Double Chocolate Zucchini Muffins

Chocolate muffin with chocolate chips in a white cupcake liner.

5 from 42 votes

Double Chocolate Zucchini Muffins

These double chocolate zucchini muffins are the perfect indulgent treat that will satisfy your sweet tooth and sneak in some veggies too! They're moist, rich, and chocolatey and the most delicious way to use up that zucchini.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast & Brunch, Dessert, Snack

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: muffins

Calories: 229kcal

Author: Debra Klein

Equipment

Ingredients

2 medium sized zucchini 1 ½ cup shredded.
¾ cup creamy almond butter
1 small ripe banana
4 medjool dates
2 tablespoon maple syrup
1 large egg
¼ cup cacao powder
1 teaspoon instant coffee
¼ teaspoon sea salt
½ cup dark chocolate chips

Instructions

Preheat oven to 375. Lightly spray muffin tins with cooking spray or line with unbleached parchment liners.
Use the shredding disc of your food processor or the side of a box grater to shred the zucchini. Set aside in a large bowl.
No need to rinse out the food processor bowl, but change to the "S" blade. If you shredded the zucchini by hand, you can use a processor, blender or a heavy wooden spoon and some elbow grease to mix together the almond butter, banana, dates, maple syrup and egg. Then add in the cacao powder, instant coffee and salt. Continue to mix until a sticky muffin batter forms. Stir in the zucchini and the chocolate chips by hand.
Spoon into prepared muffin tins, or use a cookie scoop. Top with additional chocolate chips, if desired. Bake in preheated 375 degree oven for 20 minutes.
Leave in muffin tin until cool enough to transfer to wire rack. Store in an airtight container in the fridge for 5 days.

Notes

Muffin size: This recipe will make 12 small muffins or 9-10 larger muffins.

For fluffier muffins, whisk the egg well before adding to the other ingredients.

Nutrition