Almond Flour Chocolate Zucchini Muffins made with wholesome ingredients! These moist and rich muffins are perfectly sweet and make a lovely afternoon snack.
Zucchini bread lovers, and chocolate lovers, you’re going to get a kick out of these rich and delicious muffins!
Made with better-for-you ingredients like almond flour, tapioca flour, zucchini, and pure maple syrup, this healthy muffin recipe tastes dreamy while being secretly good for you.
Moist texture and rich chocolatey goodness coupled with the hidden vegetable make these a great alternative to regular muffins.
Ideal for the health junkie that just can’t get enough of mindful baked goods, this paleo grain free chocolate zucchini muffin recipe will carve its way into your heart and home.
Let’s discuss the wholesome ingredients for these almond flour zucchini muffins.
Ingredients for Double Chocolate Zucchini Muffins:
Almond Flour and Tapioca Flour: Taking the place of all-purpose flour, the combination of almond flour and tapioca flour make a light and fluffy muffin. Almond flour contributes healthy fats, protein, and fiber to the muffins, where tapioca flour imparts starch, which provides the best texture.
Eggs: A few large eggs help the batter rise into a fluffy texture. I haven’t tested the recipe with an egg replacer like flax eggs yet. Feel free to drop a comment below letting me know if you perform an egg swap.
Pure Maple Syrup: The sweetener. The muffin batter is lightly sweetened with pure maple syrup, and can easily be made sweeter with extra granulated sweetener.
Avocado Oil: A touch of avocado oil brings extra moisture to the muffin batter for the loveliest texture. Olive oil, melted coconut oil or butter work too.
Grated Zucchini: One of the main ingredients! There is no need to drain the shredded zucchini before adding it to the recipe, as I took the added moisture into account when designing this recipe.
Cocoa Powder: Much of the chocolatey richness comes from unsweetened cocoa powder. I like using raw cacao powder because it has a creamy, less bitter flavor.
Ground Cinnamon: I like adding ground cinnamon to my chocolate treats for some extra warmth. Skip it if you aren’t into it.
Pure Vanilla Extract: A splash of vanilla adds the loveliest warm nuance, making the muffins taste luxurious.
Baking Soda: The leavening agent responsible for helping the muffin batter rise.
Sea Salt: Salt is a big flavor enhancer! Without it, baked goods fall flat on flavor.
Chocolate Chips: The second portion of the double chocolate feature. Don’t skip the chocolate chips, as they add gooey texture, added sweetness, and pockets of rich flavor. I use semi-sweet chocolate chips but dark chocolate chips are a great option too.
Recipe Customizations:
- For sweeter muffins, add 1 to 3 tablespoons of granulated sweetener, like coconut sugar, cane sugar, or sugar-free sweetener.
- Replace the tapioca flour with ½ cup of additional almond flour, or arrowroot flour.
- Add in ½ to ⅔ cup of chopped walnuts or pecans.
- For muffins made with gluten free flour instead of almond meal, make my Gluten Free Zucchini Muffins.
- Looking for classic zucchini bread? Make my Almond Flour Zucchini Bread recipe.
Now that we’ve covered the simple ingredients, let’s bake a batch of paleo chocolate zucchini muffins.
How to Make Double Chocolate Zucchini Muffins:
Use a box grater to grate the zucchini. There is no need to drain the excess water from the shredded zucchini.
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tray with muffin papers.
Whisk the eggs, pure maple syrup, grated zucchini, and pure vanilla extract together in a large bowl (wet ingredients).
In a separate bowl, stir together the dry ingredients.
Pour the wet mixture into the mixing bowl with the dry mixture and stir well until well-combined. Stir in the chocolate chips.
Pour the muffin batter into the muffin tin, filling the holes 3/4 of the way up. Sprinkle the tops of the muffins with extra chocolate chips if you’d like.
Bake on the center rack of the oven for 18 to 22 minutes, or until muffins are cooked through.
My Recipe Tips:
- My trick for checking whether or not baked goods are fully cooked is to take their temperature. Insert a digital thermometer into the center of a muffin to check for doneness. If the internal temperature is 190 degrees Fahrenheit or higher, the muffins are ready!
- Allow muffins to cool all the way to room temperature before digging in. If you peel the muffins while they are still warm, you will love much of the muffin to the paper liners.
Serving Suggestions:
Enjoy a warmed up muffin with almond butter or regular butter in the center. I always love chocolate chip zucchini muffins alongside a mug of tea or coffee.
For a complete breakfast on a busy morning, enjoy a muffin with another protein source such as cottage cheese, Greek yogurt, or scrambled eggs.
Storage Tips:
- Room Temperature: Store muffins at room temperature in an airtight container for up to 2 days.
- Refrigerator: Refrigerate in a sealed container or a zip lock bag for up to 1 week.
- Freezer: Freeze muffins in a large zip lock bag for up to 3 months.
And that’s it! The next time you’re craving some delicious zucchini muffins, whip up a batch of these sultry beauties! The rich chocolate flavor and the moist texture of these healthy double chocolate zucchini muffins are bound to make you swoon!
Looking for more healthy muffin recipes? Try out these reader favorites.
More Muffin Recipes:
- Blueberry Cottage Cheese Muffins
- Oatmeal Chocolate Banana Muffins
- Almond Flour Banana Muffins
- Cranberry Orange Muffins
- Healthy Oatmeal Carrot Muffins
- Flourless Peanut Butter Banana Muffins
The best excuse to eat chocolate cake for breakfast!
Almond Flour Chocolate Zucchini Muffins Recipe
Equipment
Ingredients
- 3 large eggs
- 1/2 cup pure maple syrup
- 2 Tbsp avocado oil
- 1 cup zucchini grated, not drained
- 2 tsp pure vanilla extract
- 2 cups finely-ground almond flour
- 1/2 cup tapioca flour
- 1/2 cup raw cacao powder
- 1/2 tsp sea salt
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 2/3 cup sugar-free chocolate chips or semi-sweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers.
- Whisk the eggs, pure maple syrup, grated zucchini, and pure vanilla extract together in a mixing bowl (wet ingredients).
- In a separate bowl, stir together the dry ingredients.
- Pour the wet mixture into the mixing bowl with the dry mixture and stir well until well-combined.
- Pour muffin batter into the muffin tray, filling the holes 3/4 of the way up. Bake on the center rack of the oven 18 to 22 minutes, or until muffins are cooked through. Insert a digital thermometer into the center of a muffin to check for doneness. If the internal temperature is 190 degrees Fahrenheit or higher, the muffins are ready!
- Remove from oven. Allow muffins to cool all the way to room temperature before peeling off a muffin paper to enjoy. If you peel the muffins while they are still warm, you will love much of the muffin to the paper liners.
