Chocolate Zucchini Muffins

by C In Recipes 15 Comments

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Happy Wednesday!!  I wanted to share this delicious recipe I found on Pinterest from Running With Spoons, these tasty chocolate muffins with a secretly healthy ingredient! With my parents being on the Paleo diet, I have been cooking/baking an abundance of healthy (mostly delicious haha) recipes for them! Many of the recipes involve zucchini, such as zucchini pasta (which I absolutely love). Although this recipe is not considered Paleo, it is sweet treat for those who want a delicious but healthy snack!

If you’re thinking that you would never put zucchini in a baked good, it’s time you get out of your comfort zone and try this recipe! These muffins are super soft and chocolatey… and as a bonus they are gluten-free, grain-free, dairy-free, oil-free, and refined sugar-free!! What’s better than that? Check out this crazy delicious recipe below!

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Prep time: 5 mins | Cook time: 20 mins | Total time: 25 mins | Servings: 9 muffins

gluten-free | grain-free | oil-free | dairy-free

Ingredients: 

  • 1/2 cup almond butter
  • 1 ripe medium-sized banana (1/2 cup mashed)
  • 1 large egg
  • 1/4 cup honey
  • 1/4 cup cocoa powder
  • 2 tbsp ground flaxseed
  • 1 tsp vanilla extract
  • 1/2 tsp baking soda
  • 1 cup zucchini, shredded and squeezed of excess liquid
  • 1/4 cup chocolate chips (milk or dark chocolate)

Instructions

  1. Preheat your oven to 375°F and prepare a muffin pan by spraying 9 cavities with cooking spray. Set pan aside.
  2. Mix your almond butter, banana, egg, honey, cocoa powder, flaxseed, vanilla extract, and baking soda into a blender bowl. Blend on high until batter is smooth. Mix in shredded zucchini and chocolate chips by hand.
  3. Pour batter into prepared muffin pan, filling each cavity about 3\4 full. **Optional** Sprinkle more chocolate chips on top of each filled cavity.
  4. Bake for 20 minutes or until tope of your muffins are set and a toothpick inserted into the middle comes out clean.
  5. Allow muffins to cool in pan before removing. Store in an air-tight container for up to one week.
  6. Enjoy!

I hope you all enjoyed this recipe, I highly recommend trying it out! You won’t regret it 🙂 Comment below and let me know your favourite recipes that incorporate zucchini! I would love to try them out 🙂

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15 thoughts on “Chocolate Zucchini Muffins”

    1. For this recipe I think you should be fine. I’ve never had any problem substituting agave nectar for honey before! The only difference you might notice is the sweetness (but that might be a good thing haha) Agave nectar is thinner than honey, so that means the ratio of sugars to water is lower. If you don’t want it to be as sweet, I’d do less agave then the amount of honey the recipe calls for! Hope that helps! Thanks for checking out the recipe, I hope you try it out & enjoy it! 🙂

      Liked by 1 person

      Reply

  6. You posted this at the perfect time! I had a zucchini in the fridge that needed to be used and I just happened to scroll past this post. I just made them and they are delicious, plus my house smells amazing! 🙂

    Liked by 1 person

    Reply

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