These Zucchini Chocolate Muffins are free of dairy, oil, wheat and refined sugar, but so chocolaty and delicious.  In fact, you or your family will never know they are healthy.  They are quick and easy to make and make a great breakfast or snack.

Of course my first blog recipe is chocolate.  After all, I believe chocolate is a necessary staple in my house.  My children, of course, want it all the time also.  So, my only solution is to find something chocolaty that is at least a bit healthy.  Therefore, I introduce you to these flourless zucchini chocolate muffins.  You will never believe they have such great ingredients in them.

The best part is they are so easy to make.

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You just take all the ingredients except the shredded zucchini and chocolate chips and throw them in a food processor or blender and whip them up until well blended.

Now I like the food processor a bit more than the blender because it is a lot easier to scrape the mix out of the food processor than the blender.  This is just personal preference.

Now when it comes to the zucchini, you want to get the excess water off of it as much as you can.  I have done this two different ways.  The first was I just put it in a cotton towel and squeezed the excess water off.  This is a great way to do it.  The second way, if you think ahead (not always my strong suit), is to shred it and sprinkle with a little bit of salt.  Put it in the fridge and let it sit over night in a covered container.  Rinse in the morning.  The water extracts from the zucchini making it really easy to work with.

These zucchini chocolate muffins are so good and definitely worth the effort.  After all, couldn’t we all use a little treat once in a while?

Zucchini Chocolate Muffins

Prep time: 5 minutes
Cook time: 25-35 minutes
Yields 12-15 Muffins

Ingredients:

2 small bananas
2 eggs
2/3 cup almond butter
1/3 maple syrup or honey
½ tsp baking soda
1/3 cup unsweetened cocoa powder
1 tsp almond extract
3 Tbsp. ground flax seed
½ tsp salt
1 ½ cup shredded zucchini
1/3 cup chocolate chips

Directions:

1. Preheat oven to 375 degrees.  Spray muffin pan with nonstick spray or use liners in muffin pan.

2. Put all ingredients, except zucchini and chocolate chips into food processor or blender (you can even mix by hand really well) and blend thoroughly.

3. Add zucchini and chocolate chips and stir until mixed in.

4. Fill muffin tins equally with mixture. Here is where you can add more chocolate chips to the top if you desire.

5. Bake at 375 degrees for 25-35 minutes depending on your oven.  Check by inserting a toothpick through the center of muffin.  If toothpick is clean when you pull it out, then the muffins are done.  Let sit in pan for 5 minutes after they are out of the oven.  Then transfer to a cooling rack to let them cool completely.  Enjoy!

Looking for delicious dessert recipes that don’t have a ton of calories?  Take a look at the article below from My Fitness Pal.

What A 150 Calorie Dessert Looks Like