Chocolate Zucchini Muffin Tops

Chocolate Zucchini Muffin Tops

These vegan chocolate zucchini muffin tops hurt, damp, naturally sweetened with maple syrup, and grain-free! Made with 10 active ingredients, consisting of almond flour, cocoa powder, almond butter, and shredded zucchini. You may be shocked at how decadent these are.

A 3/4 angle shot of dark brown cookie-like muffin tops on a white speckled plate. A small glass of cashew milk is seen to the side.An overhead shot of ingredients for a vegan zucchini recipe.Two images show a bag of chocolate chips emptying onto the table and some shredded zucchini wrapped up in a blue napkin.

Swimming in zucchini and questioning how you can delight in that bounty with chocolate? I got you. These double chocolate zucchini muffin tops are a dream. So chocolatey, exceptionally grain-free, and clearly vegan! The base is almond flour, almond butter and maple syrup, however I use some nut-free replacement recommendations in the dish notes for you too.

I enjoy that these resemble a soft little muffin top. They appear like a cookie, however have that muffin-like inflammation that simply feels great and reassuring. The richness of these verge on brownie levels of pleasure with the included perk of veggies! These have all the goodness of healthy zucchini muffins, however it’s simply the completely textured top and we likewise double up on the chocolate. Such a win! It’s a good little reward with a hot coffee.

If you’re trying to find a more conventional zucchini deal with, my Spelt Zucchini Bread with Warm Spices & Chocolate must suffice. And if you resemble 50% of individuals that I follow on social networks, you may be prepared for Vegan Spelt Pumpkin Bread at this moment. Personally, I’m not there yet! I have actually been checking some apple, pumpkin, and squash deals with though;-RRB-

Leftovers of these must keep for about 3 days, however it is very important to not cover these too firmly. They’re a little too soft ‘n’ tender for that. Wrap them up, provide a little bit of air circulation, and all will be excellent. I utilized the brand-new Progressed vegan semi-sweet chocolate chips for these and can verify that they are tasty! Nearly a fudgy texture.

An overhead, up close shot of a chocolate zucchini muffin top batter coming together in a white bowl.An overhead shot of chocolate zucchini muffin tops on a white parchment background.Overhead image shows a pair of hands breaking open a dark chocolate cookie-like treat.A 3/4 angle shot of dark brown cookie-like muffin tops on a white speckled plate. One of them is split open, revealing a fudgy interior texture.

Chocolate Zucchini Muffin Tops

These vegan chocolate zucchini muffin tops hurt, damp, naturally sweetened with maple syrup, and grain-free! Made with 10 active ingredients, consisting of almond flour, cocoa powder, almond butter, and shredded zucchini, you may be shocked at how decadent these are.

PREPARATION TIME 15 minutes COOK TIME 24 minutes OVERALL TIME 39 minutes

Course Breakfast, Dessert, Treat Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 8

Author: Laura Wright


  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 1/4 cups almond flour
  • 1/4 cup cocoa powder
  • 1/4 teaspoon great sea salt
  • 1/4 teaspoon teaspoon baking soda
  • 1/3 cup maple syrup
  • 3 tablespoons smooth almond butter
  • 1 tablespoon melted coconut oil
  • 1/2 teaspoon vanilla extract
  • 1 cup shredded zucchini, completely squeezed in a kitchen area towel to get the excess wetness out
  • 1/2 cup dairy-free chocolate chips


  • Preheat the oven to 375 ° F. Line a baking sheet with parchment paper and reserved.
  • In a little bowl, integrate the ground flax and water. Provide it a little stir and after that reserved for 5 minutes to gel.
  • In a big bowl, integrate the almond flour, cocoa powder, sea salt, and baking soda. Blend together till equally blended.
  • In a medium bowl, integrate the maple syrup, almond butter, coconut oil, vanilla, and the flax gel mix. Blend this mix together till equally integrated.
  • Include the maple syrup mix to the almond flour mix. Include the shredded + wrung out zucchini and chocolate chips to the bowl also. Utilizing a spatula, Fold whatever together till equally integrated. The batter will be extremely thick!
  • Utilizing a 1/4 cup step, dig even parts of the batter and transfer to the ready flat pan with a spatula, a spoon, or your finger. Provide each stack of batter about 2 inches of area.
  • As soon as you have actually portioned out all of the batter, dampen your finger with some water and smooth each part out so that you have some great, even mounds.
  • Bake the double chocolate zucchini muffin tops for 24 minutes, turning the baking sheet at the middle. The completed muffin tops will be dry to the discuss top.
  • Let the muffin tops cool entirely prior to taking pleasure in. Remaining muffin tops save well in a tin or other container that isn’t 100% airtight. Loosely covering in Beeswrap or tin foil is likewise fantastic. These infants are soft!


  • You might utilize any well-stirred nut/seed butter in location of the almond.
  • Comparable to above, if you can’t endure almonds, you can switch in carefully ground sunflower seed meal for the almond flour. Any nut or seed-based flour will work here.
  • Truly, truly squeeze the wetness out of that zucchini:-RRB-
  • I understand what a few of you are questioning: do I truly require the 1 tablespoon of oil? Well, I checked variations with and without, and personally chosen the texture of the outside with the oil in location.

