pan from the oven and let the muffins cool for at least 20 minutes before serving.
- 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.
Nutrition
Calories: 215kcalCarbohydrates: 19gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 28mgSodium: 132mgPotassium: 221mgFiber: 3gSugar: 12gVitamin A: 77IUVitamin C: 2mgCalcium: 89mgIron: 1mg
Nutritional information is an estimate and may vary based on ingredients and preparation.