Description
Delicious, moist muffins that blend rich chocolate with tender zucchini for a guilt-free treat.
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 (plus more for topping)
Instructions
- Preheat the oven to 400°F and line a 12-cup muffin pan with muffin liners.
- Shred the zucchini using a box grater, then wring out the extra water and set aside.
- Combine the dry ingredients in a medium mixing bowl: almond flour, cocoa powder, baking soda, and salt.
- Mix the wet ingredients in a separate bowl: egg, maple syrup, applesauce, almond butter, milk, olive oil, and vanilla extract.
- Combine the wet and dry ingredients, mixing well before gently folding in the shredded zucchini and chocolate chips.
- Divide the batter evenly among the muffin cavities in the lined muffin pan.
- Bake at 400°F for 22-25 minutes until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool for a few minutes before enjoying warm or storing for later.
Notes
Remove as much water from the zucchini as possible; the muffins can be frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 150
- Sugar: 5g
- Sodium: 90mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg