Grain-Free Chocolate Zucchini Muffins

The squash plants in my garden have yielded an incredible amount of fruit this year. I've been creative in utilizing this bounty: crafting dinner sides of sautéed zucchini with caramelized onions and oregano, preparing zucchini fritters, incorporating zucchini into turkey meatballs and burgers, concocting zucchini fried rice, sharing the surplus with my neighbors, and even baking zucchini muffins! While I've managed to gather most zucchinis when they're small and tender, inevitably there are a few that escape notice and grow larger below the garden foliage. This recipe is excellent for utilizing the oversized produce; just remember to remove any large seeds.

These muffins fall within the realm of indulgence due to the addition of maple syrup (yep, it's still added sugar), yet they maintain a notably lower sweetness level compared to numerous renditions of zucchini quick breads. The inclusion of almond butter also introduces some wholesome, polyunsaturated fats, imparting a hint of virtuousness to the muffins.

Chocolate zucchini muffins in the tin
Zucchini with the plant and blossoms

Grain-Free Chocolate Zucchini Muffins

Author: Erica Leazenby, MD (Inspired by Pamela Salzman)
Makes: 12 muffins
Time: 35 minutes

Ingredients:

  • Coconut oil for greasing the muffin pan

  • 1 cup creamy, unsweetened, unsalted almond butter, raw or roasted

  • 2 cups of shredded zucchini, about 1 medium zucchini (do not squeeze out excess liquid)

  • 1/3 cup pure maple syrup

  • ¼ cup cocoa powder

  • ¼ teaspoon fine ground sea salt

  • 1.5 teaspoon baking soda

  • 2 large eggs

  • 1 teaspoon pure vanilla extract

  • 1/2 cup dark or semi-sweet chocolate chips

Directions:

  1. Preheat your oven to 350 degrees (or 325 convection). Grease and/or line your muffins tins.

  2. In a large bowl combine all the ingredients.

  3. Divide the batter evenly into the prepared muffin pan and bake until just set and a toothpick comes out clean or with dry crumbs. Do not overbake. Standard size muffins will take about 20-25 minutes to bake.

  4. Allow to cool before serving.

Estimated nutritional value per muffin: Total Calories 221, Total Fat 17.5g, Carbs 19g, Fiber 2g, Protein 5g

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