One-Bowl Flourless Double Chocolate Zucchini Muffins
Decadent, rich, and made without a hint of flour or refined sugar, One-Bowl Flourless Double Chocolate Zucchini Muffins are easy to make and are the perfect everyday treat!
Hello friends, how are you?
It’s been a hot minute since I’ve posted a recipe here–since May 30 to be exact, when I shared this killer recipe for Slow Cooker Tropical Pulled Chicken.
In the meantime I’ve launched the Feel Good Effect podcast, have been working hard on new secret project, and (most importantly) connecting with my beautiful family.
Now that fall is just around the corner and back-to-school is knocking on the door, I am so excited to be back in the kitchen, whipping up new recipes to share with you!
And what better way to start than with One-Bowl Flourless Double Chocolate Zucchini Muffins?
We started our zucchinis from seed this year, in the garage under grow lights hanging from the ceiling.
Each night Andrew and Elle checked on them, watered them, and gently, tenderly, coaxed them into being.
When they were ready the little baby sprouts were transplanted outside, and we willed the tiny plants to flourish with sunshine and water and the mandatory, daily slug patrol.
And now our reward: full grown zucchini-making monsters, sprouting more green squashes than we know what to do with.
We’ve been zoodling and grilling and roasting and of course, of course, making these amazing one bowl muffin wonders!
What’s left will be grated and stashed away in the back corner of the freezer, measured into in the perfect zucchini bread-making amounts, all ready for baking in the cold months when all we’ll want is a taste of spring and those tiny little seedlings, bursting into existence.
I hope you’ll give this one a try soon, either with fresh zucchini or using your own freezer stash. Now, let’s make some One-Bowl Flourless Double Chocolate Zucchini Muffins!
RECIPE & KID-FRIENDLY ADAPTATIONS
1 | Peel the zucchini before grating to help the vegetable blend in.
2 | Swap oat flour for almond flour for a nut-free option.
THIS RECIPE IS . . .
dairy free , gluten free , grain free , mayo free , paleo , refined sugar free , soy free , vegetarian
If you love one bowl baking recipes, I think you’ll really like these gluten-free almond flour brownies and these double chocolate banana breakfast muffins too!
One-Bowl Flourless Double Chocolate Zucchini Muffins
Ingredients
- ¼ cup melted coconut oil, plus more for greasing the pan
- 2 large eggs
- ⅓ cup unsweetened applesauce
- ⅓ cup pure maple syrup
- 2 teaspoons vanilla extract
- 1 ½ cup finely ground almond flour
- ⅓ cup cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 cup loosely packed grated zucchini
- ⅓ cup dark chocolate chips, plus more for topping*
Instructions
- Heat the oven to 350F.
- In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
- Add the almond flour, cocoa powder, baking soda, and salt. Stir gently until just incorporated. Add the zucchini and stir again until just combined.
- Add in the chocolate chips and stir to combine.
- Fill each section of a 12-section muffin tin with roughly ¼ cup batter, then bake for 15-20 minutes, or until the edges begin to pull away from the sides and a toothpick comes out clean.
- Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.
Hi there!
Can I use coconut flour instead?
Jana, sorry, no. Coconut flour is completely different than almond flour and will definitely not work as a substitute. You can use oat flour if you’re looking for an alternative.
Robin I just made these muffins. I’m sitting here eating one. Asked my husband to taste it. Now my husband does not eat or like veggies I don’t think he ever tasted zucchini. Well he liked these. Doctor has him on pills for slightly high cholesterol and pre-diabetes. I’m looking for desserts hThat will help his diet. I think this a winner. Thank you.
Sandra, this is so wonderful to hear! Thrilled that you both enjoyed (especially with the veggies added). Cheers. 🙂
Hi Robin! I just made these tonight but instead of chocolate I added cinnamon! Very delicious! Came out maybe a little too moist so I will probably need to add more (I used oat) flour but overall very pleased!! I love how there is no added sugar in this recipe.. which is pretty hard to find! Great for a healthy snack o the go. Thanks for the recipe!
Wonderful Theresa! I imagine the zucchini could have added extra moisture, too, so you can always squeeze it out before adding. So glad you enjoyed!
These are one of the most delicious muffins I’ve ever had! I made them last week for my kids to have as a special snack after school on their first day of school. They loved them! And my husband said they are one of the best things he’s ever eaten. That’s big for a zucchini muffin coming from him! 😉 Thank you for this recipe! 🙂
Melissa, yay, love hearing this! So happy this was a hit with you and your crew. 🙂
This recipe is delicious-just made my second batch this week! My fiancé swears that this is the best recipe
I have ever baked. Even my picky family members enjoyed them and couldn’t tell that they were on the healthier side!!
These are one of the best muffins I’ve ever had. Maybe the best!! I made a double batch for my always hungry sons and they love them. They have friends at school (teenage boys!) trying to trade parts of their lunch for them. I love that you are doing more Paleo recipes as I have transitioned to more of a grain-free lifestyle lately. Thanks for such yummy and easy recipes!
Love this, Lori. So glad these are a hit with you and your crew! 🙂
Just made these this afternoon. May have already eaten 3 :). So very yummy!
Yay Atie, so glad you enjoyed!
Hi Robyn! My kiddos really prefer mini muffins! Any idea what the bake time would be if I used a mini muffin tin instead of regular muffins? Thanks
Stephanie,
I’d aim for 12-15 for mini-muffins. Hope these are a hit!
Help! I wanna make these right now but don’t have applesauce. What can I substitute?
Rachel, mashed ripe banana would work as well.
Fantastic recipe and love the veggie component! My 5 year old loves them and normally won’t touch a veggie with a 10 foot pole. I would like them a little less sweet – would it be ok to swap some of the maple syrup for applesauce? Would the texture still stay the same? (Which is fabulous I might add!)
Betsy, yay, so happy you all enjoyed this one! You could just half the maple syrup to achieve a less sweet muffin–no need to add applesauce since it will change the moisture content.