Description
Indulge in the deliciousness of these Chocolate Zucchini Muffins, a guilt-free treat that combines rich chocolate flavor with hidden vegetables. These muffins are perfect for breakfast or as a midday snack, offering a delightful balance of taste and nutrition. Made with almond flour and shredded zucchini, they provide a moist texture while being gluten-free. Enjoy each bite knowing you’re sneaking in some extra nutrients without sacrificing flavor. Whip up a batch easily, and savor this healthy indulgence that everyone will love!
Ingredients
Scale
- 1 + 1/4 cup blanched almond flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 large egg
- 1/3 cup maple syrup
- 1/4 cup unsweetened applesauce
- 1/4 cup creamy almond butter
- 1/4 cup non-dairy milk (almond or coconut)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (water squeezed out)
- 2/3 cup chocolate chips
Instructions
- Preheat your oven to 400°F and line a muffin pan with liners.
- Shred zucchini using a box grater and wring out excess water.
- In one bowl, mix almond flour, cocoa powder, baking soda, and salt.
- In another bowl, combine the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
- Pour the wet mixture into the dry ingredients; stir until combined. Fold in zucchini and chocolate chips.
- Fill muffin cavities evenly with batter and bake for 22-25 minutes or until a toothpick comes out clean.
- Let cool before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 153
- Sugar: 8g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 18mg