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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

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