At a Glance:
Prep Time: 15 minutes mins
Cook Time: 16 minutes mins
Total Time: 31 minutes mins
Get the Recipe:
Paleo Chocolate Chip Zucchini Muffins
These Paleo Chocolate Chip Zucchini Muffins have a crispy golden exterior and a soft warm middle. The mini chocolate chips throughout provide the perfect amount of chocolate. These Paleo zucchini muffins are a delicious and easy way to sneak in those veggies!
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.
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.
Calories: 229 kcal , Carbohydrates: 15 g , Protein: 5 g , Fat: 18 g , Saturated Fat: 7 g , Trans Fat: 1 g , Cholesterol: 28 mg , Sodium: 120 mg , Potassium: 12 mg , Fiber: 2 g , Sugar: 10 g , Vitamin A: 57 IU , Vitamin C: 1 mg , Calcium: 54 mg , Iron: 1 mg
Course: Breakfast
Cuisine: American