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4.28.18

Chocolate Chip Zucchini Muffins {Paleo, GF, DF}

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These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They’re loaded with chocolate chips and, of course zucchini – though you can’t taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

I’ve been completely zucchini-crushing lately.   Both literally and figuratively (as in I have a big “crush” on zucchini – as you’ll see in a few of my upcoming recipes!)

But yes, literally, I’ve been crushing zucchini.  Or rather, shredding it, spiralizing it, and squeezing a whole lot of water out of it.  And then of course, cooking and baking with it!

The results have been well worth the effort of squeezing – whether we’re going savory or sweet – zucchini is one happy-making vegetable.  So versatile and fun, from zucchini bacon fritters to these chocolate chip zucchini muffins, to the (surprise!) recipe I have coming tomorrow.

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

But let’s shift over to the muffins for now – the muffins that so many of you wanted to see, at least according to my Instagram poll 2 weeks ago.

Every time I bake with zucchini, I’m amazed how well it “hides”, to the point where you can’t taste it or even SEE it, at least if you peel it before shredding.

Just a tip – I didn’t peel mine, but when I do, it literally is completely hidden in whatever I’m baking.  And what does that equal?  Happy kids, of course.  But hey, these zucchini muffins were actually for me (the momma) and I don’t mind seeing a little green.  In fact, I like seeing green 🙂

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

As you can see above, the batter for the muffins is quite thick – this is completely normal, since zucchini contains so much water (even after squeezing the heck out of it) and lends lots of moisture to the muffin batter.

I actually made the mistake of adding too much zucchini to batch #1 of these muffins.  Let me tell you – if there’s one time NOT to indulge in your reckless side, it’s when you’re baking with zucchini.

I learned this lesson the hard way of course, and paid for it with sad, mushy muffins.  I stuck to the plan with batch number 2, and was happily rewarded with muffins that were moist but not mushy, fluffy and deliciously sweet, but not too sweet!

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

So we’ve established that the taste and texture passed my tests, now let’s get to the ingredients!

Everything needed for this recipe is simple, and probably already in your kitchen – eggs, almond butter, coconut oil, vanilla, almond flour, and either arrowroot or tapioca flour.

The batter itself, without the zucchini, is very thick and resembles more of a cookie dough than a muffin batter – this is a good thing!  Once you stir in the zucchini, you’ll have a nice thick muffin batter that will rise beautifully in the oven.

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

For the chocolate chips, I used Enjoy Life brand, which is not technically paleo since it contains one sugar, however it’s dairy and soy free.

For a completely paleo chocolate chip/chunk, I recommend chopping up some paleo dark chocolate (sweetened with coconut sugar) or even making your own maple sweetened paleo chocolate using my truffle recipe (just the coating!)

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

I hope you’re ready for some EPIC zucchini muffin baking!  Get that zucchini shredded and the oven preheated – let’s do this!

Make sure to snap a photo and tag me on Instagram so I can see your incredible creations 🙂

Chocolate Chip Zucchini Muffins {Paleo, GF, DF}

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

Chocolate Chip Zucchini Muffins {Paleo, GF, DF}

These chocolate chip zucchini muffins are seriously tasty with a soft, moist texture and the perfect amount of sweetness.  They're loaded with chocolate chips and, of course zucchini - though you can't taste the veggies at all!  Kid approved, easy to make, paleo, gluten-free, dairy-free.

Author: Michele Rosen
Prep Time: 20 minutes
Cook Time: 22 minutes
cooling time: 20 mins
Total Time: 42 minutes
Course: Baking/Dessert, Breakfast
Cuisine: Paleo
Servings: 14 muffins
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Did you make this recipe?
Leave a review
4.57 from 65 votes

Ingredients

  • 2 large eggs room temp
  • 1/4 cup smooth almond butter
  • 1/4 cup organic refined coconut oil melted and cooled to almost room temp
  • 1/2 cup organic coconut sugar
  • 1 tsp pure vanilla extract
  • 2 tsp fresh lemon juice
  • 1 3/4 cups blanched almond flour
  • 1/3 cup tapioca flour or arrowroot
  • 1 tsp baking soda
  • 1/4 tsp fine grain sea salt
  • 2 cups shredded zucchini about 2 medium, water squeezed out with paper towels after shredding. Mine weighed 7 oz after squeezing the water out
  • 1 cup mini chocolate chips or dark chocolate morsels*

Instructions

  1. Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
  2. In a large bowl, whisk together the eggs, almond butter, coconut oil, coconut sugar and vanilla
  3. In a separate bowl, combine the almond flour, tapioca flour or arrowroot, baking soda and salt.

