Two chocolate zucchini muffins are stacked on top of each other. The top muffin has a bite taken out of it. The muffins sit on a white surface with more chocolate muffins blurred in the background. Recipe
GF Gluten-Free DF Dairy-Free VG Vegetarian

Moist Double Chocolate Zucchini Muffins (Gluten Free)

These 30-minute double chocolate zucchini muffins are made with almond flour, grated zucchini, almond butter, and unsweetened cocoa powder. Simply mix the ingredients together in one bowl and pop them into the oven. Gluten-free and refined sugar-free.

Prep: 10 minsCook: 30 minsTotal: 40 mins
Servings: 12 1x



  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.

Nutrition Info:

  • 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
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