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Home » Recipes » Breakfast » Chocolate Zucchini Paleo Muffins

Chocolate Zucchini Paleo Muffins

By Taesha Butler June 13, 2020 (Updated December 9, 2021) 22 Comments

Servings9 muffins
Prep Time5 mins
Cook Time25 mins
Jump to Recipe
5 from 2 votes

Chocolate zucchini Paleo muffins that are so delicious and easy. This recipe is naturally Grain/Gluten Free, Dairy Free, veggie-loaded and kid-friendly! And it is mixed all in one bowl, so there are less dishes! Always a win!

Paleo chocolate zucchini muffins cooling on a rack with a zucchini. The middle muffin is on it's side with a bite taken out of it.

Recipe published 9/14/2015. Updated 6/13/2020

Chocolate Zucchini Paleo Muffins

TNNers, I have a muffin problem. No, really. I can’t seem to stop making them. Of course, I’m not sure I want to stop. 

Okay, it’s a minor problem next to figuring out world peace and such, but I swear my muffin tin has been working some serious overtime as of late. But, how does one not love muffins? I believe it may be impossible. They are portion sized hunks of sweet bread that are not only travel sized, but also perfect for storing in the fridge or freezer until they are needed on the dash (or on the lazy, whichever comes first). 

A two image picture. The first image shows grated zucchini in the middle of a paper towel. The second images shows the zucchini wrapped in the towel with a hand pressing down on it to draw out the moisture.

I make them for lunch box “treats” (my daughter has a muffin problem, too), to have on hand for breakfast on those mornings where I ignored my alarm clock for a few too many snooze sessions, or just because they are awesome. Muffins are one of my great loves and I make no apologizes for that fact.

Suggested adaptations when making Chocolate Zucchini Paleo Muffins.

  • Replace the zucchini with grated summer squash! Just be sure to also squeeze out the moisture before adding it to the batter
  • Reduce the sugar. These muffins are naturally sweetened with a small amount of honey or maple syrup and your favorite chocolate chips. But natural sweetener is still sugar. So if that is something you would like less of in your life, you can skip the chocolate chips all together and reduce the honey/maple syrup in this Paleo muffin recipe to 1/4 cup. The muffins will be mild in sweetness, but still yummy and veggie-loaded!
  • Bake as a loaf. Same temperature, but bake for 45-50 minutes instead!
A 4-step image of how to make Chocolate Zucchini Paleo Muffins. The first images shows all major ingredients in a bowl before being stirred. The second image shows the ingredients mixed into batter with grated zucchini added, but not yet folded in. The third image shows the addition of chocolate chips to the mixture. And final images shows the batter portioned out into a lined muffin tin with extra chocolate chips on top.

Other Paleo muffin recipes you are going to adore!

  • Paleo Almond Butter Blueberry Zucchini Muffins
  • Chocolate Chip Paleo Pumpkin Muffins
  • Lemon Paleo Muffins
  • Healthy Chocolate Muffins (with butternut squash)
Chocolate zucchini paleo muffins after being baked, arranged on a cooling rack.
Print Recipe
5 from 2 votes

Chocolate Zucchini Paleo Muffins

Chocolate zucchini Paleo muffins that are so delicious and easy. This recipe is naturally Grain/Gluten Free, Dairy Free, veggie-loaded and kid-friendly! And it is mixed all in one bowl, so there are less dishes! Always a win!
Prep Time5 mins
Cook Time25 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: gluten free muffins, healthy chocolate muffins, healthy muffins for kids, paleo muffins, zucchini muffins
Servings: 9 muffins
Calories: 205kcal
Author: Taesha Butler

Equipment

  • Muffin tin
  • grater

Ingredients 

  • 1 cup grated zucchini
  • 2 tablespoon melted coconut oil or avocado oil
  • 2 large eggs
  • 1/3 cup maple syrup or honey
  • 1/4 teaspoon salt 
  • 1 cup almond flour
  • 1/2 cup tapioca flour or arrowroot flour
  • 1/4 cup unsweetened cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 cup almond milk
  • 1/4 cup dairy-free chocolate chips + extra for sprinkling on top

Instructions 

  • Preheat your oven to 350℉ and line a muffin tin with 9 liners.
  • Take shredded zucchini and put it in the middle of a clean dish towel or large paper towel. Wrap up the zucchini and press down to help squeeze out the moisture. Set aside.
  • In a medium bowl, combine all ingredients except for the zucchini and chocolate chips. Mix until well combined and batter is smooth.
  • Fold in shredded zucchini.
  • Then fold in chocolate chips.
  • Portion out the batter into the prepared muffin tin and top with extra chocolate chips if desired.
  • Bake for 25-30 minutes or until a toothpick inserted in the middle comes out clean.
  • Remove from oven and let cool for 20 minutes before enjoying. Once completely cool, store in fridge for up to 5 days.

