Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins

Yield: 12
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Cooling Time: 10 minutes
  • Total Time: 35 minutes (+10 minutes cooling)


  • 1/2 cup Bake Believe ® Semi-Sweet Chocolate Baking Chips
  • 2 cups shredded zucchini
  • 1/4 cup unsweetened cashew butter
  • 1/4 cup coconut oil
  • 1 3/4 cup almond flour
  • 1/4 cup tapioca flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons apple cider vinegar
  • 2 large eggs, room temperature


  1. Preheat oven to 325F. Line or grease a 12-cup muffin tin. Set aside.
  2. Place shredded zucchini between 2 clean towels. Press firmly to squeeze as much water out as possible. Repeat until most of water is removed.
  3. In a small saucepan, heat cashew butter and coconut oil. Stir to combine until smooth. Transfer to a large mixing bowl and set aside to cool.
  4. In a separate mixing bowl, whisk to combine almond flour, tapioca flour, baking soda, and salt. Set aside.
  5. Add maple syrup, vanilla extract, and apple cider vinegar to cashew butter mixture. Stir to combine. Add eggs and whisk until smooth. Add almond flour mixture and stir to combine.
  6. Add zucchini and chocolate baking chips. Fold into batter.
  7. Divide batter evenly between prepared muffin cups. Transfer to oven and bake 22-25 minutes, until a toothpick inserted into the center comes out clean.
  8. Remove muffins from oven. Cool 10 minutes before serving.