  4. Using a spoon or spatula, stir the dry ingredients into the wet. The batter will be very thick at this point, and should resemble a cookie dough. The zucchini will add lots of moisture to the batter, so no worries that it’s so thick.
  5. Fold all the shredded zucchini (after squeezing out water) into the batter to evenly distribute, them stir in the chocolate chips, leaving a few to sprinkle over the muffin tops of desired.
  6. Using a spoon or ice cream scoop, fill prepared muffin cups will batter at least 3/4 of the way up, then sprinkle additional chocolate chips over the top if desired. The recipe will make about 14 muffins so you may have to bake in batches depending on your pan.
  7. Bake in the preheated oven for 22-25 minutes or until set in the center and lightly browned.
  8. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!

Recipe Notes

*You can also use these dairy free, soy free dark chocolate chips

 

Nutrition

Calories: 251kcal
Carbohydrates: 19g
Protein: 6g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 26mg
Sodium: 168mg
Potassium: 170mg
Fiber: 2g
Sugar: 9g
Vitamin A: 75IU
Vitamin C: 3.5mg
Calcium: 91mg
Iron: 1.1mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Chocolate Chip Zucchini Muffins:

 

Want More Paleo Breads and Muffins?  Try One of These!

Almond Butter Chocolate Chip Banana Bread

Double Chocolate Chip Zucchini Bread

Sweet Potato Cinnamon Raisin Muffins

Banana Sweetened Banana Bread

Pumpkin Chocolate Chip Bread {Nut Free}

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Natalie says

    April 28, 2018 at 10:04 am

    5 stars
    I love baking with zucchini! I only started baking with zucchini about a year ago, but it’s absolutely genius! These muffins look and sound delicious and would make such a great sweet snack!

    Reply
    • Michele says

      April 28, 2018 at 11:39 pm

      They’re definitely a great one to try out!

      Reply
  2. Brittany Audra says

    April 28, 2018 at 11:11 am

    Perfect recipe to meal prep this weekend! That texture is ON POINT. Can’t wait to try these!!

    Reply
    • Michele says

      April 28, 2018 at 11:38 pm

      Enjoy!

      Reply
      • emily says

        April 30, 2018 at 9:19 am

        HI! These look great. Is it 19 carbs / muffin?
        Thank you

        Reply
        • Michele says

          April 30, 2018 at 11:02 am

          Yup, if you make 14. Much of the carbs are from the chocolate chips though since it’s a full 1 cup! You can reduce coconut sugar and chocolate a bit to lower the carbs 🙂

          Reply
          • emily says

            April 30, 2018 at 2:27 pm

            Great!! T1D…gotta watch those carbs:)

  3. chris czajkowski says

    April 28, 2018 at 10:01 pm

    4 stars
    Love what you cook, but, sorry, I am grossly put off by the ads – particularly on this post. I know you get paid for it, but it is getting very hard to find your posts amid all the junk. Good luck to you, anyway.

    Reply
  4. chris czajkowski says

    April 28, 2018 at 10:02 pm

    4 stars
    I love your baking but, sorry, I am grossly put off by the ads – particularly on this post. I know you get paid for it, but it is getting very hard to find your posts amid all the junk. Good luck to you, anyway.

    Reply
    • Marina says

      September 13, 2020 at 12:40 pm

      At what point do we use the 2tbsp lemon juice? Sorry I can’t seam to find this step…

      Reply
  5. Joyce @ The Hungry Caterpillar says

    April 28, 2018 at 11:37 pm

    I’m really excited to be planting my garden soon! I’m going to make sure I’ve still got this recipe come zucchini season!

    Reply
  6. Stephanie Bridgehouse says

    April 29, 2018 at 6:22 am

    In the list of ingredients baking powder is not listed, however, in step 3 of the instructions baking powder is listed as one of ingredients. If it’s part of the recipe how much should be used? Can’t wait to try this recipe.

