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Double Chocolate Zucchini Muffins | Super Fudgy Healthy Chocolate Muffins

Double Chocolate Zucchini Muffins are rich, moist, and packed with chocolate flavor, making them one of the best Chocolate Zucchini Muffins for breakfast or snacking.
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These Double Chocolate Zucchini Muffins are rich, ultra-moist, and packed with deep chocolate flavor in every bite. Made with almond flour, shredded zucchini, cocoa powder, and chocolate chips, they’re a wholesome gluten-free treat that’s perfect for breakfast, snack time, or dessert. You’ll never guess there’s a vegetable tucked inside!

Ingredients

Scale
  • 1¼ cups blanched almond flour
  • ⅓ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 large egg, lightly beaten
  • ⅓ cup pure maple syrup
  • ¼ cup unsweetened applesauce
  • ¼ cup creamy almond butter
  • ¼ cup unsweetened non-dairy milk
  • 1 tablespoon olive oil or melted coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup finely shredded zucchini, excess moisture removed
  • ⅔ cup chocolate chips, plus extra for topping if desired

Instructions

  1. Begin by preheating your oven to 400°F (200°C). Line a standard 12-cup muffin pan with paper liners so the muffins release easily after baking.
  2. Wash the zucchini thoroughly, trim the ends, and grate it using the fine holes of a box grater. Transfer the shredded zucchini to a clean kitchen towel, gather the towel around it, and squeeze firmly until most of the liquid has been removed. Set the prepared zucchini aside.
  3. In a medium mixing bowl, whisk together the almond flour, cocoa powder, baking soda, and kosher salt. Stir until the cocoa powder is evenly distributed and no dry pockets remain.
  4. In another bowl, whisk together the egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract until the mixture is completely smooth and creamy.
  5. Pour the wet mixture into the bowl of dry ingredients. Stir gently with a rubber spatula until the batter is mostly combined.
  6. Fold the prepared zucchini into the batter, followed by the chocolate chips. Continue folding just until everything is evenly incorporated. Avoid excessive mixing, as this can affect the final texture.
  7. Divide the batter evenly among the prepared muffin cups. Filling each liner about three-quarters full works best. For an attractive bakery-style finish, sprinkle a few additional chocolate chips over the tops.
  8. Place the muffin pan on the center oven rack and bake for 22–25 minutes. Begin checking around the 22-minute mark by inserting a toothpick into the center of one muffin. The muffins are ready when the toothpick comes out with a few moist crumbs attached but no wet batter.
  9. Remove the pan from the oven and allow the muffins to cool in the pan for about 10 minutes. Carefully transfer them to a wire rack and continue cooling for another 10 minutes before serving. This resting period helps the texture finish setting while making the liners easier to remove.
  10. Enjoy warm or at room temperature. Store any leftovers once completely cooled.

Notes

  • Finely grate the zucchini so it blends seamlessly into the batter.
  • Always squeeze out the extra moisture before mixing it into the batter.
  • Stir only until everything is combined to keep the muffins soft and tender.
  • Use a cookie scoop for evenly sized muffins that bake consistently.
  • Start checking for doneness around 22 minutes to prevent overbaking.
  • Let the muffins cool for 15–20 minutes for the best fudgy texture.
  • Store in an airtight container at room temperature for up to 3 days.
  • Freeze completely cooled muffins for up to 1 month in a freezer-safe container. Thaw overnight before serving.

Nutrition

Find it online: https://irmacooks.com/double-chocolate-zucchini-muffins/