Paleo Chocolate Chip Zucchini Muffins
These Paleo Zucchini Muffins are golden and crispy on the outside and soft and warm in the center! These muffins are super easy to make and they are filled with mini chocolate chips. They are a great easy breakfast, quick snack, or healthy dessert!
These soft and fluffy muffins are incredibly delicious! The grated zucchini adds the perfect amount of moisture. I love making these to have on hand for breakfasts and snacks!
Why This Recipe Works
I’ve been making and loving these Paleo Zucchini Muffins for years now. Read on for my favorite way to eat vegetables:
- These muffins are soft and fluffy with crispy golden edges.
- Try this Healthy Zucchini Bread too!
- They are versatile. Serve for breakfast, snacks, or even dessert.
- They are made with healthy ingredients.
- The zucchini adds moisture, vitamins, and nutrients.
- These zucchini muffins are Paleo, grain free, gluten free and dairy free!
- This is a recipe that does not taste healthy.
Recipe Steps
Step 1
First, preheat oven to 375 degrees Fahrenheit. Line a muffin tin with paper liners.
Step 2
Grate zucchini. Use a paper towel to squeeze out excess moisture. Be sure that all water is squeezed out.
Step 3
In a large mixing bowl, combine all ingredients except mini chocolate chips. Stir to combine.
Step 4
Then, fold in chocolate chips.
Step 5
Pour batter into muffin liners and fill up about 3/4 of the way to the top. Garnish with extra chocolate chips if desired.
Step 6
Bake for about 16 to 18 minutes, until a toothpick inserted in the middle comes out clean.
Step 7
Allow the Paleo zucchini muffins to cool in the pan for 5 minutes before removing to a wire rack to cool completely.
Frequently Asked Questions
Can I use zucchini noodles?
Yes! Chop zucchini noodles into bite sized pieces and squeeze out moisture before adding to the batter.
Can I use regular chocolate chips?
Of course. I used mini chocolate chips but normal chocolate chips work well too.
Should I peel zucchini for muffins?
Zucchini does not have to be peeled before making these muffins.
How should I store leftovers?
Store leftover Paleo Zucchini muffins in an airtight container at room temperature or in the fridge for up to 3 days.
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If you make this recipe, I’d love to see it! You can find me on Instagram, Facebook, and Pinterest. I’d love for you to follow along!
Get the Recipe: Paleo Chocolate Chip Zucchini Muffins
Ingredients
- 2 cups grated zucchini, excess water squeezed out
- 2 cups almond flour
- 1/2 cup coconut sugar
- 2 eggs, room temperature
- 1/2 tsp lemon juice
- 1 tsp baking soda
- 1/3 cup coconut oil, melted
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- pinch sea salt
Instructions
- First, preheat oven to 375 degrees Fahrenheit and line a muffin pan with liners.
- Grate zucchini. Use a paper towel to squeeze out ALL excess moisture.
- In a large mixing bowl, combine all ingredients except mini chocolate chips. Stir to combine.
- Next, fold in mini chocolate chips.
- Pour batter into muffin liners and fill about 3/4 of the way full. Garnish with extra chocolate if desired.
- Bake for 16 to 18 minutes or until a toothpick inserted comes out clean.
- Remove from oven. Cool muffins in pan for 5 minutes before carefully transferring to a cooling rack to finish cooling.
Notes
- Squeeze out ALL moisture from grated zucchini. It is very important to not have a watery batter.
- Zucchini noodles can replace grated zucchini. Cut zucchini noodles into small pieces and squeeze out all moisture before adding to the bowl.
- If the muffin tops are getting too golden before the muffins are done baking, add a piece of aluminum foil on top and continue baking.
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12 Comments on “Paleo Chocolate Chip Zucchini Muffins”
Can you substitute cassava flour for the almond flour?Â
Hi!  It would not be a perfect substitute.  You’d need less cassava flour than the 2 cups of almond flour this recipe needs.  I’d start with 1.5 cups and see how the dough looks.  I do have cassava flour muffins on my blog if you want to check those out too!Â
Hello, would there be any necessary changes if I were to use regular all purpose flour?
Hi Ren!  All purpose flour is quite different than almond flour.  You probably wouldn’t need the full 2 cups.  I’d say try 1.5 cups and see how the batter looks. Hope this helps!
Hello, would there be any necessary changes if I were to use regular all purpose flour?
Are the nutrition facts based on 1 muffin or for the whole recipe?Â
Hi Stephanie! The nutrition facts are for 1 muffin. Hope you love them!
Would these turn out ok if I substituted flax eggs for the eggs and used maple syrup instead of coconut sugar?  I’m wondering about the density of the muffins? Â
Hi Mindi! Â Unfortunately these muffins need the eggs. I do not recommend flax eggs. Â The maple syrup will make these muffins much more fudge like and gooey than the coconut sugar would. Hope this helps!Â
These muffins are insanely delicious! Â My whole family loved them!Â
I’m allergic to almonds do you have a flour sub?
Hi Hanna! You could try about 2/3 cup of coconut flour instead of almond flour. I haven’t tested it yet but that’s what I’d do!