{Nourish} Chocolate Cashew Butter Zucchini Muffins

Gluten Free Chocolate Zucchini Muffin What does it take to get me back in the swing of the blog? Um….the very best muffin recipe I have ever baked!!! Seriously. You know I hate baking so you can imagine my excitement when I tasted these Flourless Chocolate Cashew Butter Zucchini Muffins and nearly melted with joy and pleasure–they are that good! This one bowl recipe was not only easy to make–it is chock-full of really good-for-you ingredients. Plus, after a few weeks of CSA zucchini overload, I was seriously running out of ways to eat all of it. I resorted to chocolate and I am beyond happy that I did. Speaking of happy, the last few weeks were very healing. Emotionally that is. So much so, that I needed the time to simply be and allow myself to work through a mountain of emotions that had heaped up over the past few years during my Lyme journey (and more). I have been so focused on my physical healing that it seems what  actually needed some attention was my heart. The result, I found myself, one Saturday morning, in child’s pose on my yoga mat… in a puddle of really therapeutic tears. And, once the flood gates opened…well, I don’t think they stopped for a week. The chocolate came in handy!

I share this for many reasons. One being the fact that I went totally MIA on the blog. At first I was totally stressed about the fact that I could not bring myself to write a damn thing. Fortunately, I ended up feeling really empowered by the fact that I choose to care for myself and allow myself to be whatever I needed to be–owing nothing to anyone but myself. This, in itself, was part of my healing process. Though I love you all and I thought of you often. I simply chose to do so without self-judgement or a need to please. Huge step for the life-long “pleaser” in me!

So, there I was, in a heap of tears with too many zucchini to deal with. I can’t stand wasting food so I had to come up with something. Something everyone would love because let’s be honest, you can only eat so much grilled, sauteed and roasted zucchini…

So…these muffins were born and let me tell you…if this was all I gained from the week of tears…then so be it. They are that good.

Fortunately, there was more to it–including a few gentle reminders from me to  you to listen to your heart, allow yourself the time for self-care and more importantly the time to heal–no matter how that looks.

I know, enough of the sappy stuff. Yes, you can stop me. There are mind-blowingly good muffins to be had!

Flourless Chocolate Cashew Butter Zucchini Muffins
Serves 9
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Prep Time
10 min
Cook Time
20 min
Prep Time
10 min
Cook Time
20 min
  1. 1/2 cup unsweetened, unsalted cashew butter (or almond butter)
  2. 1 ripe banana, mashed
  3. 2 large eggs
  4. 1/4 cup real maple syrup
  5. 1/3 cup unsweetened dark cocoa powder
  6. 1 teaspoon vanilla extract
  7. 1/2 teaspoon baking powder
  8. 1 cup shredded zucchini, drain excess water using a dish towel
  9. 1/4 cup extra-dark chocolate chips
  1. Preheat the oven to 375
  2. Combine the cashew (or almond) butter, banana, eggs, maple syrup, cocoa powder, vanilla and baking powder in a blender or mix will in a bowl.
  3. Stir in the zucchini and chocolate chips.
  4. Line 9 wells of a regular sized muffin tin. Divide the mixture evenly between the wells.
  5. Bake for 20 minutes or until cooked through. Remove from the pan and cool on a rack.
Katie Cavuto https://katiecavuto.com/



23 thoughts on “{Nourish} Chocolate Cashew Butter Zucchini Muffins

  1. Sorry so many tears! And thank you for the yummy recipe. You’re the best! Is unsweetened cocoa interchangeable with cacao powder? Does it matter? I honestly don’t know the difference. (I have cacao in my pantry.). Making these ASAP

    1. Hi Dawn! Don’t be sorry, they were therapeutic tears and much need 🙂 Cacao and Cocoa are very similar and can be used in place of one another. The main difference is that Cacao is raw and less processed so you will actually get more nutrients into this recipe by using the cacao–score! Have fun, and enjoy! xo

    1. Hi Bridget!

      The kitchen is a form of therapy for me, for sure! I think that the Tahini would be fine but I’d do a little taste test before baking and make sure you like the flavor. Be sure to check back in and let me know how they turn out! 🙂 xo

  2. Hi Katie,
    I don’t know you, but I’m a little in love w/ you! Your muffin recipie just turned my highly allergic world upside down & I want to stand on the roof top & sing about it!! From a girl who has had in numerous health crisis’ I totally get it & I feel your pain & admire your raw honesty.
    Ps. Pigeon pose & all deep hip openers are great for getting into those emotions!

  3. I’m dying to try this recipe but can’t eat bananas anymore! Do you have any suggestions for what to substitute? If not, can you tell me what purpose the banana serves in the recipe (sweetening, binding, liquid, etc.).

    1. Yes! How about a whole, mashed avocado? I have not tried this but it should be an equal swap. You may have to add a touch more maple for sweetness or try 1/2 avocado with 1/2 cup applesauce! Let me know how it turns out!

  4. Katie,
    Thanks for the wonderful recipe. These turned out amazingly well. Much more moist than a traditional “flour” muffin something to get used to. I had just shy of a 1/2 c. of almond butter so I topped it off with cashew butter AND I mistakenly started adding honey in lieu of the maple syrup, so it ended up being 1/2 honey, 1/2 maple syrup. I may try the avocado instead of banana just to modify the flavor a bit. Nonetheless, they were delicious and nutritious.

    1. thank you for the thoughtful message. I am so happy you enjoyed the muffins as much as we do 🙂 You have inspired me to make then again!

  5. Hi Katie,
    I don’t even remember how I came across your blog/recipe. But it must be karma… not only was I intrigued by this muffin (and they are absolutely amazing BTW) the story that resulted in these wonderful delights hit home and made me realize I have been neglecting my heart as well. Sniff Sniff
    Also, mindlessly I started adding honey instead of maple syrup. So my first batch has 1/2 & 1/2… delicious! Used Hershey’s special dark cocoa powder & chopped up a dark chocolate bar. One of my friend’s requested the recipe immediately – loved it and had an abundance of home grown zucchini on hand.


    1. Hi Lori!! Thanks for the kind words. This made my day. I’ve been in self-care mode so my apologies for the delayed response. Sending lots of good vibes your way!

  6. Hi Katie, these are fabulous! Thanks so much for sharing your amazing talent as well as your heart. Quick question… after baking I put them in a Tupperware container but I am wondering do you refrigerate or leave on the counter?

    1. So sweet. Thank you!! They can be left on the counter but they mold easily as there is a lot of moisture. If you eat them as quickly as we do, no worries. Otherwise, to the fridge they go!

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