Description

These double chocolate zucchini muffins are perfectly fudge, chocolatey and decadent and are the best summer sweet treat. Nobody will believe they are actually healthy! Enjoy these muffins for breakfast or a snack anytime!

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, lightly whisked
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

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Instructions

Step: Preheat the oven to 400° F and line a 12-cup muffin pan with muffin liners.
Step: Shred the zucchini using a box grater, place it in a clean kitchen towel, and wring out the extra water.
Step: In a medium size mixing bowl, mix the almond flour, cocoa powder, baking soda and salt.
Step: In a separate mixing bowl, mix the egg, maple syrup, applesauce, almond butter, milk, olive oil, and vanilla extract.
Step: Combine the wet and dry ingredients, mix well, and fold in the shredded zucchini and chocolate chips.
Step: Divide the batter evenly between 12 muffin cavities and bake at 400°F for 22-25 minutes, until a toothpick inserted in the center comes out mostly clean.
Step: Remove from oven, let cool, and enjoy.

Notes

Finely shred the zucchini to help it blend into the batter. Use an ice cream scoop for even distribution of batter. Allow muffins to cool for 15-20 minutes before removing liners. Store in an airtight container on the counter for up to 3 days or freeze for up to 1 month.

Prep Time: 10 minutes
Cook Time: 22 minutes
Category: Healthy Breakfast Ideas
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 muffin
Calories: 210 kcal
Sugar: 9 g
Sodium: 120 mg
Fat: 12 g
Saturated Fat: 4 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 18 g
Fiber: 3 g
Protein: 6 g
Cholesterol: 15 mg