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.

Healthy Chocolate Zucchini Muffins

  • Author: Lindsay Grimes Freedman
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 12 1x
  • Category: breakfast
  • Method: oven
  • Cuisine: muffins
  • Diet: Gluten Free


Healthy 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 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


  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 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

Keywords: zucchini muffins, chocolate zucchini muffins, gluten free chocolate zucchini muffins