    Reply
  7. Sara says

    April 29, 2018 at 4:45 pm

    Hi, these looks great! But I went to make them and I am a bit confused with the recipe. In the ingredients it says 2 tsp fresh lemon juice, but in the directions I don’t see anything about where to add it. Also, in the dry ingredients part, you mention baking powder, but that isn’t in the ingredient list. Just a bit confused as what to do.

    Reply
    • Leah says

      May 13, 2018 at 8:46 am

      5 stars
      I noticed that too. Made them without the lemon juice and they were delicious!

      Reply
      • Chrissy says

        August 6, 2020 at 5:30 pm

        Also didn’t see when to add lemon juice, so. I left it out. Also I only see baking soda, not baking powder as others have mentioned.

        Reply
  8. Alandrea says

    April 30, 2018 at 10:25 am

    Hi I want to try to make these but I don’t have the arrowroot flour, can I get away with just using the blanched almond flour?

    Reply
    • Michele says

      April 30, 2018 at 10:58 am

      Yes that should be fine, texture might change a little bit – I’d replace the amount of arrowroot with the blanched almond.

      Reply
  9. Alissa says

    April 30, 2018 at 10:25 am

    Hi! These look great and are perfect for my grain free/low FODMAP diet. Question, if I wanted to make the muffins themselves chocolate, would you recommend just added the cacao powder to the recipe, or subbing out one of the other flours first?

    Reply
    • Michele says

      April 30, 2018 at 11:01 am

      Hi! I have a chocolate zucchini bread recipe that you can look to for guidance – it’s similar to this one except altered to include raw cacao powder – here it is:

      Reply
  10. Athena says

    April 30, 2018 at 11:32 am

    Hi my partner is allergic to almonds, do you think brown rice flour or cassava flour would work for this recipe?

    Reply
  11. Joanne Jensen says

    May 1, 2018 at 10:56 am

    4 stars
    I made these muffins and they’re wonderful. As a couple others have said, the recipe is incorrect somewhere. The ingredients list 2 teaspoons of lemon juice which is not stated in directions on how to use. Also, the directions say to include baking powder and baking soda, but there is no listing or amount to use of the baking powder. Please fix this in the recipe. I love your recipes but I need them correct as I am not talented enough to figure it out for myself! Thanks much! However, the muffins are delicious.

    Reply
  12. Rachel says

    May 1, 2018 at 10:12 pm

    I’m new to your blog! I saw these muffins on Instagram, I believe. Do you ever use protein or collagen powder in your baking? I’m wondering if 1 or 2 scoops could be added to these? Thanks! These look great!

    Reply
  13. Pharma Franchise says

    May 2, 2018 at 8:42 am

    5 stars
    I want to eat this chocolate chip right now. i can’r control on myself. Thank you so much for share this recipe. now i will share this recipe with my friends..

    Reply
  14. May says

    July 2, 2018 at 7:10 pm

    The texture was spot on! you can’t tell these are gluten, dairy free or paleo. They taste just like regular vanilla muffins with chocolate chips. i’m wondering if the recipe really requires 2 cups of shredded zucchini or not, i only used 1 cup and the texture was perfect. Thanks for a wonderful recipe!

    Reply
    • May says

      July 2, 2018 at 7:11 pm

      5 stars
      The texture was spot on! you can’t tell these are gluten, dairy free or paleo. They taste just like regular vanilla muffins with chocolate chips. i’m wondering if the recipe really requires 2 cups of shredded zucchini or not, i only used 1 cup and the texture was perfect. Thanks for a wonderful recipe!

      Reply
  15. Carla says

    July 18, 2018 at 6:18 pm

    5 stars
    ❤️these muffins! However, to cut down on carbs I used only 1/2 cup chocolate chips and I also used the Zest from the half of lemon that I used for the juice. I love the slight hint of zip that it adds! So ? tasty! Fresh is always best, but if you are like me I like to do my prep work ahead of time. So I shredded a lot of zucchini and froze it into 2 cup Ziploc bags. If you choose to do this remember you really need to drain the liquid off after it has thawed, before you add it to the recipe.

    Reply
    • Michele says

      July 19, 2018 at 11:18 am

      That’s a great idea, glad it worked out well!

      Reply
  16. Michelle says

    August 10, 2018 at 11:51 am

    5 stars
    Made these this week and they were sooooo good! My kids (2 and 4 y/o) gobbled them up! Thank you ?

    Reply
  17. Liz says

    August 18, 2018 at 4:17 pm

    When do you add lemon juice? I left it out the first time and they were amazing.

