Zucchini SunButter Chocolate Chip Muffins

Super moist and delicious vegan and gluten-free muffins made with zucchini, almond flour, dark chocolate chips, and SunButter. Perfect for snacking!

What are you going to miss the most about summer? 

I’ll miss sitting on deck chairs on our new patio facing a thicket of trees.

I’ll miss the long sun-filled days that only tempt me to shut the blinds and curtains well after dinner time. 

I’ll miss easy comfortable cotton summer dresses (mostly floral, but some solid colors, too).  

And I’ll miss summer produce– right now I’m loving juicy tomatoes, figs, and zucchini. 

So today I’m sharing with your my personal favorite zucchini recipe of the summer. 

These Zucchini SunButter Chocolate Chip Muffins are made in 1-bowl– they’re grain-free, gluten-free, and refined-sugar-free! 

Zucchini is one of those veggies I *always* have in the fridge. 

M and I both eat it regularly in stir-fries, tacos, pasta-sauce, and soups.

I usually steam and freeze any leftovers from smoothies and smoothie bowls. 

But, what if we baked it into muffins? 

Zucchini performs wonderfully in baked goods– adding moisture and silkiness without any added oil! 

Here’s what you need to make Zucchini SunButter Chocolate Chip Muffins:

• ground flaxseed meal
• zucchini
• Organic SunButter
• pure maple syrup
• almond flour 
• dark chocolate chips
• chopped walnuts 

That’s it!

Preheat the oven to 350°F and line a muffin tin with muffin liners. 

I recommend using muffins liners for this recipe to promote easier clean up as well as muffins transfer and storage! 

In a large mixing bowl, add the ground flaxseed and filtered water and allow it to sit for 5 minutes to gel. 

Grate the zucchini with a vegetable grater or add it to a high speed blender or food processor and pulse until grated.

Go slowly– you don’t want to end up with zucchini purée!

Add the grated zucchini, Organic SunButter, and maple syrup to the mixing bowl with the flax egg and mix well to combine. 

I love using SunButter as the neutral seed butter in this recipe. 

It adds a nice nutty flavor without any added oils!

Sift in the almond flour and mix everything again.

Fold in the dark chocolate chips and optional walnuts and stir everything until the nuts and chocolate are evenly distributed.

Try using mini chocolate chips or regular, depending on how you’re feeling. 

I love adding in crushed walnuts for a bit of texture and crunch! 

Divide the batter evenly between 12 muffin cups and bake them for 30-ish minutes.

The Zucchini SunButter Chocolate Chip Muffins are done when they’re firm to the touch and slightly golden on the top and edges. 

Remove the muffins from the oven and let them cool slightly before serving. 

Lift the muffins out of the muffin tin and continue to cool on a plate or wire rack.

The muffins will continue to firm up as they cool and set. 

Enjoy these Zucchini SunButter Chocolate Chip Muffins as a delicious snack, breakfast, or dessert. 

It’s one of my new favorite way to incorporate veggies into baking and use up leftover zucchini hiding in the fridge. 

I love to have a couple as an afternoon snack to tide me over to dinner. 

You can store the leftover muffins in the refrigerator for up to one week and freeze them for long term storage.

I usually eat mine cold from the fridge, but they can also be microwaved for ~30 seconds for a warm home-baked treat. 

Enjoy!

If you make these Zucchini SunButter Chocolate Chip Muffins let me know! 

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your muffins.

Check out my Pinterest page to pin more recipe like this one to make later!

For more oil-free, gluten free, refined-sugar-free muffins, check out The Best Vegan & Gluten-Free Blueberry Muffins and Banana Chia Chocolate Chip Muffins.

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XO Lauren

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This post is brought to you by SunButter but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Photography by Hot Pan Kitchen