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  • Writer's pictureCoach Kate

Zucchini Chocolate Muffins (Gluten-free)

Updated: Jun 24, 2021

I made these this week for my tween and she loved them! Who doesn't like chocolate first thing in the morning??? Super easy and tasty without the grain!


  • 1/2 Cup Almond Butter

  • 1 ripe medium banana mashed

  • 1 large egg

  • 1/2 tsp cinnamon

  • 1/4 cup honey

  • 1/4 cup unsweetened cocoa powder

  • 2 Tbsp ground flaxseed

  • 1 tsp vanilla extract

  • 1/2 tsp baking soda

  • 1 cup zucchini (squeezed dry)

  • 1/4 cup chocolate chips plus some for top


  1. Preheat oven to 375F and spray down muffin pan with olive oil or coconut oil.

  2. Mix together all the ingredients except the zucchini and chips in a blender or food processor.

  3. Stir in shredded zucchini and chocolate chips by hand.

  4. Pour batter into prepared muffin pan, filling each to 3/4 full. Then sprinkle with additional chips.

  5. bake for 20 min, until the tops are set and a toothpick inserted comes out clean.

  6. Allow muffins to cool for 10 min. Put in sealed container and in fridge for longer shelf life.

Eat and enjoy! These won't last long!

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