    Reply
  18. Janette says

    September 3, 2018 at 8:54 pm

    5 stars
    Everything I have made of your has been amazing! Made these muffins today and they are so good too. I’m loving this!

    Reply
  19. Pam Young says

    October 5, 2018 at 7:47 pm

    What is the lemon juice used for? It’s in the ingredients list, but not mentioned in the recipe steps.

    Reply
  20. Debbie says

    October 6, 2018 at 4:24 pm

    5 stars
    Amazing muffins! Moist, not too sweet, a favorite now in our household!

    Reply
  21. Alissa says

    October 23, 2018 at 11:48 pm

    5 stars
    I made these muffins tonight and they were amazing!! Thank you!

    Reply
  22. Leah Fink says

    November 21, 2018 at 1:40 pm

    5 stars
    Wonderful. Moist easy just the right amount of sweetness. I saw another recipe on a different website that had a cup of almond butter! I served these to guests the morning after my daughter’s wedding…they were very popular!

    Reply
  23. Amanda says

    February 9, 2019 at 8:51 pm

    Have you tried them with flax eggs? Thanks

    Reply
  24. Sara says

    February 17, 2019 at 2:31 pm

    4 stars
    Just made these today. I followed the recipe but I couldn’t find where to put the lemon in? Also I added some cinnamon!

    Reply
  25. Rebecca says

    February 23, 2019 at 11:23 pm

    Have you ever used frozen or canned zucchini for recipes like this? It’s very water logged & you have much less once you squeeze as much water out as you can.

    Reply
    • Michele says

      February 24, 2019 at 5:59 pm

      No I haven’t, but I’d imagine as long as you squeeze lots of water out the measurement would be the same.

      Reply
    • Elle says

      August 1, 2020 at 11:21 am

      I just asked someone about this, and they said to pull the zucchini out of the freezer and add it to the recipe when it’s still half frozen. That way, there’s not so much water to deal with.

      Reply
  26. Sky says

    February 24, 2019 at 9:51 pm

    Hi! When do we add the lemon juice?

    Reply
  27. Mary says

    March 2, 2019 at 10:54 am

    5 stars
    My favorite. Can’t live without them

    Reply
  28. Maggie says

    March 31, 2019 at 12:37 am

    5 stars
    This is my new go-to muffin recipe! The first time I made it, I used a food processor to shred the zucchini, so the shreds were a bit too large and the muffins were a bit mushy. This time, I hand grated, and also subbed in some grated carrots to reduce the moisture. I used cinnamon and raisins instead of the chocolate chips. Lastly, I ran out of tapioca starch this time so I used potato starch instead, and it still turned out well.

    Reply
  29. Kristen says

    April 11, 2019 at 4:43 pm

    5 stars
    Ohmygosh. There aren’t enough words for how much I love these muffins. ❤️ Thank u for another amazing recipe!

    Reply
  30. Dianne says

    April 15, 2019 at 10:26 pm

    5 stars
    Absolutely the best Paleo muffins we have ever tasted! Thank you so much!!!

    Reply
  31. Andrea Clifford says

    April 29, 2019 at 8:13 am

    5 stars
    These were easy to make and delicious! For Paleo diets and general eaters!LOL Everyone enjoyed these muffins. I will definitely be baking these again.

    Reply
  32. Helen says

    May 2, 2019 at 9:49 am

    I made a batch of these today and they were absolutely delicious, fluffy, and devoured in an instant. Only comment is that the instructions do not list where to add the lemon juice, and as a result I completely forgot to put it in. Tasted great regardless, but the punch of lemon would have made them sing.

    Reply
  33. Amy says

    June 13, 2019 at 7:17 am

    5 stars
    Love these and make them often!! Wondering if I could sub sunflower butter ?

    Reply
  34. Sarah says

    July 10, 2019 at 12:41 pm

    5 stars
    I made these this morning (in the form of six monster muffins). So lovely and moist! The zucchini really does make the muffin so deliciously soft and just a tiny bit gooey. I added walnuts and raisins as well.

    Reply
  35. Karla Sisco says

    August 17, 2019 at 2:12 pm

    5 stars
    Love your recipes! These are amazing! So moist and delicious and just the right amount of sweet. Thank you for giving my zucchini purpose.

