Print
Ingredients
Scale
- 1 + ¼ cup blanched almond flour
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 large egg, lightly whisked
- ⅓ cup maple syrup
- ¼ cup unsweetened applesauce
- ¼ cup creamy almond butter
- ¼ cup non-dairy milk (almond or coconut milk)
- 1 tablespoon olive oil or coconut oil
- 1 teaspoon vanilla extract
- 1 cup shredded zucchini (water squeezed out)
- ⅔ cup chocolate chips (plus more for topping)
Instructions
- Preheat the oven to 400°F (200°C) and line a muffin pan.
- Shred the zucchini and remove excess water.
- Mix almond flour, cocoa powder, baking soda, and salt in a bowl.
- In another bowl, combine egg, maple syrup, applesauce, almond butter, non-dairy milk, olive oil, and vanilla extract.
- Pour wet ingredients into dry ingredients and mix, then fold in zucchini and chocolate chips.
- Spoon batter into muffin pan and bake for 22-25 minutes.
- Cool in the pan and enjoy warm or at room temperature.
Notes
Ensure zucchini is well-drained to maintain muffin texture.
Use room temperature ingredients for better mixing.
Adjust sweetness by varying the amount of maple syrup.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 130
- Sugar: 5
- Sodium: 150
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 2
- Protein: 3
- Cholesterol: 25