Healthy Chocolate Zucchini Muffins!

Nov 3, 2018 | Recipes

chocolate zucchini muffins
These are a household favorite, they are dead easy to make and get eaten up VERY quickly in our house. What I love about this recipe is that it tastes like dessert but I can have it for breakfast.  It’s chock full of fiber and protein that keeps me full for a couple of hours without those nasty blood sugar dips. Although this is definitely an indulgence – I would much rather indulge in this than something with high fructose corn syrup, artificial sugars or processed frankenfoods.
I love that this recipe calls for coconut sugar which is actually made from dehydrated palm tree flowers. Much of they phytonutrient content is still present in this sugar, plus, I feel like it’s the closest tasting alternative sugar to brown sugar. If you are not a fan of coconut sugar, replace it with ½ cup of Pure Grade B Maple Syrup.

These chocolatey guys are gluten, soy and dairy free – my trifecta of foods I can’t eat. They are also made without oils and flours and are high in protein. Zucchini’s are high in calcium and vitamin C – think strong bones and immune supporting foods! I hope you enjoy these delicious treats.


  • 1 cup shredded zucchini
  • 1 cup almond butter (or nut butter of choice – I like the almond butter personally)
  • 3/4 cup coconut sugar (I get Trader Joe’s)
  • 1/4 cup cacao powder
  • 2 eggs
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips (optional – Enjoy Life is the cleanest brand I found)

*I like topping mine with more almond butter and a sprinkle of coconut flakes 🙂


  1. Preheat the oven to 350ºF
  2. Slice the ends of 1 zucchini and using the medium side of a grater, grate 1 cup of zucchini. If you end up with extra throw the grated zucchini in a veggie omelet or make a double batch
  3. Put the shredded zucchini onto a plate or cutting board and dry it with a paper towel to remove moisture. Transfer the zucchini into a large bowl.
  4. In the same bowl as the zucchini, add in the nut butter, coconut sugar, cacao powder, eggs, baking soda, salt, and vanilla. Stir well until a thick batter is formed, then fold in the chocolate chips, if using.
  5. Line a standard muffin tin with 12 baking cups
  6. Divide the batter among the 12 baking cup
  7. Bake at 350ºF until the muffins have risen about 20 minutes. You can check to see if they are done by placing a tooth pick in the center – if it comes out clean you are good to go.
  8. Remove the muffins from the oven and let them cool for at least 15 minutes before serving.
  9. Leftovers can be stored in a container in the fridge for 7 days.

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