Chocolate zucchini muffins might be one of my favorite muffin flavors! This recipe is basically a healthy brownie and, yes you heard me right, avocado and zucchini are the stars of the show! These muffins make the perfect healthy snack or breakfast option. I know everyone needs some kinds of chocolate everyday, and if you are like me I want it first thing in the morning. The avocado adds the fudgiest texture to the muffins, and not to mention it contains tons of healthy nutrients. I used avocado in replace of eggs, and it worked out great. The zucchini adds even more nutrients, and I swear you cannot taste it at all! I love how the zucchini keeps the muffins moist while they bake. In addition to the avocado and zucchini brining in the healthy vibes, these muffins are also vegan and gluten free. I used almond flour instead of regular flour to keep the gluten out and lower in carbs.
These muffins are perfect to make ahead of time and store in the fridge or freezer. If you store them in the freezer all you have to do is set them on the counter and defrost them! You can also wrap them up individually so you can grab it on your way out the door! Even picky kids will love this recipe, and it’s a bonus because they are getting their veggies in!
Key ingredients for these muffins:
- Almond flour
- I used almond flour to keep these muffins gluten free and lower in carbs! It helps the muffins have a denser fudgy texture.
- Cocoa powder
- I totally recommend Dutch processed cocoa powder for any baked chocolate goodie. It adds a richer chocolate flavor as well as a deeper color.
- Avocado
- I know this is not a traditional ingredient for muffins or any baked goods, but it adds the creamiest fudgy texture. I think this ingredient makes these muffins almost identical to brownies!
- Olive oil
- I used olive oil in the recipe, however coconut oil or avocado oil will work well too.
- Zucchini
- I definitely suggest shredding the zucchini into really fine strands so they are less noticeable in the muffins. It is super important to squeeze out the water in the zucchini or else the muffins will become mushy.
- Vegan chocolate chips
- I love using Lily’s vegan dark chocolate chips or Enjoy Life’s chocolate chips!
Chocolate Avocado Zucchini Muffins
Ingredients
- 1 cup almond flour
- ⅓ cup cocoa powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 avocado
- ¼ cup maple syrup or blue agave nectar
- 2 tbsp olive oil
- ¼ tsp apple cider vinegar
- 1 tsp vanilla extract
- ½ cup finely shredded zucchini make sure water has been squeezed out
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 350F and line muffin time with muffin liners or some cooking spray.
- In a large mixing bowl whisk together your almond flour, cocoa powder, baking soda, and salt.
- In a separate bowl, scoop in your avocado and mash it up with a fork until there are no lumps remaining. Then mix in your agave nectar, vanilla, and olive oil.
- Add the dry ingredients to the wet ingredients and mix together.
- Fold in the zucchini, and chocolate chips.
- Using a cookie scoop, scoop the batter into the muffin tin until 3/4 full. Top the muffins with additional chocolate chips.
- Bake the muffins at 350F for 22-25 minutes.
- Let the muffins cool then enjoy!
