Flourless Chocolate Zucchini Muffins

Everything Pretty
by Everything Pretty
24 Pieces
27 min

These flourless chocolate zucchini muffins are so yummy, you won't even miss the flour! My kids just love them, and they always turn up their nose at my healthy recipes. This makes 24 mini muffins, and they freeze well for later.

I used sunflower seed butter in this recipe. It's a great alternative to nut butters. You can use any nut butter or even peanut butter.

I used local raw honey for a sweetener. If you can't find it locally, you can use a raw honey.

I use chocolate chips, but you can use carob chips for a truly refined sugar free snack.

Flourless Chocolate Zucchini Muffins
Recipe details
  • 24  Pieces
  • Prep time: 12 Minutes Cook time: 15 Minutes Total time: 27 min
Show Nutrition Info
Hide Nutrition Info

  • 1/4 cup sunflower seed butter
  • 1 ripe medium banana
  • 1 large egg
  • 1/4 cup honey
  • 1/4 cup cocoa powder
  • 2 tablespoons coconut oil, melted
  • 2 teaspoons cinnamon
  • 1 teaspoon vanilla extract
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/2 cups shredded zucchini
  • 1/4 cup chocolate chips or carob chips

Preheat oven to 375 degrees and grease or line a mini-muffin tin.
Add all ingredients to high-speed blender except the zucchini and chocolate chips. Blend until well combined. Batter will be smooth. (I use a Blendtec blender, on 2 speed for 5 seconds).
Add shredded zucchini and chocolate chips to blender and whirl for 3 to 5 seconds.
Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.
Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean.
Remove from oven and let cool in the pan for 5 to 10 minutes before removing.
Everything Pretty
Want more details about this and other recipes? Check out more here!