• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Salted Plains
  • Home
  • About
  • Subscribe
  • Recipes
    • Breakfast & Brunch
    • Breads & Muffins
    • Cookies & Bars
    • Pies, Cakes, & Tarts
    • Ice Cream & Sorbet
    • Treats & Confections
    • Custards & Puddings
    • Drinks & Cocktails
    • Appetizers & Snacks
    • Entrees
    • Dairy-Free
    • Nut-Free
    • Vegan
    • Savory
    • Travel Adventures
  • #14092 (no title)
menu icon
go to homepage
  • Home
  • Fall Recipes
  • Recipes
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Home
    • Fall Recipes
    • Recipes
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Salted Plains » Recipes » Breads & Muffins

    Chocolate Zucchini Muffins with Almond Flour

    Published: Aug 4, 2023 by Tessa · This post may contain affiliate links · 11 Comments

    Jump to Recipe Print Recipe

    These Chocolate Zucchini Muffins with almond flour, unsweetened cocoa powder, fresh zucchini, and sweetened with coconut sugar are the perfect wholesome sweet breakfast treat. Gluten-free and vegan.

    Chocolate muffin on a white plate.

    Take full advantage of the zucchini season by using them in both baked goods and savory dishes. These double chocolate chip zucchini muffins are an easy breakfast for a busy morning.

    Plus, it's a great way to add in some extra veggies!

    With a combination of almond flour and arrowroot starch, you'll have gluten-free muffins that no one will know are gluten-free.

    Jump to:
    • Why you'll love this recipe
    • Ingredients and substitutions
    • Step-by-step instructions
    • Tips
    • Storage
    • FAQs
    • More zucchini recipes
    • 📖 Recipe

    Why you'll love this recipe

    • Wholesome ingredients
    • Nutritious breakfast
    • Gluten-free, dairy-free, and egg-free

    Ingredients and substitutions

    Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.

    Ingredients to make chocolate veggie muffins in small bowls.

    Almond flour - Gives our gluten-free muffin a perfect crumb and provides a good source of protein. Avoid using almond meal as it will give the muffin more of a gummy texture.

    Arrowroot starch - Also known as arrowroot powder, this helps bind as well as create a lighter texture. If in need of a substitute, tapioca starch or corn starch would be your best bet.

    Zucchini - Shredded zucchini provides extra moisture, texture, and nutrients to our muffins. A medium zucchini should yield about one cup of grated.

    Ground flaxseed - Mixed with water, ground flaxseed forms a "flax egg," gelling to work as a binder for our egg replacer.

    Almond butter - All-natural is best for this recipe as its simple ingredients don't have any added sugar or oils. This will help bind our batter.

    Cashew butter would make a great substitute. 

    Coconut sugar - Instead of brown sugar or light brown sugar, this unrefined sweetener adds depth of flavor. 

    Coconut oil - Use refined coconut oil to avoid an additional "hint of coconut." Melted vegan butter or avocado oil is another excellent neutral dairy-free option.

    Almond milk - Almond milk is used in this recipe but any dairy-free milk can be substituted.

    Cocoa powder - Unsweetened cocoa powder (or natural cocoa powder) helps reinforce our almond flour and adds a rich chocolate flavor.

    Step-by-step instructions

    Before you start: Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin pan with muffin liners. Prepare your flax eggs in a small bowl and set aside. 

    Chocolate batter in a glass bowl.
    Shredded veggies in a chocolate batter in a mixing bowl.

    Step 1: In a large bowl add the wet ingredients—almond butter, coconut oil, and almond milk—stir to combine. 

    Step 2: Add flax eggs, followed by the dry ingredients—coconut sugar, vanilla extract, almond flour, arrowroot starch, cocoa powder, salt, and baking powder—Stir until evenly combined.

    Fold the grated veggies into the muffin batter until evenly incorporated. Fold in chocolate chips.

    Chocolate chips in a muffin batter.
    Chocolate batter in a muffin tin cups.

    Step 3: Fill muffin cups ¾ of the way full. Once all are filled, gently shake the muffin tin from side to side to help the batter level out.

    Sprinkle a few chocolate chips on top of each if desired. 

    Step 4: Bake for 20-25 minutes or until a toothpick comes out mostly clean. Allow muffins to cool in the pan on a wire rack. 

