I couldn’t go through an entire zucchini season without at least one zucchini recipe, and while I enjoy zucchini in savory dishes, it’s much more fun to hide it in sweets. Healthy Chocolate Zucchini Muffins are rich, moist and naturally sweetened with maple syrup. If you think you don’t like zucchini that’s just because you haven’t yet tried these Healthy Chocolate Zucchini Muffins.

 

 

The first question that had to be answered with this recipe is this: Is it a muffin or a cupcake? So, I had to do some research to find out what exactly qualifies as a muffin versus cupcake.

 

According to stackexchange.com, a network of question and answer websites that’ll help you resolve all of your dinner table disputes, there are guidelines to help distinguish cupcakes from muffins:

  • Cupcakes are sweeter than muffins. This is entirely subjective, but I think these are sweet, so that must make them cupcakes.
  • Muffins are not frosted, cupcakes are frosted. That would mean these are muffins. Although a chocolate chip and coconut cream frosting would be ahh-mazing on them.
  • The top of cupcakes is the same size as the base. They don‘t overflow. My muffins rarely overflow because I don’t overload the muffin cups, so I can’t even get behind that argument.
  • Cupcakes are not crispy or crunchy in top. These are not crispy or crunchy, so maybe they’re cupcakes.
  • Muffins have texture on top. These have texture on top, so…they’re muffins.

 

 

When you get technical, cupcakes are tiny cakes, which are made by creaming butter and sugar together before adding eggs, then dry ingredients are added. In this recipe the wet ingredients are not “creamed” together before adding the dry ingredients. This recipe actually applies the “muffin method”, which I didn’t know was a thing before researching this. In the muffin method all wet ingredients are mixed together at once in one bowl and the dry ingredients in another. The two are then folded together with just enough mixing to.combine. This settles the argument once and for all; these are Healthy Chocolate Zucchini Muffins. My love says “Call them whatever you want. They’re freakin’ delicious!!!”

 

Health benefits of zucchini

In addition to adding moisture to these muffins, zucchini adds healthy nutrients too:

 

Fun fact about zucchini

Fun fact for those who love to see how large their zucchini can grow: According to the Guinness World Records, the longest zucchini ever was recorded here in Canada in 2014, at 2.52 meters (8’ 3.3”).

You don’t need a gigantic zucchini for this recipe, but you might want to grate extra to freeze for later, because you’ll want to make Healthy Chocolate Zucchini Muffins again and again.

 

 

If you’ve make these Healthy Chocolate Zucchini Muffins or any of the recipes on Lori Moore Holistic Health, I’d love to hear how the recipe turned out for you in the comments below! You can also follow me on Facebook and Instagram.

For additional recipes to satisfy your chocolate craving, also check out Gluten Free Vegan Chocolate Chip Cookies, Chocolate Socca with Vegan Caramel Spread, Chocolate Almond Pulp Bars, or Double Chocolate Quinoa Cookies.

Healthy Chocolate Zucchini Muffins

Healthy Chocolate Zucchini Muffins are rich, moist and naturally sweetened with maple syrup. If you think you don’t like zucchini that’s just because you haven’t yet tried these muffins.
Prep Time 10 mins
Cook Time 22 mins
Total Time 32 mins
Course Breakfast, Dessert, Snack

Ingredients
  

  • 2 tbsp ground flax
  • 6 tbsp warm water
  • 1 ½ cups almond flour
  • cup arrowroot flour
  • ½ cup cacao powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 1 ½ cup shredded zucchini
  • ¾ cup almond butter
  • ½ cup maple syrup
  • 1 tsp vanilla
  • ½ cup chocolate chips optional

Instructions
 

  • Preheat oven to 350°.
  • Combine flax and warm water and set aside for 5 minutes to thicken.
  • Combine almond flour, arrowroot flour, baking soda and salt. Sift cacao and add to dry ingredients. Whisk dry ingredients to incorporate cacao.
  • Shred zucchini and strain excess water. This can be done using cheesecloth or a strainer and the back of a wooden spoon.
  • In a second bowl, combine zucchini, almond butter, maple syrup and vanilla.
  • Gently fold dry ingredients into wet ingredients. Do not over mix.
  • Line muffin tin with paper liners.
  • Using an ice cream scoop or a 1/3 cup measure, add batter to paper-lined muffin tin cups.
  • Bake in center rack of oven for 22-25 minutes, until toothpick or cake tester inserted comes out clean.
  • Remove from oven and let cool for 5 minutes. Remove from muffin tin and place on a wire rack to cool.
  • Makes 15 muffins.

Notes

1/2 cup chocolate chips and/or walnuts can be added. 
Keyword dairy free, egg free, gluten free, grain free, paleo, plant based, refined sugar free, vegan