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Chocolate Zucchini Muffins

These muffins are perfect as a take-along snack. Use a mini-muffin pans for small portions that you can include in lunchboxes or for a pre-workout snack. Since they are smaller than regular-sized muffins, they freeze more easily, and you can make big batches for future use.

Course Dessert, Snack
Cuisine Gluten free
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Carolina Jantac, MS, RD, LD


  • 1 large zucchini about 1 ½ cup grated
  • 1/3 cup honey
  • 1 cup of Once Again Creamy Cashew Butter
  • ¼ cup unsweetened cacao powder
  • ¼ teaspoon salt
  • 1 egg
  • 1 teaspoon baking soda
  • ½ cup dark chocolate chips


  1. Using a cheese grater, on the thinner side available, grate about 1 ½ cups of zucchini. It takes a large zucchini or two smaller ones for the amount needed in this recipe. Set aside the grated zucchini.
  2. In medium bowl, add honey, Once Again Cashew Butter, and mix well; then add egg, cacao powder, salt, and baking soda.
  3. Next, add the, and mix well. Fold in the chocolate chips, and fill each muffin cup to about three quarter’s capacity.
  4. Bake in 375 degrees Fahrenheit oven for 10-18 minutes. The recipe makes about 24 mini muffins or 12 larger muffins. Store them in the refrigerator for up to four days. Frozen muffins can last up to two months. Just reheat muffins for 45 seconds before consuming.

Recipe Notes