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.
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.
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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.
Almond flour - Gives our gluten-free muffin a perfect crumb and provides a good source of protein. It also gives these chocolate blueberry muffins a perfect texture! 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.
- In a large bowl add the wet ingredients—almond butter, coconut oil, and almond milk—stir to combine.
- 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.
- 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. Bake for 20-25 minutes or until a toothpick comes out mostly clean.
Helpful 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.
FAQs
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.
Almond flour zucchini muffins can be a healthier option compared to traditional muffins made with refined flours and higher amounts of sugar and fats.
There is no need to peel zucchini before shredding it. In baked goods the skin will soften with the flesh of the veggie.
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
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 Zucchini Muffins with Almond Flour
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.
Autumn
Can honey be used instead of coconut sugar? My daughter seems to be sensitive to it.
Sue Jones
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.
Tessa
Yay! That's so great. I hope you love the others too. Thank you!!
emus4u.co
This looks absolutely delicious! I make a mean chocolate zucchini muffins but haven’t tried any other recipe
Michelle~My Gluten-free Kitchen
I just got two huge zucchini from a friend tonight and can't will be making these!!
Tessa
Yay! I hope you love them. Thanks, Michelle!
emus4u.co
This looks absolutely delicious! I make a mean chocolate zucchini muffins but haven’t tried any other recipe Thank so Much Wonderful Information
Celmira
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
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.
tutuappvip.co
Thanks for finally writing about >Vegan Gluten-Free
Chocolate Zucchini Muffins - Salted Plains <Liked it!
Mary Ann | The Beach House Kitchen
So chocolatey and delicious Tessa! Need to grab some zucchini from my brother-in-law's garden!