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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.

Ingredients

Scale

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

Find it online: https://liamjayne.com/zucchini-muffins-recipe/