These paleo chocolate zucchini muffins are moist, tender and delicious - everything you could want in a muffin! They're made with almond flour, loaded with freshly shredded zucchini and sweetened with maple syrup. Nothing but pure, simple, whole food ingredients!
I always love a good muffin...even more so when there are hidden veggies involved.
And these paleo chocolate zucchini muffins are SO good!
They are made with almond flour, loaded with freshly shredded zucchini and sweetened with maple syrup. They aren't too sweet (which I like), but are sweet enough to satisfy the taste buds of my kids.
My kids aren't fond of zucchini, but they love it in zucchini breads, cakes and donuts. And these chocolate zucchini muffins are something I bake frequently during the summer months. They never complain!
Why You'll Love these Chocolate Zucchini Muffins
- paleo and gluten free - made with wholesome ingredients like almond flour, cocoa powder, eggs and maple syrup
- kid approved - a great way to sneak in veggies
- refined sugar free - only sweetened with maple syrup
- oil free - made without any oil, but still moist and tender
Ingredients
This recipe for chocolate zucchini muffins doesn't contain any oil or butter. Yep, none at all! It's not a necessary ingredient for getting the perfect muffin texture and flavor.
Here's a list of what you need:
- blanched almond flour - these muffins are made with almond flour, but if you need the recipe to be nut free, then you can swap it for tigernut flour.
- tapioca flour - used for texture purposes. The best swap is arrowroot starch.
- cocoa powder - I like using organic Dutch processed cocoa powder for this recipe, but any cocoa powder will work
- paleo baking powder - I make my own paleo baking powder, but you can use any brand
- baking powder - for the rise
- baking soda - for the rise
- salt - enhances the flavors
- fresh zucchini - shredded and water removed
- large eggs - to bind the ingredients. An egg substitute has not been tested for this recipe.
- maple syrup - to sweeten the muffins
- vanilla extract - added for flavor
- dark chocolate chips - optional for extra chocolate flavor
How to Make Paleo Chocolate Zucchini Muffins
- Preheat your oven to 350 degrees F and line a muffin tin with 10-11 muffin cups.
- In a large mixing bowl, whisk together the dry muffin ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet mixture into the dry mixture and whisk until well combined.
- Scoop the batter into your lined muffin tin, filling each slot about ¾ full.
- Place the muffins in your oven and bake at 350 degrees for 22-25 minutes.
- Remove from the oven and let them cool for 10 minutes in the muffin tin, then transfer them to a wire cooling rack.
Storage
These healthy chocolate zucchini muffins are best stored in an air-tight container in the fridge. They will last well up to a week.
More Paleo Muffin Recipes
I have a large collection of healthy muffin recipes! Check out these great kid-friendly options:
Chocolate Zucchini Muffins (Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Total Time: 32 minutes
- Yield: 10-11 muffins 1x
Description
These healthy chocolate zucchini muffins are made with almond flour and loaded with freshly shredded zucchini. They are deliciously moist, gluten free and paleo friendly.
Ingredients
- 1 ½ cups blanched almond flour, spooned & leveled (150g)
- ⅓ cup tapioca flour (45g)
- ¼ cup cocoa powder, spooned and leveled (28g)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup shredded zucchini, water removed*
- 3 large eggs
- ¼ cup maple syrup
- 1 tsp vanilla extract
- ¼ cup mini dark chocolate chips (optional)
Instructions
- Preheat oven to 350 degrees F. Line a muffin tin with 10-11 muffin liners**
- In a large mixing bowl, combine all dry ingredients.
- In a separate bowl, whisk together the wet ingredients.
- Pour the wet mixture in to the dry mixture and whisk until well combined.
- Scoop the batter into your lined muffin tin, filling each slot about ¾ full.
- Bake at 350 degrees for 22-25 minutes.
- Remove the muffins from the oven and cool 10 minutes in the baking pan, then transfer to a wire cooling rack.
- Store muffins in an airtight container in the fridge, up to one week.
Notes
*Use a cheesecloth or nut milk bag to squeeze out the water from the zucchini.
**I've made these muffins many times and depending on the pan I use and whether I use silicone or paper muffin liners, I get 10-11 muffins.
Erin
These are fantastic! How has nobody else found and reviewed them?! I’m trying to reduce carbs and recently bought some almond flour and wanted to make something yummy, yet filling and hearty for breakfast. I decided to give this recipe a try and wow! I used cornstarch in place of tapioca starch and tossed in about 1/4 cup of dark chocolate chunks. These are going to be a breakfast staple for me, alongside my spinach/almond milk/ginger/pineapple smoothie 🙂
Katie
Thank you so much for the kind review 🙂 My kids LOVE these muffins as well - a great breakfast staple!
Sheri
Hello! Just checking to see if oatflour could replace almond flour? Thank you!
Katie
Hi! I don't bake with oat flour, so can't say how it will work as a substitute. If you try, I'd love to know how the recipe turns out.
Katie
My whole family loves these chocolate zucchini muffins. Enjoy!
Thurman Scrivner
Great suggestions! I'm definitely going to try them out.