    Reply
  36. Stephanie says

    August 24, 2019 at 1:23 pm

    2 stars
    I was disappointed. Mine came out very dry. Don’t get carried away squeezing the water out of the zucchini. I used a cotton cloth and really wrung it out and needed that extra moisture.

    Reply
  37. Elisa Sellars says

    August 27, 2019 at 11:13 pm

    5 stars
    This is a very nice muffin recipe – moist and chocolatey sweet! Next time I’ll try leaving out the chocolate and adding pecans or dried fruit.

    Reply
  38. Kim says

    October 6, 2019 at 11:44 am

    5 stars
    I’ve made these several times now. This recipe is definitely a winner. I even use half the chocolate chips in the recipe. My super picky eater daughter loves them. Made them with my granddaughters yesterday and they took the entire batch home and mom asked me to send her the recipe. None of them eat paleo.

    Reply
  39. Sharon says

    December 1, 2019 at 10:22 am

    I’m new to baking with flour alternatives. I used coconut flour and arrow root starch flour. I shredded my zucchini the night before and had it in a paper towel in the refrigerator. I completely had a baking fail. I’m not sure if different flour makes a change or what I did wrong. My batter was a dry crumbled mess. Any thoughts?

    Reply
  40. Mary Ann P Brady says

    January 19, 2020 at 2:20 pm

    yes I made these zucchini muffins the directions were easy to follow the muffins came out well will make again and again

    Reply
  41. Amy says

    March 24, 2020 at 3:05 pm

    5 stars
    This was absolutely delicious. I enjoyed the texture and taste thoroughly.

    Reply
  42. Amy says

    March 31, 2020 at 2:31 pm

    5 stars
    These were SO good. Definitely the best gluten-free muffin recipe I’ve made off the internet.

    Reply
  43. Meaghan says

    April 11, 2020 at 4:57 pm

    My kids loved these! Thank you!!

    Reply
  44. Jackie says

    April 18, 2020 at 8:49 pm

    5 stars
    OMG. These are light, fluffy and delicious. I didn’t have coconut sugar so subbed in 1/4 cup maple syrup.

    Reply
  45. Rhian says

    April 23, 2020 at 8:48 am

    Oh my! So so good! Everyone in the family loved it!

    Reply
  46. Paige Barker says

    April 25, 2020 at 6:07 pm

    5 stars
    These were so yummy! my 1.5year old loved them. I am just wondering if anyone has had success freezing these?

    Reply
  47. Danielle Price says

    May 4, 2020 at 9:25 pm

    5 stars
    So good! I used 60% cacao chocolate chips, regular size since I couldn’t find minis, so only used 1/2 cup. Followed recipe besides that and they are delicious. I mean really really good. My skeptical hubs even said so and my 12 year old daughter admitted so even if she didn’t want to. Will be a snack for me each day. Can these be frozen?

    Reply
  48. Patricia Phillips says

    May 9, 2020 at 5:46 pm

    I just popped these in the oven – then I saw the lemon juice on the counter. There was no instruction for the lemon juice!! 🙁
    I don’t bake much so I followed the instructions carefully – I guess it should have gone in with wet ingredients.

    Reply
    • Fiona says

      July 22, 2020 at 7:37 pm

      I just did the same thing! My lemon is just for countertop decor I guess haha Wish she would update the instructions.

      Reply
  49. Jill says

    July 5, 2020 at 1:32 pm

    5 stars
    So incredibly delicious. I will be making these often.

    Reply
  50. Sara F says

    July 30, 2020 at 9:29 pm

    5 stars
    We made these and they are terrific. They directions were missing the lemon juice and something else.
    Can you leave a note of how to bake this as a bread? Temp and time?

    Reply
  51. Rosemarie L. says

    August 6, 2020 at 6:36 pm

    5 stars
    I didn’t have any chocolate chips so I substituted 1/4 cup cacao powder and 1 tbs pure maple syrup. They were amazing! Rich chocolate muffins!! p.s. no lemon juice

    Reply
  52. Emily M says

    September 5, 2020 at 10:18 am

    Just making these this AM. Your list of ingredients mentions lemon juice, but nowhere in your instructions does it mention it again (when combining wet ingredients). Is this a necessary ingredient? I’ve never used lemon juice unless I’m “making” buttermilk with almond milk. I’m guessing that it’s supposed to be there with the almond butter and baking soda?? Thank you!