Image shows a hand holding a chocolate zucchini muffin top against a grey background. Program Conceal 23 remarks

  • Mary Anne

    This dish looks fantastic, other than the oil. Coconut oil is on the ‘no’ list for me. Could you recommend a various oil? Reply

    • Laura

      Hello Mary Anne,
      You might utilize any oil that you like truly. Olive (if you do not mind the taste), sunflower, avocado or grape seed would all work.
      – L Reply

  • Angie

    5 stars
    Wow these appearance fantastic! Cant wait to attempt them out:-RRB- Reply

  • M

    May we please have the nutrition profile on these? Reply

  • Liz

    5 stars
    These were fantastic! I didn’t have actually almond flour, so subbed with half the quantity of APF. My 6-yr-old stated “Mama, you did a truly excellent task on these”:-RRB- Will definitely make once again, and eagerly anticipate attempting the real dish. Thanks, Laura! Reply

  • Liz

    Likewise indicated to include that I cut baking time to 15 minutes:-RRB- Reply

  • Linda Morris

    Do I determine the zucchini prior to, or after, I squeeze the liquid out out? Reply

    • Laura

      Hey there Linda, determine it prior to squeezing!- L Reply

  • Sarah

    5 stars
    I have actually been having a hard time to handle the deluge of garden zucchinis I have at the minute, and the arrival of this cookie dish seemed like magnificent intervention. Equal parts sweet pillows of fudgy chocolatey cake and delicately crisp cookie, this dish pleases on an essential level. I took a small liberty and tossed a little bit of Maldon sea salt flake on top prior to baking. Exceptional! Reply

  • Sarah

    5 stars
    I made these today and doubled the dish for my boys play date and they were a substantial hit with the kids and the mommies! So fudgey and tasty! I check out a remark stating that the zucchini must be determined prior to squeezing … I determined after so there was a great deal of zucchini, however STILL DELICIOUS! Reply

  • Samantha

    5 stars
    Wowie !! These decadent morsels will not last long in our home. My chocolate consumed fiancé virtually passed out when I pulled them out of the oven. Yay for utilizing garden produce to produce something wholesome and delicious! Reply

  • Anna

    5 stars
    Liked! H8 to be ~ that individual ~ to mod your thoroughly checked dish however I utilized tahini rather of almond butter and did 1/2 choco chips 1/2 walnuts and they still ended up delish! Reply

  • Laura

    5 stars
    Made these the other day and they are sensational! Like a fudgy brownie. Love them right out of the freezer too! Reply

  • Camille Guertin

    5 stars
    These are the very best!!!!!:-RRB- my partner and I consumed an entire batch in a day (oops)! And I made them once again 3 days later on hahaha
    Utilized tahini rather of the almond butter and they were tasty! Reply

  • Jennifer

    5 stars
    I have actually currently made numerous loaves of zucchini bread this summer season, so these muffin tops are an excellent modification! They are tasty– abundant, however not too heavy. Will be making once again! Reply

  • B

    5 stars
    Made these with one essential modification. I never ever like wringing out zucchini, both since it’s a little bit of untidy difficulty and I do not like losing the nutrients in the liquid. So I left out the water in the dish and stirred the flax (I utilized ground chia seeds rather) straight into the maple syrup rather. After you gently stir the zucchini shreds into the batter, let it sit a couple of minutes, then blend them in to the batter with the chocolate chips. The wait assists disperse the liquid through the batter more equally. I have actually made these two times with this modification, and they were tasty both times. Not too damp or too dry; I advise you to attempt it in this manner. We choose them in real muffin shape rather of ‘muffin top’, which looked more like cookies than muffin top; I have actually likewise utilized instantaneous pot silicone egg bites mold (makes 7 cute little half moon size) baked in oven. Wasn’t sure I had adequate almond flour, so I utilized 1/2 cup of pecan meal and 3/4 cup almond flour in mine. These are a few of the very best muffins I have actually ever made. Abundant chocolate yumminess. Tastes more like cake than muffin. And for those who do not like to understand something green remains in their baked excellent, we can’t inform there’s any zucchini in this. Thanks for the concept, Laura. Reply

  • Brenna

    5 stars
    Holy. Shit. Utilized Diaspora’s Cacao and these are pure magic Reply

  • Nancy Ball

    5 stars
    These are tasty! So fudgy and damp. Reply

  • Katrina

    5 stars
    Can’t wait to attempt these! I understand they are going to be fantastic, like whatever you make!
    Do you recommend the routine grate size or do you believe I might manage the smaller sized grate size for the zucchini to make them essentially vanish for small individuals on the hunt for green veggies in whatever. Reply

    • Laura

      Hello Katrina!
      I believe you would get the exact same outcomes if you grated the zucchini finer.
      – L Reply

  • Anna

    5 stars
    I made 2/3 of the dish as muffins and 1/3 as cookies and my household of 5 in fact all chosen the muffins, although the muffin tops were excellent too. Thanks for an excellent gf muffin/cookie choice!! Reply

  • Sue

    5 stars
    Household enjoyed these! Thanks Reply

  • Danielle

    Love how you call these muffin tops and not cookies lol, much better description of size and texture:-RRB- Reply

Smoky Grilled Beets with Mint & Parsley Pistachio PestoCreamy Eggplant Pasta with Walnuts & Spiced Bread Crumbs

Check Out Complete Post .

Leave a Reply

Your email address will not be published. Required fields are marked *