Grain-Free Chocolate Zucchini Muffins



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

3 eggs

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.