Fudgy Double Chocolate Zucchini Muffins Recipe

Why you’ll love these muffins

• Moist and delicious: No added oil — almond butter and zucchini keep them tender and rich.
• Gluten-free and grain-free: A good option for those avoiding wheat; also suitable for Passover when ingredients comply.
• Simple, wholesome ingredients: Minimal processing and easy pantry staples.
• Great for zucchini season: A tasty way to use an abundance of summer squash.
• Extra chocolate: Cocoa plus chocolate chips make these truly decadent.

Ingredients and Substitutions

• Zucchini: Adds moisture and fiber. Use yellow summer squash as a substitute, but remove the seeds if they are large.
• Almond butter: Use a smooth, pourable almond butter. Peanut butter can replace it if Passover/kosher restrictions are not a concern.
• Banana: Adds natural sweetness and moisture. Replace with ½ cup unsweetened applesauce if you prefer.
• Dates: Medjool dates give great texture and sweetness. Use raisins (about ⅓ cup) if you don’t have dates.
• Egg: Can be swapped for a flax or chia egg to make the recipe vegan (see vegan section below).
• Maple syrup: Optional — 2 tablespoons keeps the muffins mildly sweet. Omit for a less sweet result.
• Instant coffee: Enhances chocolate depth; you can omit it or use Dutch-process cocoa for a richer chocolate flavor.
• Cacao/cocoa powder: Raw cacao provides antioxidants; regular unsweetened cocoa powder works too.
• Dark chocolate chips: Use large chips or chunks for pockets of melty chocolate.

For Vegan Chocolate Zucchini Muffins

• To make these muffins vegan, replace the egg with a flax or chia “egg”: combine 1 tablespoon ground flaxseed or ground chia seed with 2–3 tablespoons water, stir, and let sit for about 5 minutes until gelatinous.
• If you don’t have a grinder, whole flax or chia seeds can be used; they’ll work but may alter texture slightly.
• Use dairy-free chocolate chips to keep the recipe fully vegan.

Shred the zucchini using the shredding disc of a food processor or the side of a box grater. You’ll need about 1½ cups shredded zucchini (about 2 small-medium zucchini or one large). Transfer the shredded zucchini to a large mixing bowl.

In a food processor or blender, combine almond butter, ripe banana, pitted dates, maple syrup, egg (or egg substitute), cacao or cocoa powder, instant coffee, and sea salt. Blend until smooth, scraping down the sides as needed.

If you don’t have a food processor, a blender or a sturdy whisk and some elbow grease will work. The goal is a sticky, cohesive chocolate batter.

Fold the batter into the bowl with the shredded zucchini, then stir in the dark chocolate chips by hand.

Mix thoroughly, making sure any zucchini from the bottom of the bowl is incorporated, and the chocolate chips are evenly distributed.

Scoop the batter into prepared muffin cups—use a ½ cup measure for large muffins (makes 9) or divide evenly for 12 medium muffins. Sprinkle a few extra chocolate chips on top if you like.

Bake at 375°F for about 20 minutes, until a toothpick inserted near the center comes out with moist crumbs but not raw batter. Allow the muffins to cool slightly in the pan, then transfer to a wire rack to cool completely. Store in an airtight container in the refrigerator for up to 5 days.

Debra’s Pro Tips

• Use unbleached parchment liners for easy cleanup and a pretty presentation.
• For gooey tops, add a few extra chocolate chips to each muffin right before baking.
• Sprinkle a pinch of flaky sea salt on the warm muffins to accentuate the chocolate flavor.
• Whisk the egg well before adding it for a slightly lighter texture.
• Choose smaller, thinner zucchini for a milder flavor and fewer seeds.

More Zucchini Recipes

Double Chocolate Zucchini Muffins

Equipment

• Muffin pan
• Food processor or blender
• Cookie scoop or measuring cup
• Unbleached muffin liners (optional)

Ingredients

• 2 medium zucchini (1½ cups shredded)
• ¾ cup creamy almond butter
• 1 small ripe banana
• 4 medjool dates, pitted
• 2 tablespoons maple syrup
• 1 large egg (or flax/chia egg)
• ¼ cup cacao or unsweetened cocoa powder
• 1 teaspoon instant coffee (optional)
• ¼ teaspoon sea salt
• ½ cup dark chocolate chips

Instructions

1. Preheat the oven to 375°F. Lightly spray a muffin tin or line with parchment liners.
2. Shred the zucchini and place it in a large bowl.
3. In a food processor or blender, combine almond butter, banana, dates, maple syrup, egg (or substitute), cacao powder, instant coffee and salt. Blend until smooth and sticky.
4. Stir the chocolate batter into the shredded zucchini. Fold in the chocolate chips by hand so they are evenly distributed.
5. Spoon the batter into the prepared muffin tins. Top with extra chocolate chips if desired.
6. Bake for about 20 minutes, until a toothpick inserted into the center comes out with moist crumbs but no raw batter. Cool in the pan briefly, then transfer to a wire rack to cool completely.
7. Store in an airtight container in the refrigerator for up to 5 days.

Notes

This recipe makes 9–10 large muffins or about 12 smaller muffins. For fluffier muffins, whisk the egg before adding it to the other ingredients.

Nutrition