Chocolate Zucchini Muffins

Zucchini Chocolate Muffins

Chocolate Zucchini Muffins

A tasty treat that's still healthy!
Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 12 muffins
Calories 181 kcal


  • 2 cups almond meal
  • 4 tbsp. coconut flour
  • 1⁄2 cup cocoa powder unsweetened
  • 1⁄2 tsp. baking soda
  • 1 tsp. baking powder
  • 1⁄2 tsp. sea salt
  • 1 large ripe banana mashed
  • 1⁄4 cup almond milk unsweetened
  • 3 eggs
  • 1⁄4 cup honey
  • 1 tsp. vanilla extract
  • 1 zucchini grated (about 1 cup)


  • Preheat oven to 350°F (180°C).
  • In a large bowl, combine almond meal, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.
  • In a separate bowl, combine mashed banana, almond milk, eggs, honey, and vanilla extract.
  • Add the wet mixture to the dry mixture and stir to combine.
  • Place grated zucchini between two layers of paper towel and squeeze out excess liquid, and then add to the batter.
  • Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups.
  • Bake for 25 minutes or until the tops spring back when touched.
  • Let cool for 10 minutes before removing and placing onto a wire rack to cool completely.


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