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Zucchini SunButter Chocolate Chip Muffins

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  • Author: Flora & Vino
  • Total Time: 45 minutes
  • Yield: 8-12 servings
  • Diet: Vegan


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


  • 2 flax eggs (2 TBSP ground flaxseed + 5 TBSP filtered water)
  • 1 large zucchini, grated (skins left on!)
  • ⅓ cup Organic SunButter
  • ⅓ cup pure maple syrup
  • 1 ½ cups almond flour 
  • ⅓ cup dark chocolate chips
  • ⅓ cup walnuts (optional)


  1. Preheat the oven to 350°F and line a muffin tin with muffin liners. 
  2. In a large mixing bowl, add the ground flaxseed and filtered water and allow it to sit for 5 minutes to gel. 
  3. Grate the zucchini with a vegetable grater or add it to a high speed blender or food processor and pulse until grated but not pureed. 
  4. Add the grated zucchini, SunButter, and maple syrup to the mixing bowl with the flax egg and mix well to combine. 
  5. Sift in the almond flour and mix again.
  6. Fold in the dark chocolate chips and optional walnuts and stir until they’re evenly distributed. 
  7. Divide the batter evenly between 12 muffin cups and bake muffins for 25-35 minutes, until the muffins are firm to the touch and slightly golden brown on the top and edges. 
  8. Remove the muffins from the oven and allow them to cool slightly before serving. 
  9. Store leftovers muffins in the refrigerator for up to one week and freeze for long term storage.


Recipe adapted from The Toasted Pine Nut

  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Category: Muffin, Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free