Let’s be real: Most recipes you find here on the blog took quite a few tries. I often start with an idea, it doesn’t quite work out, then I keep testing it until I get it right.
This recipe is different. I had extra zucchini in our fridge and thought “Oo, some zucchini bread sounds good.” Then, “Oo, make that zucchini muffins.” Then, “Oo, make that chocolate zucchini muffins.” I referenced some recipes, I wrote down my ingredients, I whipped them up, I popped them in the oven, and they came out perfection. True perfection. So much so that Casmir ate 6 in the first few hours saying:
“This is one of the best recipes you’ve ever made.”
Win.
They’re loaded with protein and healthy fats. They’re high in fiber and low in natural sugars. They’re so rich and delicious, but also satisfying and will keep you full.
Casmir’s loved them with his cup of coffee in the morning – no guilt needed having these for breakfast.
Let’s talk about baking with zucchini:
The secret is in getting it dry. Real dry. I’ve baked with zucchini too many times and not gotten it dry enough. After you grate it, make sure you squeeze it until it’s dry. Then squeeze it one more time for good measure.
Ok, now you’re ready. Let’s get to it:
Ingredients
Wet Ingredients
- 3 eggs
- 1 tbsp avocado oil
- 1 tsp vanilla extract
- 1/2 cup maple syrup
- 1 cup zucchini grated and dry
Dry Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 1/2 cup cacao powder
- 1/2 tsp himalayan pink salt
- 1/2 tsp baking soda
Add-In
- 1/3 cup dairy-free chocolate chunks
Instructions
- Preheat the oven to 350. Spray silicone muffin tray with coconut oil OR place muffin liners inside the tray.
- Prep your zucchini by grating it with a grater into a bowl. Then, take paper towels or cheesecloths and squeeze all the water out. Keep squeezing until you get it as dry as you can. You should end with about 1 cup of packed, dry, grated zucchini. (If you have a food scale, it should be around 166 grams.)
- In a mixing bowl, combine all the dry ingredients together, stirring to avoid clumps.
- Whisk the eggs, maple syrup, avocado oil and vanilla extract in a separate bowl. Add in the zucchini and mix until well combined, making sure to break up clumps.
- Add the dry mixture to the wet and stir until well-combined. Add about half of the chocolate chunks to the batter, and save the other half to place on top of the muffins.
- Pour batter into the muffin tray, evenly into each muffin. Top with the extra chocolate chunks. Bake on the center rack of the oven 18 to 22 minutes, or until muffins are cooked through.
- Remove from oven. Allow muffins to cool at least 30 minutes before peeling and eating.
- Store in airtight glass container in fridge.
If you like this recipe, try these ones as well: Paleo Chunky Granola | The “Better Than Pie” Paleo Apple Crisp | The Best Paleo and Vegan Cookies. Ever. | Paleo Chocolate Mug Cake
PIN IT FOR LATER
Mollie, you’ve done it again! These are so insanely delicious! My husband and kids ate the whole batch in a day!!
Sarah, thank you! I’m so glad to hear that! No better compliment than a raving review from the whole fam 🙂 Enjoy!
Could I replace the avocado oil with something different? I am allergic to avocados!
Maybe coconut?
Hi Kaylee, great question! I haven’t tried any substitutions but I would think a liquid coconut oil should work great. If you try it, let me know how it goes!