Zucchini Muffins Recipe

Introduction

These chocolate zucchini muffins are a delicious way to sneak veggies into your baked goods. Moist and rich with a subtle sweetness, they make a perfect breakfast or snack treat for any time of day.

Ingredients

• 1 1/4 cups 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 (such as almond or coconut milk)
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini, with extra water squeezed out
• 2/3 cup chocolate chips, plus more for topping

Instructions

1. Step 1: Preheat your oven to 400 degrees F and line a 12-cup muffin pan with muffin liners. Set aside.
2. Step 2: Shred the zucchini using a box grater. Place the shredded zucchini in a clean kitchen towel and wring out the extra water. Set aside.
3. Step 3: In a medium bowl, combine the almond flour, cocoa powder, baking soda, and kosher salt. Mix well.
4. Step 4: In a separate bowl, whisk together the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive or coconut oil, and vanilla extract until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and mix thoroughly. Fold in the shredded zucchini and chocolate chips until evenly distributed.
6. Step 6: Divide the batter evenly into the prepared muffin cups. Sprinkle additional chocolate chips on top if desired.
7. Step 7: Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Step 8: Remove from the oven and let the muffins cool before enjoying these delicious chocolate zucchini treats.

Tips & Variations

• Make sure to squeeze out as much water as possible from the zucchini to prevent soggy muffins.
• For extra flavor, add a pinch of cinnamon or espresso powder to the dry ingredients.
• Substitute the almond butter with peanut butter or sunflower seed butter if preferred.
• Use dark chocolate chips or chopped nuts to vary texture and taste.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to one week or freeze for up to 3 months. Reheat in the microwave for 20-30 seconds before serving to enjoy their moist texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of almond flour?

Yes, you can substitute with all-purpose flour, but the texture will be different and the muffins may be less moist. Adjust the quantity slightly if needed and monitor baking time.

Do I have to peel the zucchini?

No, peeling is not necessary. The skin adds color and nutrients. Just be sure to shred the zucchini finely and squeeze out excess moisture for the best results.

Zucchini Muffins Recipe

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★★★★★

4.6 from 149 reviews

Delicious and moist chocolate zucchini muffins made with blanched almond flour and naturally sweetened with maple syrup. These gluten-free and dairy-free muffins combine shredded zucchini with rich cocoa and chocolate chips to create a healthy treat perfect for breakfast or snacks.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 22-25 minutes
• Total Time: 37-40 minutes
• Yield: 12 muffins 1x
• Category: Baking
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 1/4 cup blanched almond flour
• 1/3 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt

Wet Ingredients

• 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 milk)
• 1 tablespoon olive oil or coconut oil
• 1 teaspoon vanilla extract

Additional Ingredients

• 1 cup shredded zucchini (water squeezed out)
• 2/3 cup chocolate chips, plus more for topping

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (204°C) and line a 12-cup muffin pan with muffin liners to prevent sticking and make cleanup easier.
2. Prepare the Zucchini: Shred the zucchini using a box grater. Then place the shredded zucchini into a clean kitchen towel and firmly wring out the excess water. This step ensures the muffins remain moist but not soggy.
3. Mix Dry Ingredients: In a medium-sized mixing bowl, combine the almond flour, unsweetened cocoa powder, baking soda, and kosher salt. Stir to evenly distribute the leavening and flavor components.
4. Mix Wet Ingredients: In a separate bowl, whisk together the egg, maple syrup, unsweetened applesauce, creamy almond butter, non-dairy milk, olive or coconut oil, and vanilla extract until smooth and well combined.
5. Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and mix thoroughly. Then gently fold in the shredded zucchini and chocolate chips to evenly distribute them throughout the batter.
6. Fill Muffin Cups: Divide the batter evenly into the 12 prepared muffin cups, filling each almost to the top. Optionally, sprinkle a few extra chocolate chips on top of each muffin for added texture and visual appeal.
7. Bake: Bake the muffins at 400°F for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. This ensures they are fully cooked but still moist inside.
8. Cool and Serve: Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy them warm or at room temperature as a healthy chocolatey snack or breakfast option.

Notes

• Make sure to squeeze out as much water as possible from the shredded zucchini to avoid soggy muffins.
• You can substitute the non-dairy milk with any milk of your choice if you do not have dietary restrictions.
• For a nut-free option, replace almond flour and almond butter with sunflower seed flour and sunflower seed butter respectively.
• Store muffins in an airtight container at room temperature for 2-3 days or refrigerate for up to a week.
• Freezing is possible: just fully cool muffins, wrap individually, and freeze for up to 3 months. Thaw before eating.

Keywords: zucchini muffins, chocolate zucchini muffins, gluten free muffins, almond flour muffins, healthy muffins, dairy free muffins, vegan option muffins