Healthy Chocolate Zucchini Muffins

These chocolate zucchini muffins are dairy‑free, naturally sweetened, and packed with moisture from shredded zucchini. Made with almond flour and gluten‑free flour, they deliver a fudgy, chocolaty bite without refined sugar. The zucchini hides in the batter, providing extra veggies while keeping the crumb tender. Studded with Enjoy Life chocolate chips, they’re quick to mix and bake in about 40 minutes. Perfect as breakfast, snack, or even dessert—these muffins are freezer‑friendly, travel well, and appeal to kids and adults alike.

Ingredients

Dry Ingredients

3 cups almond flour
¼ cup gluten‑free flour
¼ cup cocoa powder or cacao powder
1 tsp baking soda
1 tsp ground cinnamon
½ tsp salt
½ cup coconut sugar or maple syrup

Wet Ingredients

3 eggs, beaten
¼ cup unsweetened vanilla almond milk (add more if batter seems dry)
½ cup melted coconut oil
1 tsp vanilla extract

Other Ingredients

1 cup zucchini, shredded
⅓ cup Enjoy Life brand chocolate chips

Directions

Preheat the oven to 350 °F (≈ 175 °C). Line a 12‑cup muffin tin with liners and spray lightly with coconut oil.
In a bowl, whisk together almond flour, gluten‑free flour, cocoa powder, baking soda, cinnamon, and salt.
In another bowl, mix beaten eggs, almond milk, melted coconut oil, vanilla extract, and sweetener until smooth.
Add the wet mixture to dry ingredients and stir until just moistened.
Fold in shredded zucchini and chocolate chips; do not overmix
Use an ice‑cream scoop to portion batter into muffin cups.
Bake for 20–25 minutes, until a toothpick comes out clean.
Let muffins cool before removing from tins. Store in fridge up to 5 days or freeze for up to 3 months

Nutrients

Calories: ~279 kcal
Carbohydrates: ~10.2 g
Protein: ~5.4 g
Fat: ~16.1 g
Fiber: (approx) ~2 g
Sugar: (approx) ~12 g
Sodium: (approx) ~78 mg

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