Almond Flour Zucchini Muffins (Chocolate)

Fudgy chocolate zucchini muffins made with almond flour, cocoa powder, and chocolate chips. Gluten free, no refined sugar, and ready in 30 minutes.

Course Breakfast, Dessert, Snack

Cuisine American

Diet Gluten Free, Vegetarian

Keyword double chocolate paleo zucchini muffins, paleo zucchini muffins

Prep Time 10

Cook Time 20

Total Time 30

Servings muffins

Calories 238

¼ cup melted coconut oil, plus more for greasing the pan (or any neutral oil such as avocado or canola oil)
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 zucchini, grated and loosely-packet
⅓ cup dark chocolate chips, plus more for topping

Prep: Preheat the oven to 350°F. Grease or line a muffin tin.
Mix the Wet Ingredients: In a large bowl, whisk together the coconut oil, eggs, applesauce, maple syrup, and vanilla extract.
Add the Dry Ingredients: 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.
Bake: 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.
Cool: Allow to cool in the pan for 5 minutes, then cool the rest on a cooling rack.

Zucchini: Peeling the zucchini helps them bake right into the batter, but skip this step if you're not trying to hide the veggies.
Storing: Store your cooled muffins in a tightly-sealed container at room temperature for 48 hours. Or store in the fridge for up to 3-4 days. Past 4 days you’ll want to freeze any leftover muffins for up to 2-3 months.