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Paleo chocolate chip zucchini muffins on a neutral backdrop.

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!
5 from 3 votes

Ingredients

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.
Calories: 229kcal, Carbohydrates: 15g, Protein: 5g, Fat: 18g, Saturated Fat: 7g, Trans Fat: 1g, Cholesterol: 28mg, Sodium: 120mg, Potassium: 12mg, Fiber: 2g, Sugar: 10g, Vitamin A: 57IU, Vitamin C: 1mg, Calcium: 54mg, Iron: 1mg