Zucchini makes the best baked goods, all soft and moist, and delicious. Add some chocolate with that and you have a winning combination!
If you’ve ever grown zucchini you know that they can double in size in what seems like hours, and you turn around to a giant zucchini. Once they get that big they are pretty fibrous and not so great for eating but they are perfect for baking!
When I bake with zucchini, I always grate it super fine because it practically disappears into the batter. Most of the time, you probably wouldn’t even know it’s there if you can’t see it! And if you really want to hide it remove the peel. 😉
Try this recipe if you need to use up some zucchini from your garden or your neighbor’s harvest too!Print
Grain-Free Chocolate Zucchini Muffins
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: 12 muffins 1x
2 cups almond flour
3/4 cups cocoa powder
1/2 tsp. sea salt
1/2 tsp. baking soda
1/2 cup avocado oil
2/3 cup pure maple syrup
1 cup zucchini, finely grated (with or without peel)
Preheat oven to 350 F and line a muffin tin with liners or brush with a small amount of oil.
In a large mixing bowl, combine the almond flour, cocoa powder, salt, and baking soda and stir to combine.
Add in the avocado oil, maple syrup, and eggs and mix with a spoon until combined. Stir in the zucchini.
Spoon batter evenly into prepared muffin tin. Bake 18-20 minutes, or until a toothpick inserted into muffins comes out clean.
Let cool completely before eating- this helps muffins not stick to liners.
Can store in the freezer. Allow muffins to thaw completely to aid in the removal of the liner.
Want to make these even more chocolatey? Add 1/2 cup chocolate chips to the batter.