Chocolate Zucchini Paleo Muffins

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!

Prep Time5

Cook Time25

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten free muffins, healthy chocolate muffins, healthy muffins for kids, paleo muffins, zucchini muffins

Servings: 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