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!
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.
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