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ooey gooey choc-zucchini muffins
Prep Time
15 mins
Cook Time
25 mins

servings: 12 + macros: 0V + 0P + 1C + 1F

  • 1 cup almond butter [unsweetened]
  • 1/3 cup honey OR monk fruit sweetener[Lakanto]
  • 1/3 cup cocoa powder [unsweetened]
  • 1/4 tsp sea salt
  • 1 tsp baking soda
  • 1 egg [whisked]
  • 1 tsp vanilla extract
  • 1-1/2 cups shredded zucchini [wrung out to "dry"]  about 2 small zucchini
  • 1/4-1/2 cup dark chocolate chips [plus more for topping, if desired]
  • flaky sea salt [to taste]
  1. Preheat oven to 350°F and line a 12-cup muffin tin with silicone OR parchment paper cups. Set aside.

  2. Then, add almond butter, honey OR monkfruit, cocoa powder, 1/4 tsp sea salt, baking soda, egg and vanilla extract to a large bowl. Stir to combine. 

  3. Next, fold in zucchini and chocolate chips with a spatula until fully incorporated.

  4. Pour batter evenly into each muffin cup, top with additional chocolate chips [if desired] and a pinch of flaky sea salt.

  5. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.

  6. Allow to cool slightly before enjoying!