Chocolate Chip Raspberry Zucchini Muffins

These muffins are a sunny mashup of garden zucchini, juicy raspberries, and deep dark chocolate that feels indulgent without the guilt. Shredded zucchini keeps the batter moist while almond butter and coconut flour lend a tender crumb and gentle nuttiness. They bake into golden tops studded with melting chocolate and bright raspberry pockets that surprise every bite. If you like chocolate and fruit together, you might also enjoy this twist on cookies like Chocolate Raspberry Cookies.

Why This Recipe Is a Great Choice

This recipe is perfect for busy mornings and casual brunches because it uses pantry-friendly ingredients and comes together quickly. Coconut flour and coconut palm sugar give a lighter, slightly caramel-sweet base while almond butter adds richness and helps bind the batter without eggs. Zucchini hides in the mix to add moisture and a gentle vegetable boost, making these a smart way to sneak greens into snacks. Raspberries lift the flavor with tart pops, and dark chocolate chips melt into pockets of bittersweet joy. The result is a muffin that looks rustic, tastes comforting, and photographs beautifully for Pinterest boards.

Flavor and Texture

Expect a soft, slightly crumbly interior that stays moist thanks to the shredded zucchini and almond butter. Coconut flour creates a subtle coconut whisper rather than an overwhelming flavor, and coconut palm sugar brings a mellow depth. The almond and vanilla extracts add warmth and a rounded aroma that pairs exceptionally well with chocolate. Raspberries provide bursts of bright acidity that cut through the richer elements, keeping each bite balanced and interesting. These muffins are satisfying without feeling heavy, so they work as breakfast treats or afternoon pick-me-ups.

Ingredients

– Dry Ingredients:
– 1/2 cup coconut flour
– 1/3 cup coconut palm sugar
– 1/4 teaspoon salt
– 1 teaspoon baking powder
– Wet Ingredients:
– 1 1/2 cups shredded zucchini
– 1/2 cup almond butter
– 1/4 teaspoon almond extract
– 1/2 teaspoon vanilla extract
– 1/2 cup milk (unsweetened, e.g., cashew milk)
– Add-ins:
– 1/3 cup dark chocolate chips
– 12–24 raspberries

Step by Step Instructions

1. Preheat oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine dry ingredients: coconut flour, coconut palm sugar, salt, and baking powder.
3. In a separate bowl, mix wet ingredients: shredded zucchini, almond butter, almond extract, vanilla extract, and milk until smooth.
4. Gradually fold wet ingredients into dry ingredients until just combined.
5. Gently fold in dark chocolate chips and raspberries, being careful not to overmix.
6. Divide batter evenly among the prepared muffin cups.
7. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow muffins to cool for 5–10 minutes in the tin, then transfer to a wire rack to cool completely.

Tips for Best Results

Press the shredded zucchini in a clean towel or paper towel to remove excess moisture if your zucchinis are very wet; this keeps the batter from becoming too loose. Use room temperature almond butter so it blends more easily with the milk and extracts for a smoother wet mixture. Fold in raspberries gently to prevent them from turning the batter pink and messy; leaving some whole gives nice texture contrast. If you prefer a sweeter muffin, sprinkle a few extra dark chocolate chips on top before baking for a glossy, tempting finish. For another coconut and chocolate inspired treat, try the Chocolate Chip Coconut Macaroons in our recipe collection.

Storage and Make Ahead

Store cooled muffins in an airtight container at room temperature for up to two days, or refrigerate for up to five days to extend freshness. For longer storage, freeze wrapped muffins for up to three months and thaw in the fridge or at room temperature before serving. To refresh slightly chilled muffins, warm them in a low oven for a few minutes to revive the softness and melt the chocolate gently. These muffins also freeze well as individual portions for easy breakfast grab-and-go options.

Final Thought

These Chocolate Chip Raspberry Zucchini Muffins bring together garden produce and pantry staples in a way that feels both cozy and a little bit fancy. They are forgiving to make, lovely to share, and great for photographing if you love saving recipe moments. Enjoy them warm with tea or pack a couple for a portable treat.

Conclusion

For another take on chocolate and zucchini together, check this inspired version at Chocolate Chocolate-Chip Zucchini & Raspberry Muffins which explores similar flavors and presentation ideas.

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