Zucchini Chocolate Chip Muffins

Zucchini muffin topped with chocolate chips in a paper liner.

These easy zucchini chocolate chip muffins are made with fresh zucchini and an almond flour batter lightly spiced with cinnamon and nutmeg. Dark chocolate chips add a rich finish to this moist small-batch bake.

Course Dessert, Desserts

Cuisine American, International

Keyword baking powder, baking soda, batter, brown sugar, chocolate chip muffins, chocolate chip zucchini muffin, chocolate chips, chocolate zucchini, grate, grated zucchini, mini chocolate chips, moist, muffin, muffin recipe, muffin tin, shredded zucchini, zucchini, zucchini bread, zucchini chocolate chip muffins, zucchini muffin

Prep Time 10

Cook Time 30

Total Time 40

Servings Muffins

Calories 252kcal

Author Zuzana Paar

Equipment

Ingredients

½ Large Zucchini approximately 137g, grated and squeezed dry
¼ Cup Sugar-Free Dark Chocolate Chips for the batter
1 Tablespoon Sugar-Free Dark Chocolate Chips for topping

Dry Ingredients:

1 Cup Almond Flour
½ teaspoon Baking Powder
½ teaspoon Ground Cinnamon
⅛ teaspoon Ground Nutmeg

Wet Ingredients:

2 Tablespoons Refined Coconut Oil melted, 30ml
1 Tablespoon Almond Milk 15ml
1 Egg
¼ Cup Brown Sugar Sweetener

US Customary - Metric

Instructions

Preheat the oven to 350°Fahrenheit (180 °Celsius), line 6 muffin cups, grate the zucchini, and squeeze out excess moisture.
Combine the dry ingredients, then mix the wet ingredients with the zucchini.
Fold the wet mixture into the dry, add the chocolate chips, divide into 6 muffin cups, and top with more chips.
Bake for 28–30 minutes, then cool briefly in the tin before transferring to a rack.

Notes

Squeeze the grated zucchini a second time after the initial press. A second firm squeeze removes additional liquid that releases as the zucchini sits, and removing that extra moisture makes a visible difference to the final muffin texture.
The egg works best at room temperature rather than cold from the fridge. A cold egg takes longer to incorporate fully into the wet mixture and can leave small streaks in the batter that affect how evenly the muffins bake across all six.
Place the reserved chocolate chips on each muffin top deliberately rather than scattering them randomly across the whole tin. Two or three chips per muffin ensures every one gets visible chocolate on the surface rather than a few muffins getting most of the topping.
The cinnamon and nutmeg quantities in this recipe produce a mild spice note. If you prefer something more pronounced, increase the cinnamon to three-quarters of a teaspoon before mixing, and taste the combined dry ingredients before adding anything wet.

Nutrition