I am anxiously awaiting the squash growing in my garden. It’s growing, I see it. But you see… it’s small.
Lately I feel like I’m seeing bountiful zucchini gardens and I’m sitting here next to my puny little zucchini nugget waiting for it to grow so I can make more healthy chocolate zucchini muffins.
I due time.. in due time.
If you love zucchini baked goods, check out all my gluten free muffin recipes! You love these almond flour chocolate chip zucchini muffins, chocolate chip zucchini bars, and gluten free chocolate chip zucchini bread!
Other zucchini recipes you’ll love:
- lemon zucchini burrata pasta
- almond flour chocolate chip zucchini muffins
- vegan zucchini chickpea burgers
- chocolate chip zucchini cookies
- zucchini bread
Ingredients for these yummy muffins:
- zucchini: Make sure to grate it, squeeze all the liquid out, then measure it.
- almond butter: feel free to sub in your favorite nut or seed butter! Peanut butter, sunflower seed butter, or even tahini would work!
- agave nectar: honey, coconut nectar or maple syrup works! Just go for a sticky sweetener. I haven’t tested this recipe with a granular sweetener, so not sure how something like coconut sugar would turn out.
- eggs: also flax eggs may be a good option!
- butter: ghee or refined coconut oil can also be subbed in
- cocoa powder
- blanched almond flour
- baking powder
- dark chocolate chips
How to Grate Zucchini for Muffins:
Grate the zucchini directly into a clean, thin dish towel. You could also use a paper towel or cheesecloth. I just always have extra dishtowels around so find it to be the quickest, easiest option.
If you like seeing the zucchini in the muffins go for the larger hole grater. If you’re making these for kids or want to hide the zucchini a bit, using the smaller hole grater is a great option!
How to make healthy chocolate zucchini muffins:
After you grate the zucchini, keep it in the towel and place it in a strainer in the sink. This allows any excess moisture to seep out of the zucchini before you squeeze it.
In a large bowl, whisk together the almond butter, agave nectar, eggs, and butter. Then add the cocoa, almond flour, baking powder, and sea salt and whisk to combine.
Squeeze any excess liquid from the zucchini and place the shredded zucchini into the bowl. Also add the chocolate chips and fold everything together.
Line the muffin tins with papers and generously fill each muffin tin.
Bake for 25 – 30 minutes until the tops puff up and are set.
Remove from the oven and let stand in the pan for about 5 – 10 minutes before transferring them to a cooling rack.
Tips for these zucchini muffins:
- Squeeze squeeze squeeze!! You want to get as much moisture out of those little zucchini shreds to ensure you don’t have soggy muffins.
- Smaller shreds are better for small kids! Listen, if my kids see a fleck of green it’s a no go. I go for the smaller shredder hole and they can’t even detect the zucchini in these!
- Muffin liners! I love some good parchment paper muffin liners to easily remove the muffins from the tins!
Can you freeze zucchini muffins?
Absolutely! The zucchini helps keep the muffins moist when you reheat which is great. Sometimes baked goods can get dried out in the freezer but zucchini muffins freeze and reheat beautifully!
- 1 large zucchini, grated (about 1 cup after out squeeze the liquid out)
- 1/3 cup natural almond butter
- 1/3 cup agave nectar
- 2 eggs
- 1/4 cup salted grass-fed butter
- 1/3 cup unsweetened cocoa powder
- 1/2 cup blanched almond flour
- 1 teaspoon baking powder
- two pinches sea salt
- 1/2 cup 60% cacao dark chocolate chips
- Preheat your oven to 350F.
- Grate the zucchini into 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 almond butter, agave nectar, eggs, and butter.
- Add the cocoa, almond flour, baking powder, and sea salt.
- Whisk to combine.
- Add in the chocolate chips.
- Squeeze any excess liquid from the zucchini and place the shredded zucchini into the bowl. Fold everything together.
- Line the muffin tins with papers and fill each tin almost all the way.
- Bake for 30 minutes and remove from the oven.
- Let stand in the tins for about 5 minutes before transferring them to a cooling rack.
- Serving Size: 1 muffin
- Calories: 185
- Sugar: 10g
- Sodium: 42mg
- Fat: 13.7g
- Saturated Fat: 3.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 14.6g
- Fiber: 3.3g
- Protein: 4.6g
- Cholesterol: 42mg