    Tips

    • It's important to squeeze the excess water from the zucchini before adding it to the batter.
    • Using a box grater is the easiest way to grate the zucchini. Use the side with the fine grate to incorporate the veggie into the batter.

    Storage

    ​Leftover muffins should be kept in an airtight container. They can be kept at room temperature for 1-2 days or in the refrigerator for up to one week.

    To freeze, wrap the healthy muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.

    Muffins in parchment wrappers.

    FAQs

    What does zucchini replace in baking?

    Zucchini adds moisture to baked goods, allowing you to reduce the amount of fat (such as oil or butter) in the recipe. This can result in healthier baked treats without sacrificing texture or taste.

    Are zucchini muffins healthy?

    Almond flour zucchini muffins can be a healthier option compared to traditional muffins made with refined flours and higher amounts of sugar and fats.

    Do you peel zucchini before shredding?

    There is no need to peel zucchini before shredding it. In baked goods the skin will soften with the flesh of the veggie.

    Do zucchini muffins freeze well?

    Yes! Wrap each muffin individually in plastic wrap or aluminum foil and place them in an airtight container. Store in the freezer for up to 3 months.

    More zucchini recipes

    • Vegan Carrot Zucchini Cake (Gluten-Free)
    • Veggie tots on a blue platter.
      Healthy Baked Zucchini Tater Tots (Gluten-Free)
    • A chocolate bundt cake with chocolate drizzle on top.
      Gluten-Free Chocolate Zucchini Cake
    • vegan hash in skillet
      Vegan Hash

    Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!

    📖 Recipe

    Chocolate muffin on a white plate.

    Chocolate Zucchini Muffins with Almond Flour

    These Chocolate Zucchini Muffins with almond flour, unsweetened cocoa powder, fresh zucchini, and sweetened with coconut sugar are the perfect wholesome sweet breakfast treat. Gluten-free and vegan.
    5 from 5 votes
    Print Pin Rate Save Saved!
    Course: Breakfast, Snack
    Cuisine: American
    Diet: Gluten Free, Vegan, Vegetarian
    Prep Time: 15 minutes minutes
    Cook Time: 25 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 12 muffins
    Calories: 275kcal
    Author: Tessa

    Ingredients

    • 2 flax eggs 2T ground flax seed + 6T water
    • ¼ cup unsalted creamy almond butter well stirred
    • ¼ cup coconut oil melted and cooled
    • 3 tablespoons unsweetened almond milk
    • ½ cup (80g) coconut sugar
    • 1 ¾ cup (168g) almond flour
    • ⅓ cup (42 g) arrowroot starch (cornstarch will work too)
    • ½ cup (50g) unsweetened cocoa powder
    • ¼ teaspoon salt
    • 1 teaspoon baking powder
    • 2 teaspoons pure vanilla extract
    • 1 cup shredded zucchini (water squeezed out)
    • ¾ cup mini dairy-free chocolate chips

    Instructions

    • Preheat oven to 350 degrees Fahrenheit. Line a 12-cup muffin tin with liners.
    • Prepare your flax eggs in a small bowl and set aside. In a large bowl, add almond butter, coconut oil, and almond milk. Stir to combine. 
    • Add flax eggs, followed by coconut sugar, almond flour, arrowroot starch, cocoa powder, salt, and baking powder. Stir until evenly combined. Add vanilla extract and stir.
      The batter will be thick. Fold in zucchini until evenly incorporated. Fold in chocolate chips (reserve some for sprinkling on tops of muffins if desired).
    • Fill muffin cups ¾ of the way full. Then distribute any remaining batter. Once all are filled, gently shake pan from side to side to help batter level out. Sprinkle a few chocolate chips on top of each if desired. 
    • Bake for 20-25 minutes or until a toothpick comes out mostly clean. Allow muffins to cool in the pan on a wire rack.  

    Notes

    Using a box grater is the easiest way to grate the zucchini. Use the side with the fine grate to incorporate the veggie into the batter.
    It's important to squeeze the excess water from the zucchini before adding it to the batter.
    ​To store: Keep in an airtight container. They can be kept at room temperature for 1-2 days or in the refrigerator for up to one week.
    To freeze: Wrap muffins in plastic wrap and then place them in an airtight container. Keep in the freezer for up to 3 months.
    Adapted from my Gluten-Free Chocolate Zucchini Cake. 

