Chocolate Zucchini Muffins

Healthy Chocolate vegan muffins

Author: Karen Porter, RHN

For almost 30 years Karen battled severe IBS, & anxiety.

Forced to re-evaluate and take her health into her own hands, she started looking into alternative methods to help her heal where the traditional medical approach had failed. 

Karen’s health, and consequently her life, entirely shifted and she felt compelled to help as many women as possible to feel their absolute best!  


Servings 6 people


  • 3 eggs
  • 2 cups almond flour
  • 1/2 cup arrowroot flour
  • 1/2 cup raw cacao powder
  • 1/3 cup pure maple syrup
  • 2 tbsp avocado oil
  • 1/2 tsp sea salt
  • 1/2 tsp baking soda
  • 1 cup zucchini, grated
  • 1/3 cup dark chocolate chips (70% cacao)


  1. Preheat oven to 350f and grease a muffin pan with avocado oil

  2. Pour all ingredients into Vitamix or high-speed blender except for zucchini and chocolate chips. Blend for 10 seconds. Scrape down sides and blend again. Batter will be thick.

  3. With a spatula, fold in grated zucchini and dark chocolate chips

  4. Scoop into muffin tin, filling about 3/4 of the way.

  5. Bake for 18 minutes. After cooling, loosen muffins with a knife and enjoy!

  6. Store in the fridge (3 days) or freezer (3 months).

Recipe Notes

Thank you Rachel Molenda for this delicious, moist, and nutritious recipe!!

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