Flourless Chocolate Zucchini Muffins

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.

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Flourless Chocolate Zucchini Muffins

These Flourless Chocolate Zucchini Muffins are moist, chocolatey, and secretly packed with zucchini. One bowl, no mixer needed, and ready in under 40 minutes.

Course Breakfast, Dessert, Snack

Diet Gluten Free, Vegetarian

Keyword gluten-free, Grain Free

Prep Time 10

Cook Time 30

Total Time 40

Servings Muffins

Calories 169kcal

Author Nicole Modic

Equipment

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

Instructions

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.

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