Flourless Chocolate Zucchini Muffins

Name: Flourless Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 Medium Zucchini (grated and pressed dry⁣); 1 Large Ripe Banana (mashed into a paste⁣); ½ Cup Almond Butter (or nut butter of choice); 1 Large Egg; 2 Tablespoons Maple Syrup; 2 Tablespoons Ground Flax Seed; ¼ Cup Cocoa Powder; 2 Teaspoons Vanilla Extract; ¾ Teaspoon Baking Soda; ¾ Cup Chocolate Chips

If you’re anything like me and can’t resist finding a way to use zucchini once it’s in season, these Flourless Chocolate Zucchini Muffins are about to become your new favorite way to do it. They’re rich, chocolatey, and impossibly moist, and nobody in your house will ever guess there’s a vegetable hiding inside. This one’s also a great one to keep in your back pocket for a quick pre-workout bite or a grab-and-go breakfast.

Chocolate muffins with chocolate chips arranged on a white surface, some stacked, with a cup of chocolate chips nearby. Muffins have crinkled paper liners and a rich, moist appearance.

Friends, if you know me at all, you know that once zucchini season hits, I am roasting it, tossing it into pasta, and finding any excuse to sneak it into baked goods. There is something about a good zucchini muffin that feels like the ultimate two-for-one: you get a treat that tastes like dessert, and you’re sneaking in a vegetable at the same time. These muffins are rich, fudgy, and packed with chocolate flavor, and the zucchini disappears completely into the batter.

What I love most about this recipe is that it’s completely flourless. Instead of relying on flour, the banana and ground flax seed do the work of binding everything together, while the almond butter keeps things moist and adds a little protein. That means these muffins come together in one bowl, no mixer required, and they’re naturally gluten-free.

These have become a regular in my house because they check a lot of boxes at once. I’ll grab one before a workout when I need a little something to fuel me, and my boys ask for them at breakfast without any idea there’s zucchini baked in. If you’ve got a stash of zucchini on your counter right now, this is the recipe to make with it.

Baking ingredients on a counter, including grated zucchini, bananas, cocoa powder, chocolate chips, an egg, flaxseed, peanut butter, vanilla, oil, and a mixing bowl with a spatula. — *To make these muffins, you’ll need zucchini, a ripe banana, almond butter, an egg, maple syrup, ground flax seed, cocoa powder, vanilla extract, baking soda, and chocolate chips.*

Overhead view of shredded zucchini on a plate and in a paper towel-lined bowl, bananas, an egg, grated zucchini, a glass of amber liquid, a red bowl, and a grater on a light countertop. — *To make these muffins, you’ll need zucchini, a ripe banana, almond butter, an egg, maple syrup, ground flax seed, cocoa powder, vanilla extract, baking soda, and chocolate chips.*

What You Need to Make These Flourless Chocolate Zucchini Muffins

Zucchini: This is what makes these muffins so incredibly moist without you ever tasting it. Grate it on the large holes of a box grater, then press out as much liquid as you can with a paper towel before adding it to the batter, this keeps the muffins from turning soggy.
Ripe Banana: A very ripe, spotty banana works best here since it mashes into a smooth paste and adds natural sweetness. It also helps bind the batter together in place of flour.
Almond Butter: Almond butter adds richness, moisture, and a boost of protein to these muffins. Any nut or seed butter you have on hand will work if you need a swap.
Egg: The egg helps everything bind together and gives the muffins some lift.
Maple Syrup: Maple syrup sweetens the batter naturally and adds a bit of extra moisture. Feel free to swap in honey.
Ground Flax Seed: Ground flax seed acts as another binder here and adds a nice dose of fiber and omega-3s.
Cocoa Powder: This is where all the rich, chocolatey flavor comes from. Use unsweetened cocoa powder so you can control the sweetness in the rest of the batter.
Vanilla Extract: A splash of vanilla rounds out the chocolate flavor.
Baking Soda: Baking soda is the only leavener in this recipe, so don’t skip it.
Chocolate Chips: Mix most of the chocolate chips into the batter and save a few to press on top before baking for that bakery-style look. Use dairy-free chocolate chips if you want to keep these dairy-free.

A fork mashing a banana on a plate surrounded by whole bananas, cocoa powder, flaxseed, baking soda, syrup, and a jar of honey on a beige surface. — *Now, mash the ripe banana into a smooth paste.*

How to Make These Flourless Chocolate Zucchini Muffins

To make these muffins, preheat your oven to 375°F and line a muffin tin with 9 or 12 liners, depending on how large you’d like your muffins. Next, prep the zucchini. Grate the zucchini and press out as much moisture as possible with a paper towel, then set it aside.

Now, mash the ripe banana into a smooth paste. Mix the wet ingredients. Transfer the mashed banana to a large bowl and add the almond butter, egg, maple syrup, ground flax seed, cocoa powder, vanilla extract, and baking soda. Mix until smooth.

Fold in the pressed zucchini and most of the chocolate chips, reserving a small handful to top the muffins later. Divide the batter evenly between the muffin liners, then sprinkle the reserved chocolate chips on top.

Bake for 28 to 30 minutes if making 9 large muffins, or 25 to 28 minutes for 12 standard muffins, until a toothpick inserted into the center comes out clean. Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to finish cooling.

A hand pours chocolate chips into a bowl of chocolate batter. Surrounding the bowl are ingredients like a banana, cocoa powder, and honey on a kitchen countertop. — *Mix the wet ingredients. Transfer the mashed banana to a large bowl and add the almond butter, egg, maple syrup, ground flax seed, cocoa powder, vanilla extract, and baking soda. Mix until smooth.*

A muffin tin with 12 unbaked chocolate chip banana muffins in paper liners. Nearby are chocolate chips, a peeled banana, empty liners, a red bowl, and a checkered cloth. — *Mix the wet ingredients. Transfer the mashed banana to a large bowl and add the almond butter, egg, maple syrup, ground flax seed, cocoa powder, vanilla extract, and baking soda. Mix until smooth.*

Frequently Asked Questions

How do I store leftovers?

Store the muffins in an airtight container in the fridge for up to a week, or in the freezer for up to 3 months. To reheat from frozen, pop one in the microwave for 20 to 30 seconds.

Can I use a different nut butter?

Yes, any nut or seed butter you have on hand will work in place of almond butter. Peanut butter, cashew butter, and sunflower seed butter are all good options.

Do I need to peel the zucchini before grating it?

No, there’s no need to peel it. The skin softens completely once baked and adds a bit of extra fiber.

Can I substitute the banana?

I haven’t tested this recipe without banana since it plays a big role in binding the muffins together, so I’d recommend sticking with it here.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new!