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.
Zucchini alternatives
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
Nutrition Information for
Double Chocolate Zucchini Muffins
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