Nutrition

Serving: 1muffin | Calories: 205kcal | Carbohydrates: 22g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 93mg | Potassium: 204mg | Fiber: 3g | Sugar: 10g | Vitamin A: 88IU | Vitamin C: 2mg | Calcium: 106mg | Iron: 2mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

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Filed Under: Breakfast, Desserts, Gluten-Free, Meal Prep, Muffins, Paleo Tagged With: zucchini

Previous Post: « 10-Minute Zucchini & Corn Fritters
Next Post: How to Cook Lentils On The Stove, In A Slow Cooker or Instant Pot »

Reader Interactions

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    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

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    Comments

  1. Christy

    October 23, 2017 at 1:48 pm

    These look super yummy! Do you have a conversion if I just have whole wheat flour on hand?

    Reply
  2. Kristina

    October 23, 2017 at 5:58 pm

    Any thoughts on egg substitutes? My infant has an egg allergy (dr is hopeful he’ll outgrow it. 🤞🏼) and we’re breastfeeding….so no egg for mom either. 😭

    Reply
    • Brooke

      February 10, 2018 at 7:32 pm

      My two sons have an egg intolerance! I replaced the 2 eggs with 1/3 of applesauce! it worked out well for us.

      Reply
  3. Anne Jenkins

    October 23, 2017 at 7:10 pm

    Can I use olive oil instead of coconut oil, grandson allergic to coconuts

    Reply
  4. Jennifer Richardson

    February 13, 2018 at 8:33 pm

    OMG! Wow, made these last night, and boy were they fantastic!! After I severely cut back on sugar a year and a half ago, my taste for sugar has declined also. But I still love chocolate. These are perfect–not very sweet, but just enough chocolate chips to give them a little sweetness. I have a feeling I will be making these a lot. Thanks so much!!

    Reply
  5. Emily

    March 30, 2018 at 3:39 pm

    Can the tapioca flour be replaced with something else? Thx!

    Reply
    • Taesha Butler

      April 7, 2018 at 6:35 pm

      You can use arrowroot as well!

      Reply
      • Steffi

        May 7, 2018 at 2:32 pm

        I am in Germany and we don’t have any of these. any other flour I could use? Thank you 😊

        Reply
  6. Rose

    November 7, 2018 at 12:38 am

    Can’t wait to make these! And… I had to have a laugh at the veryyyy end where you link to some other “one bowel muffin recipes” 😀

    Reply
    • Taesha Butler

      November 15, 2018 at 7:23 pm

      How have I never noticed that typo!?! LOL!

      Reply
  7. Krista allard

    January 16, 2019 at 3:20 am

    Is there a difference between cAcoa powder and cOcoa powder?? I followed your recipe to a T and it came out super thick and clumpy, I could have stirred and stirred. Not at all smoothe or as dark as what your photo shows… 🤔 any thoughts?? Maybe you should record your prep on this one one day 🤗🤗🤗

    Reply
  8. Kaley

    February 4, 2019 at 11:16 pm

    I am allergic to bananas, is there a replacement I should use? Or simply omit?

    Reply
    • Taesha Butler

      February 5, 2019 at 3:09 am

      You can omit and add a little extra sweetner to compensate!

      Reply
  9. Emilee

    March 24, 2019 at 8:47 pm

    I had to replace tapico flour with all-purpose gluten free and almond milk with coconut. I added a little avocado oil. They turned out Great!

    Reply
  10. LINDSAY HYMAS FARNWORTH

    July 23, 2019 at 3:35 am

    I made these tonight. SO delicious!

    Reply
    • Taesha

      July 30, 2019 at 9:52 pm

      So glad!!!

      Reply
  11. Rosie

    October 25, 2019 at 2:02 pm

    Made these last night for the second time. My 3yr old and 8yr old take over the preparation since everything is clearly done in one bowl! Super fast and easy to make. They smell and taste great!! My husband raved about them the first time and again😊 Thanks Taesha!

    Reply
    • Taesha

      October 25, 2019 at 3:51 pm

      I’m so glad Rosie!!Thanks for sharing!

      Reply
  12. Kate

    November 9, 2019 at 10:33 pm

    Do they need to be refrigerated after? How long will they keep?

    Reply
    • Taesha

      November 11, 2019 at 9:35 pm

      I always store my muffins in the fridge or freezer after to help keep them fresh longer. I find they usually last about 5 days in the fridge.

      Reply
  13. Oshinski

    July 12, 2020 at 12:02 pm

    5 stars
    I actually really liked these

    Reply
  14. Gina

    September 1, 2020 at 4:35 am

    5 stars

    Reply

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Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

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