This muffin recipe requires no added oil or butter, thanks to the sneaky vegetables hidden inside. The zucchini adds all the moisture you need! These muffins are dairy-free and gluten-free, without using a specialty gluten-free flour blend, so they are perfect if you are serving guests or family members with special dietary needs.
Ingredients You’ll Need
Almond butter and eggs work together to give these treats a magical structure, without any flour required. (Similar to Banana Snack Cake.) You can use cocoa powder or cacao powder with similar results, and I love adding in some mini chocolate chips for a double chocolate zucchini muffin, but that’s optional. Either way, you’ll enjoy a delicious chocolate flavor. Coconut sugar adds sweetness but also helps with the structure of this recipe, so don’t swap it for pure maple syrup or honey without expecting different results.
How to Make Chocolate Zucchini Muffins
- Prepare the zucchini. Shred the zucchini using the largest holes of your box grater. (No need to peel them first!) Then place the zucchini in the center of a thin dishtowel, or cheesecloth, and gather the towel so you can squeeze-out the excess moisture. Zucchini are very hydrating, so there should be quite a bit of liquid released! Measure out 1 cup of the strained zucchini for this recipe. You can use any leftovers in a bowl of zucchini oatmeal or a zucchini smoothie later this week.
- Mix the batter. In a large bowl, combine the almond butter, eggs, coconut sugar, cocoa powder, baking soda, vanilla extract, and salt. Stir well, until the batter looks thick and glossy. Fold in the squeezed zucchini and mini chocolate chips, if using.
- Bake. Line a standard muffin tin with 12 parchment muffin liners. (Nonstick spray might not be enough to ensure they release later.) Then use a 1/4 cup measure to scoop the batter into the prepared pan. Sprinkle a few extra chocolate chips on top of each muffin, if you’d like. Bake the muffins in an oven preheated to 350ºF for 25 minutes, or until the tops feel dry to the touch. Your kitchen should smell like brownies when they are done cooking!
- Enjoy! Let the muffins cool in the pan for at least 30 minutes, and then the chocolate chip zucchini muffins are ready to serve. (They should firm up as they cool.) Enjoy them lightly warm from the oven, or at room temperature for the best flavor and texture. Storage Tip: Leftover muffins can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Looking for more zucchini recipes to try? Try it in my Vegan Chocolate Cheesecake, Zucchini Lasagna, or Zucchini Pesto for more ideas. If you try these gluten-free chocolate zucchini muffins, please leave a comment and star rating below letting me know how you like them.
