Chocolate Chunk Zucchini Muffins are the perfect way to use extra zucchini from your garden. Almond butter replaces the oil in these muffins and they’re packed with shredded zucchini and dark chocolate chunks. A delicious way to start the morning!
I wasn’t even planning to make these Chocolate Chunk Zucchini Muffins, but I was deleting a bunch of old emails and the last one was a zucchini muffin recipe from my mom. From 2010! I’m really on top of deleting old emails.
Well, I had to open the email and take a look. It was actually a zucchini bread recipe that my mom had turned into muffins. Since we’re in the middle of “zucchini season” I decided why not test them out and see if they were good enough to share with all of you.
The day I decided to test them, I must have been out of my mind. It was 98 degrees and I thought turning on the oven wouldn’t be a big deal since they only had to back 15 minutes. Wrong! I was literally sweating after they came out of the oven and had to go down in the basement, the coldest place in the house, to cool off.
Luckily, it was worth it because they were delicious! I made two variations one with the chocolate chunks and one without. I liked them both ways, without is more my style for breakfast. However, when I did a poll on Instagram people were overwhelmingly in favor of chocolate being included.
I made a couple changes to my mom’s original recipe. Instead of using half all purpose and half whole wheat, I just went with all whole wheat. I omitted the oil and replaced it with almond butter. I had half a jar left from when I made the Fig and Almond Butter Toast and thought it would be a great way to use it up.
Nut butters are a great substitute for oil or butter in baking and they add a wonderful nutty flavor to the muffins. I also swapped the sugar with maple syrup because my preference is to use that or honey for sweetening baked goods whenever I can.
These Chocolate Chunk Zucchini Muffins don’t skimp on the zucchini. There’s two cups of shredded zucchini in the recipe, which adds moisture and keeps the muffins nice and tender. The muffins freeze well when wrapped individually and stored in an airtight container or freezer bag or enjoy them warm out of the oven. But maybe bake them on a day when it isn’t 98 degrees. Enjoy!
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Nutrition Information: Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 197 Total Fat: 8g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 33mg Sodium: 209mg Carbohydrates: 26g Fiber: 2g Sugar: 10g Protein: 6g