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Chocolate Zucchini Muffin Tops

5 from 23 reader reviews
Prep Time 15 minutes
Cook Time 24 minutes
Total Time 39 minutes
Servings 8
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Ingredients

  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 ¼ cups almond flour
  • ¼ cup cocoa powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon teaspoon baking soda
  • ⅓ cup maple syrup
  • 3 tablespoons smooth almond butter
  • 1 tablespoon melted coconut oil
  • ½ teaspoon vanilla extract
  • 1 cup shredded zucchini, thoroughly squeezed in a kitchen towel to get the excess moisture out
  • ½ cup dairy-free chocolate chips

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In a small bowl, combine the ground flax and water. Give it a little stir and then set aside for 5 minutes to gel.
  • In a large bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. Whisk together until evenly mixed.
  • In a medium bowl, combine the maple syrup, almond butter, coconut oil, vanilla, and the flax gel mixture. Whisk this mixture together until evenly combined.
  • Add the maple syrup mixture to the almond flour mixture. Add the shredded + wrung out zucchini and chocolate chips to the bowl as well. Using a spatula, Fold everything together until evenly combined. The batter will be very thick!
  • Using a ¼ cup measure, scoop out even portions of the batter and transfer to the prepared baking sheet with a spatula, a spoon, or your finger. Give each pile of batter about 2 inches of space.
  • Once you’ve portioned out all of the batter, moisten your finger with some water and smooth each portion out so that you have some nice, even mounds.
  • Bake the double chocolate zucchini muffin tops for 24 minutes, rotating the baking sheet at the halfway point. The finished muffin tops will be dry to the touch on top.
  • Let the muffin tops cool completely before enjoying. Leftover muffin tops store well in a tin or other container that isn’t 100% airtight. Loosely wrapping in Beeswrap or tin foil is also great. These babies are soft!

Recipe Notes

  • You could use any well-stirred nut/seed butter in place of the almond.
  • Similar to above, if you can’t tolerate almonds, you can swap in finely ground sunflower seed meal for the almond flour. Any nut or seed-based flour will work here.
  • Really, really squeeze the moisture out of that zucchini :)
  • I know what some of you are wondering: do I really need the 1 tablespoon of oil? Well, I tested versions with and without, and personally preferred the texture of the exterior with the oil in place.
These vegan chocolate zucchini muffin tops are tender, moist, naturally sweetened with maple syrup, and grain-free! Made with 10 ingredients, including almond flour, cocoa powder, almond butter, and shredded zucchini, you might be surprised at how decadent these are.