Can you keep a secret?
These double chocolate zucchini muffins are actually good for you:
vegetarian, grain free and can be dairy free.
You can even use egg substitute and make vegan double chocolate zucchini muffins.
This recipe is adapted from Pamela Salzman’s Grain Free Chocolate Zucchini Cake from her first cookbook, Kitchen Matters.
Focused on healthy eating, Salzman says this is the most popular dessert that she has ever taught in a class.
Kids of all ages will love this grain-free cake.
Almond butter replaces butter while cocoa stands in for flour.
Dark chocolate (or semi-sweet) morsels double the chocolate power of these satisfying (but not overly sweet) little “cakes”.
For portion control, I like to make muffins, but you can just as easily bake it as an 8 or 9-inch square cake.
Pantry staples you can play with:
- any kind of almond or nut butter
- Maple syrup or honey or agave
- regular or dutch process unsweetened cocoa,
- regular or decaf coffee powder,
- eggs or egg substitute
- your favorite chocolate chips (can be dairy free or kosher)
- walnuts or pecans
Quick to assemble and bake
This is the perfect recipe to make with kids or if you are new to baking.
Use your electric mixer OR mix by hand!
Make double chocolate zucchini muffins from start to finish in about an hour.
Although you can’t taste the zucchini, it makes these muffins ridiculously moist and thick.
However, if you don’t have or like zucchini, I suspect
grated carrots or applesauce
would also work.
If you do try a zucchini alternative, let me know!
Ready for a double chocolate sensation? Grab some zucchini and
Dig in to Double Chocolate Zucchini Muffins.
A chocolate dessert you can actually feel good about!
More muffin & cupcake recipes:
- The Very Best Blueberry Muffins
- Lemony Blueberry Cupcakes
- Jiffy Blueberry Cornbread
- Cinnamon Apple Zucchini Muffins
- Struesel Suprise Muffins
- Chocolate and Honey Cupcakes
Can you keep a secret? These double chocolate zucchini muffins are actually good for you. Vegetarian, grain free and can be dairy free.
- muffin tin and liners
- 2 eggs, separated (may use 2 chia or flax eggs instead)
- 1 cup creamy, unsweetened almond butter (if using salted variety, skip the salt)
- 1/3 cup maple syrup or honey
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon sea salt
- 1 teaspoon instant coffee powder (optional)
- 1 teaspoon vanilla
- 1 teaspoon baking soda (make sure it’s fresh)
- 2 small zucchini ( 1 1/2 cups shredded)
- 1 cup dark or semi sweet chocolate chips (can be dairy free)
- 1/2 cup pecans or walnuts, chopped (optional)
Preheat oven to 350 F and fill 12 muffin cups with paper liners.
In two small bowls, separate egg yolks from whites. For this recipe, you will only need 1 yolk but both egg whites. Save other yolk for another meal. Whisk egg whites until very thick and frothy, then set aside.
In a large bowl, use a rubber spatula or electric mixer to combine: 1 egg yolk, almond butter, maple syrup, cocoa powder, salt (if using), coffee powder, vanilla and baking soda. Stir until smooth and set aside.
In another bowl, combine: grated zucchini, chocolate chips and nuts, if using.
Stir zucchini mixture into almond butter mixture. It will be very thick. Then, gently fold egg whites into batter until thoroughly combined. (Be gentle so you don’t deflate egg whites, which will give these flourless muffins a “lift”.)
Use an ice cream scoop or 1/4 cup to load mixture into 12 muffin cups.
Bake 20 – 25 minutes, until a toothpick inserted in the center comes out almost clean. (Start checking for doneness after 18 minutes, so you don’t over bake!)
Cool before serving. Delicious hot, cold or room temperature. Muffins freeze well, if they last that long!