Recipe: Chocolate Zucchini Muffins (makes 12-14 muffins)
2.5 cups almond flour
2 eggs
1/2 cup pure maple syrup
1/2 cup coconut oil, melted
1 tsp pure vanilla extract
2 cups grated zucchini
1/3 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
Preheat oven to 350 degrees and line muffin tins with liners or grease with coconut oil. In a large bowl, whisk together the eggs and coconut oil. Whisk in syrup and vanilla, then stir in the zucchini. In a separate bowl, stir together the almond flour, cocoa powder, baking soda, salt and cinnamon. Add to wet ingredients and stir until combined. Fill each muffin cup 3/4 full and bake for 15-20 minutes, until a toothpick inserted comes out clean. Let cool on a wire rack for a few minutes before eating. For best results, store in refrigerator.
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Carolyn Curielli says
I don’t have a grater so I was wondering if I could use a food processor for the zucchini? Thanks so much for the recipe–they sound delicious!
radlandon says
Sure–especially if you’re doing the 4 cups, a grater blade on the food processor will be much easier!
Carolyn Curielli says
Thank you!
Sarah Nottle says
Could I use honey instead of maple syrup?
Thanks!
radlandon says
Yes!
Deanna says
Hi, these didn’t turn out for me. I followed your directions exactly except I ran out of almond flour, so I had 2.cups almond flour and 1/2 cup coconut flour. But I really don’t think that would make a difference do you? It seemed like I needed more liquid. It was not liquid enough to pour…had to spoon it up, then push it off the spoon with my finger (actually my hubby’s finger…he grated the zucch and stirred and poured into muffin cups :)) they hardly rose at all, did not smooth out on top, and were totally crumbly…had to eat them with a fork…but they tasted good !! Any ideas? Thanks, Deanna
radlandon says
Hmmm…not sure? I suppose the coconut flour could have made a difference since it is very dense and needs a lot of eggs to get it to fluff up. That’s pretty much the only thing I can think of? Let me know if you try it again with just the almond flour and if you have any problems with it.
Deanna says
Will do. Thx!
Carey says
These. Are. AWESOME!!! I absolutely LOVE them! They remind of the zucchini bread my grandma used to make when I was young 🙂 You nailed this recipe. Thank you!
Emma says
Hey! Is there information on how many calories there are per muffin? :3
radlandon says
Sorry, I don’t have nutritional information. Hopefully in the future!
Mommaofmany says
I figured it out with an online calculator. According to it each muffin (assuming 12 made, not 14) is:
Nutrition Facts
Serving Size 73 g
Amount Per Serving
Calories 166 Calories from Fat 118
% Daily Value*
Total Fat 13.1g20%
Saturated Fat 8.5g42%
Trans Fat 0.0g
Cholesterol 27mg9%
Sodium 217mg9%
Potassium 124mg4%
Total Carbohydrates 12.2g4%
Dietary Fiber 1.7g7%
Sugars 8.5g
Protein 2.9g
Vitamin A 1% • Vitamin C 5%
Calcium 3% • Iron 5%
Jessica says
Made these with wheat flour and a splash of almond milk. Turned out great!
Holly @ Your Gardening Friend says
I LOVE zucchini bread, so I’m I’d probably love these too. Zucchini and chocolate? Sounds like a winner to me.
Diana says
In other recipes it says to squeeze water from zucchini but not in this recipe. It has a lot of water in them. I’m guessing I leave the water in them because I’m using almond flour, right?
Life Made Full says
Yes, the moisture makes these muffins nice and moist!
Katherine says
I don’t use honey or real maple syrup, any other sweetener I might use?
Shanti Landon says
You could use sugar if you use it!
Nikki W says
Is there a way to make these without eggs?