I love zucchini! Mostly, I love that it can be used in so many ways, including hidden in treats like chocolate muffins. What a great way to sneak in some veggies at breakfast! And there is no added oil in these Chocolate Zucchini Muffins. Using almond butter adds the fat that contributes to their moistness along with the zucchini, but is also a source of whole food, complete with fiber, which is better for the gut than extracted oils. These are lightly sweetened with low-GI coconut sugar, but really taste like a dark chocolate or semi-sweet muffin. Delightfully vegan and gluten-free!
Chocolate Zucchini Muffins freeze perfectly! Make these on the weekend and throw them in a freezer bag once they’ve cooled, then into the freezer. When you have no time for breakfast, take one of these out, pop in the microwave 30 seconds and it’s like it’s fresh out of the oven again. These are also great tag-alongs for morning hikes, when you don’t want to feel weighed down by a full stomach before activity. Pull a couple of these out of the freezer, bring with you to your activity, and by the time you’ve finished, they will have warmed up just enough to devour. They’re such a reward at the end of invigorating exercise.
If you’re trying to get your kids to eat dreaded veggies and they are particularly picky, try further chopping the grated zucchini into tiny pieces to break down the “strands”, but don’t blend; you don't want watery mush. Some structure is necessary for the dough.
The recipe makes 12 “regular” sized muffins that are vegan, gluten-free, and can be made low-FODMAP by substituting maple syrup for the coconut sugar. I love these "tulip" shaped muffin liners for a fancy bakery look. That alone makes these pretty enough to bring to any brunch with friends or breakfast meeting, but takes nothing away from the invitation to the decadent rich dark chocolate inside.
If you make this vegan, low FODMAP recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️ below and leave a comment! We'd love to hear your feedback.
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