Double Chocolate Zucchini Muffins
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The best recipe for double chocolate zucchini muffins! They’re moist, decadent, and insanely delicious!!
I knew when I made these zucchini squares that I didn’t quite get all the zucchini baked goods out of my system. I knew there was a decadent chocolatey version that HAD to happen.
Well I love these double chocolate zucchini muffins for two main reasons: 1) they are double chocolate, duh; 2) they have zucchini in them so you don’t feel super guilty eating them any time of day.
And if you think these can’t get any better, my kids gobbled these up like nobody’s business.
Watch me make them in the video above, or check out the recipe below! Honestly, you guys have never had a better zucchini muffin. THESE are moist, decadent, so fudgey, and insanely delish. 
Description
The best recipe for double chocolate zucchini muffins! They’re moist, decadent, and insanely delicious!!
Ingredients
- 1 large zucchini, grated (about 1 cup after ou 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
Instructions
- 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.
Notes
Serving (1 muffin): Calories 210; Fat 15.1g (Sat 5.8g); Protein 4.9g; Carb 18.2g (net carb 14.6); Fiber 3.6g; Sodium 90mg
Enjoy!! xo
These look incredible!
I cant wait to try them. x
Izzy |http://www.pinchofdelight.com
i used coconut oil instead of butter and they turned out great. The batter for these is so good, I’m impressed they made it into the oven!
★★★★★
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Used apple sauce instead of butter, maple syrup instead of agave, and whole wheat flour instead of almond flour. Turned out tasty, although a bit spongy.
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Can Cashew butter be used instead of almond butter?
Yep! Any nut or seed butter should work! xo
“Large zucchini” is very imprecise, as that can result in 3-6 c. or more of grated zucchini. Can anyone give an approximate cup amount of grated zucchini that has worked with the rest of the recipe amounts?
I’ll update the recipe. You want about 1 cup after you squeeze all the liquid out. Let me know how you make out!! xo
Lindsay, thanks for the approximately 1 c. of squeezed grated zucdhini you estimated. That worked great. My husband and I are both diabetic, so I had to substitute for the Agave nectar. I used 2 Tablespoons Truvia (stevia & erythritol), and 1/3 c. unsweetened applesauce (to replace the liquid part of the nectar. I know the applesauce has fructose from the apples, but a lot less than Agave nectar!). I also added 1/2 teaspoon vanilla, simply because I always put vanilla in with cocoa.
This is the most successful low carb, “sugar-free” recipe I’ve tried yet. My husband, who hardly ate cake and cookies before he became diabetic, LOVES these. Thanks so much for this recipe!