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Healthy Chocolate Zucchini Muffin Recipes

15 May

How to make delicious healthy chocolate zucchini muffins.  This is a flourless gluten free zucchini muffins recipe and is a delicious way to use up extra zucchini.  It's made with sunflower seed butter and banana, so there's no white flour and no refined sugar.


When I was a kid, my grandmother made zucchini bread every summer.  She would make extra and freeze it, and we would have it all year.  


I'm not exaggerating when I say that she made the best ever zucchini bread recipe.  Hers was a little different with cinnamon and vanilla, and it is amazing.





I do make her recipe, but I also make my own healthy chocolate zucchini muffins.  These are flourless zucchini muffins made with a nut butter and banana instead of four. 


They are naturally sweetened and don't have refined sugar.  They also freeze well, so you can enjoy this healthy chocolate zucchini muffin recipe through the fall.


Healthy Chocolate Zucchini Muffin Recipe


This is a quick and easy blender flourless zucchini muffins recipe.  It just takes a few minutes to make.   This gluten free zucchini muffins recipe is perfect for dessert, a light snack, or even breakfast.  


My husband tends to get a little crazy with the zucchini plants.  I mean one can only eat so much zucchini!



If he had his way, one of those garden plots would be half full of zucchini.


For more healthy recipes, check out these posts:



Should I Peel Zucchini for Muffins?


No, you don't need to peel zucchini to make these flourless zucchini muffins.  The peel has a lot of vitamins and minerals, and you want to eat that to more nutrition.


The peel of larger zucchini can get tough and taste bitter.  If your zucchini is overgrown, then you may way to peel it.


Is Overgrown Zucchini Still Good?


Zucchini can grow quickly!  One day, nothing is ripe.  The next day, there's a foot long zucchini sitting there.


You can still use an overgrown zucchini.  In fact, they are great for making flourless zucchini muffins.  However, they will need to be prepped.


The peel can get bitter and tough.  If it's tough, then you may want to peel the zucchini.  I also cut it in half lengthwise and scoop out the seeds.  


The seeds are edible, but they won't taste that great in these gluten free zucchini muffins.





Zucchini Health Benefits


Zucchini has several benefits for your body.  It's high in a few kinds of antioxidants that support your eyes, skin, and heart.  These antioxidants can also offer some protections against certain types of cancer.


Zucchini is high in water.  It also has soluble and insoluble fiber.  The fiber and water support your digestive health.  


The fiber in zucchini can also help stabilize blood sugar levels and prevent spikes in blood sugar.


Zucchini has natural pectin in it.  This can help reduce cholesterol levels, both total cholesterol levels and LDL levels.


Zucchini is a good source of Vitamin C and beta-carotene for eye health.


What is the Best Way to Shred Zucchini?


Wash the zucchini and dry it with a towel.  Then cut off the ends of the zucchini.  


Cut it in half lengthwise and scoop out the seeds.  Then shred the zucchini with a food processor or cheese grater.  





How Many Cups Does 1 Medium Zucchini Make?


A medium sized zucchini is yields about 2/3 cup tamped down shredded zucchini.  Therefore, you will need 3 medium sized zucchini to make this healthy chocolate zucchini muffin recipe.


How to Store Gluten Free Zucchini Muffins


You can store these healthy chocolate zucchini muffins in an airtight container on the counter for three days.  


You can also freeze them for three months.  Store them in a freezer bag for best results.  I like these reusable freezer bags for muffins and other nonmessy items.


Flourless Zucchini Muffins Ingredients


Nut Butter


I used sunflower seed butter to make my flourless zucchini muffins.  Sunflower seed butter is made from toasted sunflower seeds.  It's then processed in a food processor until it turns into a butter.


You can use a natural peanut butter or any spreadable nut butter to make this gluten free zucchini muffins recipe. 





Sweetener


I didn't want to use refined sugar for my healthy chocolate zucchini muffin recipe.  You can use raw honey or maple syrup.


Personally, I like raw honey.  Maple syrup gives it a maple flavor.  That's perfect for my flourless pumpkin bread, but I don't like it as much in these healthy chocolate zucchini muffins.


Chocolate


I normally use regular chocolate chips.  They do have refined sugar in them, so be mindful of that.  


You can also use carob chips to make this healthy chocolate zucchini muffin recipe.  Carob chips are sweet and not bitter.


Gluten Free Zucchini Muffins Recipe Ingredients


To make a healthy chocolate zucchini muffin recipe, you will need:




Healthy Chocolate Zucchini Muffins Directions


Step #1


Preheat oven to 375 degrees Fahrenheit.  Grease or line a mini-muffin tin.


Step #2


Add all of the ingredients except the zucchini and chocolate chips to high-speed blender  Blend until well combined and the batter is smooth.


I use a Ninja blender on 2 speed for 5 seconds.


Step #3


Add the shredded zucchini and chocolate chips to blender and whirl for 3 to 5 seconds.





Step #4


Pour into prepared muffin cups and fill each cup almost to the top.  The chocolate chips tend to sink, so stir often to bring them back to the top.





Step #5


Bake for 15 minutes, or until tops of muffins are set and a toothpick comes out clean.


Step #6


Remove from oven and let cool in the pan for 5 to 10 minutes before removing.


I hope your family loves this healthy chocolate zucchini muffin recipe as much as we do!


Healthy Chocolate Zucchini Muffins Recipe

Healthy Chocolate Zucchini Muffins Recipe

Yield
24
Author
Cari @ Koti Beth
Prep time
15 Min
Cook time
15 Min
Total time
30 Min
This flourless zucchini muffin recipe is easy to make in a blender. It uses sunflower seed butter and a banana instead of flour.

Ingredients

  • ¼ cup sunflower seed butter*
  • 1 ripe medium to large size banana
  • 1 large egg
  • ¼ cup honey or maple syrup
  • ¼ cup cocoa powder
  • 2 Tablespoons coconut oil, melted
  • 2 teaspoon cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 ½ cups shredded zucchini, well-drained
  • ¼ cup chocolate chips

Instructions

  1. Preheat oven to 375 degrees and grease or line a mini-muffin tin.
  2. Add all ingredients to high-speed blender except the zucchini and chocolate chips. Blend until well combined. Batter will be smooth. (I use a Blendtec blender, on 2 speed for 5 seconds).
  3. Add shredded zucchini and chocolate chips to blender and whirl for 3 to 5 seconds.
  4. Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.
  5. Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean.
  6. Remove from oven and let cool in the pan for 5 to 10 minutes before removing.

Nutrition Facts

Calories

61.95

Fat (grams)

3.49

Sat. Fat (grams)

1.46

Carbs (grams)

7.44

Fiber (grams)

0.81

Net carbs

6.63

Sugar (grams)

5.54

Protein (grams)

1.19

Sodium (milligrams)

153.27

Cholesterol (grams)

7.75
zucchini, chocolate, gluten free, healthy, no sugar
dessert
American
Created using The Recipes Generator

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Cari Dunn
Cari Dunn

Cari lives on a small farm in Ohio with her husband, three kids, two dogs, two cats, five goats, and several chickens. She loves Gilmore Girls, glitter, coffee, and her kids. But not in that order.

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