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!
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).
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!
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
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
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!
Comments
These look super yummy! Do you have a conversion if I just have whole wheat flour on hand?
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. 😭
My two sons have an egg intolerance! I replaced the 2 eggs with 1/3 of applesauce! it worked out well for us.
Can I use olive oil instead of coconut oil, grandson allergic to coconuts
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!!
Can the tapioca flour be replaced with something else? Thx!
You can use arrowroot as well!
I am in Germany and we don’t have any of these. any other flour I could use? Thank you 😊
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” 😀
How have I never noticed that typo!?! LOL!
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 🤗🤗🤗
I am allergic to bananas, is there a replacement I should use? Or simply omit?
You can omit and add a little extra sweetner to compensate!
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!
I made these tonight. SO delicious!
So glad!!!
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!
I’m so glad Rosie!!Thanks for sharing!
Do they need to be refrigerated after? How long will they keep?
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.
I actually really liked these