Why You’ll Fall in Love with These Double Chocolate Zucchini Muffins

• Unrivaled Moisture and Rich Flavor (No Added Oil!): These muffins are incredibly moist and flavorful without a single drop of added oil. The secret lies in the creamy almond butter, which provides a rich, satisfying fat content, and the fresh zucchini, which naturally infuses each bite with abundant moisture. You won’t believe how tender and luxurious they are!
• Completely Gluten-Free and Grain-Free: For those with dietary restrictions or simply looking for healthier alternatives, these muffins are a dream come true. They are entirely gluten-free and grain-free, making them suitable for many special diets, including Passover. Enjoy a delicious baked good without any heavy, grain-based ingredients.
• Made with Simple, Wholesome Ingredients: Say goodbye to complicated recipes with obscure ingredients. Our muffins are crafted using straightforward, whole food ingredients that you can easily find and recognize. This commitment to simplicity ensures both incredible taste and nutritional integrity.
• Perfect for Zucchini Season (and Hidden Veggies!): If your garden is overflowing with zucchini, or if you’re always looking for clever ways to incorporate more vegetables into your family’s diet, this recipe is your answer. The zucchini adds essential moisture and a boost of nutrients, while its flavor is perfectly masked by the rich chocolate, making it ideal for even the pickiest eaters.
• Double the Chocolate, Double the Delight: For all chocolate lovers, this recipe truly delivers. We don’t just add chocolate; we double it! With cacao powder in the batter and generous chocolate chips throughout, every bite is a blissful explosion of rich, deep chocolate flavor. You’ll be signing up for seconds, stat!

Essential Ingredients and Smart Substitutions

• Zucchini: This superstar vegetable is not just for sneaking in nutrition! Zucchini is rich in fiber, vitamin C, and potassium, and it’s absolutely crucial for keeping these muffins wonderfully moist. When substituting, yellow summer squash can work, but be mindful that it tends to have more seeds; be sure to scoop those out before shredding. Smaller, thinner zucchinis generally have fewer seeds and a milder flavor, which is often preferred for baking.
• Almond Butter: For the best results, ensure your jar of almond butter is well-mixed and has a smooth, drippy consistency before measuring. This helps distribute the fat evenly and contributes to the overall moist texture of the muffins. If you’re not preparing these for Passover and don’t mind the flavor, peanut butter can be an excellent, cost-effective substitute, offering a similar richness.
• Banana: A ripe banana adds natural sweetness and vital moisture to the batter, reducing the need for additional sugars. If you don’t have a banana on hand or prefer a different flavor, ½ cup of unsweetened applesauce makes a great 1:1 substitute, providing similar moisture and a touch of fruit-based sweetness.
• Dates: Medjool dates are recommended for their soft, caramel-like texture and natural sweetness. Buying them with pits still in often ensures they stay moist longer. Always remove the pits before using! As a substitute, ⅓ cup of raisins can be used, offering a different but equally pleasant fruity sweetness and chewiness.
• Egg: The egg binds the ingredients together and adds structure to the muffins. For a vegan alternative, you can easily substitute with a flax egg or chia egg (see details below). This allows everyone to enjoy these delicious muffins, regardless of dietary preferences.
• Maple Syrup: This natural liquid sweetener provides a lovely depth of flavor. The recipe calls for just 2 tablespoons, which I find to be the perfect balance, ensuring the muffins are sweet but not overly so. If you prefer a less sweet muffin, you can certainly omit it entirely, relying on the banana and dates for natural sweetness.
• Instant Coffee: Don’t worry, these muffins won’t taste like coffee! Instant coffee is a magical ingredient that significantly deepens and enhances the chocolate flavor, making it richer and more pronounced. If you prefer to skip the coffee, a teaspoon of Dutch process cocoa powder can also boost the chocolate flavor profile.
• Cacao Powder: I opt for raw cacao powder not just for its intense chocolate flavor but also for its superior nutritional benefits, including a high concentration of antioxidants. While unsweetened cocoa powder will also work, raw cacao provides an extra health boost and a slightly more robust, less processed flavor.
• Chocolate Chips: This is where the “double chocolate” truly shines! I love using dark chocolate, large chips for this recipe. Why? Because when it comes to chocolate in muffins, more is always more, and large chips create those irresistible pockets of melted chocolate that make these muffins extra special and utterly decadent. Feel free to use your favorite type of chocolate chips.

Making These Muffins Vegan: Easy Plant-Based Options

If you’re aiming to make these delicious chocolate zucchini muffins completely vegan, it’s incredibly simple! The primary adjustment involves replacing the chicken egg with a plant-based alternative.

