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.

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.

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. 

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.

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.

FAQs

More zucchini recipes

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