Recipe
Chocolate Chip Zucchini Muffins
The perfect family-friendly recipe to make with all the zucchini in your garden! They’re fluffy and moist and the easiest muffin recipe to make ever!!
Prep: 10 minCook: 25 minTotal: 35 min
Servings: 12 1x
Ingredients
- 1 large zucchini, grated (measuring about 1 cup after shredding and liquid squeezed out)
- 1/3 cup natural peanut butter (or favorite nut butter)
- 1/3 cup agave nectar (honey or maple syrup works)
- 2 eggs
- 1 cup blanched almond flour
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/2 cup chocolate chips, or chopped chocolate bar
Instructions
- Preheat your oven to 350F.
- Grate the zucchini into the center of a clean, thin dish towel.
- Keep it in the towel and place it in a strainer in the sink.
- In your bowl, whisk together the peanut butter, agave nectar, and eggs.
- Add the almond flour, baking powder, and sea salt.
- Whisk to combine.
- Add in the chocolate chips to the bowl.
- Gather the corners and edges of the dish towel and squeeze any excess liquid from the zucchini into the sink.
- Place the shredded zucchini into the bowl and fold everything together.
- Line the muffin tins with papers and fill each tin almost all the way.
- Bake for 25 minutes and remove from the oven.
- Transfer them to a cooling rack.
Nutrition Info:
- Serving Size: 1 muffin
- Calories: 139
- Sugar: 12.4g
- Sodium: 28mg
- Fat: 7.5g
- Saturated Fat: 2.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.8g
- Fiber: 1.1g
- Protein: 4.4g
- Cholesterol: 29mg