• You can absolutely use a flax egg or chia egg in place of the regular egg in this easy muffin recipe. This substitution works perfectly to bind the ingredients and create a moist, fluffy texture without any animal products. However, do note that for Passover, a flax or chia egg might not be considered Kosher, so plan accordingly.
• To make your flax or chia egg, simply grind chia seeds or flax seeds finely in your spice grinder or coffee grinder until they reach a powdery consistency. This is crucial for proper gelling.
• For each “vegan egg,” I recommend using 1 tablespoon of ground seeds mixed with just under 3 tablespoons of water. Stir it well and let the mixture sit for about 5 minutes. During this time, it will thicken and form a gel-like consistency, ready to be added to your muffin batter as a direct replacement for one regular egg.
• Alternatively, if you’re open to a different (though still delicious!) vegan zucchini muffin experience, you could also try my dedicated vegan zucchini muffins with chocolate chips. While they might be “single” chocolate and not “double,” they are absolutely fantastic and always a crowd-pleaser!

The next step is to prepare your zucchini. Use the shredding disc of your food processor for quick and consistent shreds, or use the side of a box grater. You’ll need approximately 1 ½ cups of shredded zucchini, which typically comes from 2 small to medium-sized zucchinis or one large one. Once shredded, transfer the zucchini to a large mixing bowl and set it aside. There’s no need to wash the processor bowl in between steps!

Now, switch your food processor to the “S” blade. Add the creamy almond butter, ripe banana, pitted Medjool dates, maple syrup, egg, cacao powder, instant coffee, and sea salt to the processor bowl. These ingredients form the moist and flavorful base of your muffins.

Blend all the ingredients until they are thoroughly combined and smooth. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is incorporated. Blend again if necessary. If you don’t have a food processor, a high-speed blender can also achieve this consistency, or you can mash the banana and dates very well by hand, then vigorously whisk everything together.

Pour the chocolate muffin batter from the food processor into the large mixing bowl with the shredded zucchini. Now, it’s time for the second chocolate element – add in your generous ½ cup of dark chocolate chips.

Gently fold the ingredients together using a spatula or spoon. Continue to mix, making sure to scrape the bottom and sides of the bowl to pull up any bits of zucchini that might be sticking. Mix until everything is just well incorporated – overmixing can lead to tough muffins, so be gentle.

Using a cookie scoop or a ½ cup dry measuring cup, evenly distribute the batter into your prepared muffin tins. If you prefer larger muffins, aim to fill 9 cups generously. For medium-sized muffins, you can fill all 12 cups. For an extra touch of visual appeal and even more chocolatey goodness, sprinkle a few additional decorative chocolate chips onto the tops of the muffins before baking.

Once baked, allow the muffins to cool slightly in the muffin pan for about 5-10 minutes. This helps them firm up and prevents them from falling apart. When they’re cool enough to handle, carefully transfer them to a wire rack to cool completely. Once the muffins are entirely cooled to room temperature, transfer them to an airtight container to maintain their freshness and moisture. They will stay fresh in the refrigerator for up to 5 days.

Debra’s Pro Tips for Muffin Perfection

• Embrace the Gooey Melted Chips on Top: Don’t forget to sprinkle a few extra chocolate chips on top of each muffin before baking! These will melt into luscious, gooey puddles during baking, creating those irresistible pockets of warm chocolate that make each bite even more special. You’re extra, so your muffins should be too!
• Simplify Cleanup with Unbleached Parchment Liners: For the easiest possible cleanup and a professional look, always opt for unbleached parchment muffin liners. They prevent sticking better than traditional paper liners and are more environmentally friendly.
• A Pinch of Flakey Sea Salt for Flavor Depth: For an elevated flavor experience, try sprinkling a tiny pinch of flakey sea salt over the tops of your muffins right before they go into the oven. The salt beautifully complements and enhances the rich chocolate flavor, adding a gourmet touch that’s super yummy!
• Achieve Fluffier Muffins: If you desire a slightly fluffier texture, take an extra moment to whisk the egg vigorously before adding it to the other wet ingredients. This incorporates more air, resulting in a lighter crumb in your finished muffins.
• Kid-Friendly & Nutritious: These muffins are so delicious, your kids won’t even realize they’re eating vegetables! Serve them for breakfast or as an after-school treat and score some major points for sneaking in healthy zucchini while still delivering on taste. It’s a win-win for parents and kids alike.
• Choose Your Zucchini Wisely: The size and type of zucchini can impact your muffins. Smaller, thinner zucchinis tend to have fewer and smaller seeds, which means less watery pulp and a more consistent texture in your baked goods. They also often have a milder flavor, blending seamlessly into the chocolate profile.

Explore More Delicious Zucchini Recipes

If you love cooking with zucchini as much as we do, you’re in luck! This versatile vegetable shines in so many dishes beyond muffins. Discover more ways to enjoy the abundant flavors and nutritional benefits of zucchini with these fantastic recipes:

Double Chocolate Zucchini Muffins

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