Double Chocolate Zucchini Muffins


Healthy recipe for double chocolate zucchini muffins made with almond flour and no refined sugar! Perfect for a delicious gluten free treat!



  • 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


  1. Preheat your oven to 350F.
  2. Grate the zucchini into a clean, thin dish towel.
  3. Keep it in the towel and place it in a strainer in the sink.
  4. In your bowl, whisk together the almond butter, agave nectar, eggs, and butter.
  5. Add the cocoa, almond flour, baking powder, and sea salt.
  6. Whisk to combine.
  7. Add in the chocolate chips.
  8. Squeeze any excess liquid from the zucchini and place the shredded zucchini into the bowl. Fold everything together.
  9. Line the muffin tins with papers and fill each tin almost all the way.
  10. Bake for 30 minutes and remove from the oven.
  11. Let stand in the tins for about 5 minutes before transferring them to a cooling rack.


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