    Nutrition

    Calories: 275kcal | Carbohydrates: 23g | Protein: 6g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 135mg | Fiber: 5g | Sugar: 11g | Vitamin A: 21IU | Vitamin C: 2mg | Calcium: 103mg | Iron: 2mg
    Tried this Recipe? Tag me Today!Mention @SaltedPlains or tag #saltedplains!
    « Oat Flour Pancakes (Vegan)
    Red Bell Pepper Cocktail with Gin and Lemon »

    Share this post:

    Share on PinterestShare on FacebookShare on X (Twitter)Share on Email

    Reader Interactions

    Comments

    1. Autumn

      September 18, 2019 at 6:07 am

      Can honey be used instead of coconut sugar? My daughter seems to be sensitive to it.

      Reply
    2. Sue Jones

      June 18, 2019 at 5:43 pm

      5 stars
      Delicious and super chocolaty - my non-GF husband loved them too! Trying GF Apple Crumb Muffin, and GF Cranberry Orange Bread next...can hardly wait.

      Reply
      • Tessa

        July 01, 2019 at 10:51 am

        Yay! That's so great. I hope you love the others too. Thank you!!

        Reply
    3. emus4u.co

      October 13, 2018 at 1:43 am

      5 stars
      This looks absolutely delicious! I make a mean chocolate zucchini muffins but haven’t tried any other recipe

      Reply
    4. Michelle~My Gluten-free Kitchen

      August 10, 2018 at 12:00 am

      I just got two huge zucchini from a friend tonight and can't will be making these!!

      Reply
      • Tessa

        August 15, 2018 at 9:10 pm

        Yay! I hope you love them. Thanks, Michelle!

        Reply
        • emus4u.co

          October 13, 2018 at 1:46 am

          5 stars
          This looks absolutely delicious! I make a mean chocolate zucchini muffins but haven’t tried any other recipe Thank so Much Wonderful Information

        • Celmira

          August 06, 2023 at 2:38 am

          I have all ingredients except the starch. I am insulin sensitive and do not wish to use any type of starch. Any other substitute for starch? Thank u

        • Tessa

          August 08, 2023 at 11:10 am

          Hi Celmira! I haven't tried it but cassava flour (not starch) would be a good sub here. I think gf oat flour would work as well.

    5. tutuappvip.co

      July 30, 2018 at 8:45 am

      Thanks for finally writing about >Vegan Gluten-Free
      Chocolate Zucchini Muffins - Salted Plains <Liked it!

      Reply
    6. Mary Ann | The Beach House Kitchen

      July 26, 2018 at 8:31 pm

      5 stars
      So chocolatey and delicious Tessa! Need to grab some zucchini from my brother-in-law's garden!

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi, I'm Tessa! I create gluten-free, real food recipes that are approachable and delicious.

    More about me →

    Fall Recipes

    • Granola with chocolate chips in a white bowl.
      Healthy Pumpkin Spice Granola
    • Gluten-Free Cobbler
      Gluten-Free Apple Cobbler with Oat Flour Biscuits
    • Frosted brownies on a piece of parchment paper.
      Vegan Sweet Potato Brownies
    • old fashioned cocktail with thyme garnish
      Old Fashioned Bourbon Thyme Cocktail

    Popular Recipes

    • Corn Flour Pancakes with Strawberry Compote (gluten-free, dairy-free) | saltedplains.com
      Corn Flour Pancakes with Strawberry Compote
    • Granola bars lined up in a row on a piece of white parchment paper.
      Healthy Chewy Gluten-Free Granola Bars
    • A large glass jar with berries.
      How to Make Berry Infused Vodka
    • Freshly cut chocolate brownies on white parchment paper.
      Easy Gluten-Free Brownies (Dairy-Free)
    • Cheesy bread rolls spread out on a piece of parchment paper.
      Vegan Brazilian Cheese Bread (Gluten-Free)
    • A creamy pasta baked in a white casserole dish.
      Dairy-Free Chicken Broccoli Alfredo Bake (Gluten-Free)
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
    • Twitter

    Footer

    ↑ back to top


    As an Amazon Associate, I earn from qualifying purchases that won’t change your price but will share some commission. Copyright © 2023 Salted Plains

    Work With Me

    Privacy Policy