Chocolate Zucchini Muffin Tops

These vegan chocolate zucchini muffin tops are tender, moist, naturally sweetened with maple syrup, and grain-free! Made with 10 ingredients, including almond flour, cocoa powder, almond butter, and shredded zucchini. You might be surprised at how decadent these are.

A 3/4 angle shot of chocolate zucchini muffin tops on a white parchment background.
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 wondering how you can enjoy that bounty with chocolate? I got you. These double chocolate zucchini muffin tops are a dream. So chocolatey, amazingly grain-free, and obviously vegan! The base is almond flour, almond butter and maple syrup, but I offer some nut-free substitution suggestions in the recipe notes for you too.

I love that these are like a soft little muffin top. They look like a cookie, but have that muffin-like tenderness that just feels nice and comforting. The richness of these borders on brownie levels of enjoyment with the added bonus of vegetables! These have all the goodness of healthy zucchini muffins, but it’s just the perfectly textured top and we also double up on the chocolate. Such a win! It’s a nice little treat with a hot coffee.

If you’re looking for a more traditional zucchini treat, my Spelt Zucchini Bread with Warm Spices & Chocolate should do the trick. And if you’re like 50% of the people that I follow on social media, you might be ready for Vegan Spelt Pumpkin Bread at this point. Personally, I’m not there yet! I’ve been testing some apple, pumpkin, and squash treats though ;)

Leftovers of these should keep for about 3 days, but it’s important to not wrap these too tightly. They’re a little too soft ‘n’ tender for that. Wrap them up, give them a tiny bit of air flow, and all will be good. I used the new Evolved vegan semi-sweet chocolate chips for these and can confirm that they are delicious! Almost 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.
A 3/4 angle shot of chocolate zucchini muffin tops on a white parchment background.
Print Recipe
5 from 12 votes

Chocolate Zucchini Muffin Tops

These vegan chocolate zucchini muffin tops are tender, moist, naturally sweetened with maple syrup, and grain-free! Made with 10 ingredients, including almond flour, cocoa powder, almond butter, and shredded zucchini, you might be surprised at how decadent these are.
PREP TIME15 mins
COOK TIME24 mins
TOTAL TIME39 mins
Diet Gluten Free, Vegan, Vegetarian
Servings: 8
Author: Laura Wright

Ingredients

  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 ¼ cups almond flour
  • ¼ cup cocoa powder
  • ¼ teaspoon fine sea salt
  • ¼ teaspoon teaspoon baking soda
  • cup maple syrup
  • 3 tablespoons smooth almond butter
  • 1 tablespoon melted coconut oil
  • ½ teaspoon vanilla extract
  • 1 cup shredded zucchini, thoroughly squeezed in a kitchen towel to get the excess moisture out
  • ½ cup dairy-free chocolate chips

Instructions

  • Preheat the oven to 375°F. Line a baking sheet with parchment paper and set aside.
  • In a small bowl, combine the ground flax and water. Give it a little stir and then set aside for 5 minutes to gel.
  • In a large bowl, combine the almond flour, cocoa powder, sea salt, and baking soda. Whisk together until evenly mixed.
  • In a medium bowl, combine the maple syrup, almond butter, coconut oil, vanilla, and the flax gel mixture. Whisk this mixture together until evenly combined.
  • Add the maple syrup mixture to the almond flour mixture. Add the shredded + wrung out zucchini and chocolate chips to the bowl as well. Using a spatula, Fold everything together until evenly combined. The batter will be very thick!
  • Using a ¼ cup measure, scoop out even portions of the batter and transfer to the prepared baking sheet with a spatula, a spoon, or your finger. Give each pile of batter about 2 inches of space.
  • Once you’ve portioned out all of the batter, moisten your finger with some water and smooth each portion out so that you have some nice, even mounds.
  • Bake the double chocolate zucchini muffin tops for 24 minutes, rotating the baking sheet at the halfway point. The finished muffin tops will be dry to the touch on top.
  • Let the muffin tops cool completely before enjoying. Leftover muffin tops store well in a tin or other container that isn’t 100% airtight. Loosely wrapping in Beeswrap or tin foil is also great. These babies are soft!

Notes

  • You could use any well-stirred nut/seed butter in place of the almond.
  • Similar to above, if you can’t tolerate almonds, you can swap in finely ground sunflower seed meal for the almond flour. Any nut or seed-based flour will work here.
  • Really, really squeeze the moisture out of that zucchini :)
  • I know what some of you are wondering: do I really need the 1 tablespoon of oil? Well, I tested versions with and without, and personally preferred the texture of the exterior with the oil in place.
Image shows a hand holding a chocolate zucchini muffin top against a grey background.
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