Description
These irresistibly moist and chocolatey zucchini muffins combine the natural sweetness of maple syrup with rich cocoa and tender zucchini. Made with almond flour and non-dairy milk, they offer a gluten-free, dairy-free treat perfect for breakfast or a snack. Bursting with chocolate chips and a hint of vanilla, these muffins are easy to bake and loved by all ages.
Ingredients
Scale
Dry Ingredients
- 2 cups blanched almond flour (gluten-free option)
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
Wet Ingredients
- 1 large egg
- 1/2 cup maple syrup
- 1/2 cup unsweetened applesauce
- 1/4 cup creamy almond butter
- 1/2 cup non-dairy milk (such as almond or coconut)
- 1/4 cup olive oil or coconut oil
- 1 teaspoon vanilla extract
Additional Ingredients
- 1 cup shredded zucchini (water squeezed out)
- 1 cup chocolate chips
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) and line a 12-cup muffin pan with liners to prepare for baking.
- Prepare Zucchini: Shred the zucchini using a box grater, then place it in a clean kitchen towel and wring out excess moisture to avoid soggy muffins. Set aside the drained zucchini.
- Mix Dry Ingredients: In a medium bowl, gently combine the almond flour, cocoa powder, baking soda, and kosher salt ensuring even distribution.
- Whisk Wet Ingredients: In a separate bowl, whisk together the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive or coconut oil, and vanilla extract until the mixture is smooth and uniform.
- Combine Mixtures: Gradually pour the wet ingredients into the dry ingredients bowl, stirring gently just until combined to avoid overmixing.
- Fold in Extras: Carefully fold the shredded zucchini and chocolate chips into the batter to evenly distribute them.
- Fill Muffin Cups: Spoon the batter into each muffin liner, filling about three-quarters full. For extra chocolate goodness, sprinkle additional chocolate chips on top of each muffin.
- Bake Muffins: Bake in the preheated oven for 22 to 25 minutes until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool briefly in the pan, then transfer them to a wire rack to cool completely. Optionally, drizzle melted chocolate on top for an added decadent touch.
Notes
- Make sure to squeeze out as much water as possible from the shredded zucchini to prevent soggy muffins.
- You can substitute maple syrup with honey or agave syrup depending on your preference.
- For a nut-free version, replace almond flour and almond butter with sunflower seed flour and sunflower seed butter.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- To keep muffins moist, consider adding a teaspoon of lemon juice to the wet ingredients.