    Reply
  53. Rebecca says

    September 12, 2020 at 9:02 pm

    5 stars
    These are AMAZING! They are perfect for when you want some zucchini bread but also want some chocolate 🙂 I left out the lemon juice and added a dash of cinnamon and they were delicious! I’ve already shared this recipe with my family, I will be making these again!

    Reply

Trackbacks

  1. Caterpillar Crawl: April 2018 – The Hungry Caterpillar says:
    April 30, 2018 at 2:03 am

    […] Chocolate Chip Zucchini Muffins from Paleo Running Momma. Up to 1/4 cup of almond flour has been found to be safe for FODMAPers, meaning these puppies should be good to go! Substitute cane sugar for the coconut sugar during the elimination phase, since coconut sugar has yet to be tested for FODMAP content. […]

    Reply
  2. Banana Blueberry Muffins- The Little Epicurean says:
    June 19, 2018 at 7:00 am

    […] Chocolate Chip Zucchini Muffins […]

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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This Whole30 Chicken Enchilada Soup is the most po This Whole30 Chicken Enchilada Soup is the most popular soup on the blog! I promise to try out some *real* paleo enchiladas but for now this soup version is hitting the spot!It’s creamy, packed with flavor, healthy, and so hearty and filling.  It comes together in just 30 minutes and is perfect for weeknights.  Get the link to the recipe in my bio 😄https://www.paleorunningmomma.com/chicken-enchilada-soup-paleo-whole30/#whole30 #whole30recipes #soup  #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood
New on the blog - this creamy dijon salmon is made New on the blog - this creamy dijon salmon is made all in one skillet in just 20 minutes!  Packed with flavor, perfect for weeknights and even kid approved. This quick paleo dinner is also Whole30 compliant and low in carbs, for a healthy meal you’ll want on repeat! Get the link to the recipe in my bio 🍽https://www.paleorunningmomma.com/paleo-dijon-salmon-whole30-keto/#whole30 #whole30recipes #ketorecipes #januarywhole30 #keto #lowcarb #lowcarbrecipes #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood
New on the blog - this quick and tasty paleo and W New on the blog - this quick and tasty paleo and Whole30 beef stir fry is loaded with flavor and veggies and uses clean simple ingredients.It’s so much healthier than takeout but just as fast! Family approved and great for weeknight dinners. I love serving it over fried cauliflower rice to keep it paleo, Whole30 compliant and low carb too.  Get the link to the recipe in my bio 😄https://www.paleorunningmomma.com/paleo-beef-stir-fry-with-veggies-whole30-keto/#whole30 #whole30recipes #januarywhole30 #lowcarbrecipes #ketorecipes #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood
New on the blog today! This paleo and Whole30 Garl New on the blog today! This paleo and Whole30 Garlic Tuscan Shrimp is made all in one skillet in just 20 minutes!It’s packed with flavor, perfect for weeknights and even kid approved.  You can easily make it keto friendly too!  Get the link to the recipe in my bio 🍤🥦🍅https://www.paleorunningmomma.com/garlic-tuscan-shrimp-paleo-whole30/#lowcarb #lowcarbrecipes #whole30 #whole30recipes #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood
Crispy chicken thighs are definitely my favorite k Crispy chicken thighs are definitely my favorite kind of chicken! This keto and Whole30 all in one-skillet Greek chicken is packed with flavor and veggies and perfect for weeknights. You’ll want on it repeat in your house after the first try!  Get the link to the recipe in my bio 🍗🥘https://www.paleorunningmomma.com/greek-chicken-paleo-whole30-keto/#whole30recipes #whole30 #ketorecipes #lowcarb #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood #lowcarbrecipes #januarywhole30
One of my favorite things to make with pesto - Who One of my favorite things to make with pesto - Whole30 chicken pesto stuffed sweet potatoes!  Sooooo tasty, filling and easy to make!A paleo and Whole30 compliant pesto is mixed with shredded chicken and tops perfectly baked sweet potatoes.  Great to make ahead of time and the leftovers save well!  Get the link to the recipe in my bio 🍠https://www.paleorunningmomma.com/chicken-pesto-stuffed-sweet-potatoes-paleo-whole30/#whole30 #whole30recipes #januarywhole30 #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood
Whole30 Lemon Chicken Piccata is the most popular Whole30 Lemon Chicken Piccata is the most popular recipe on my blog - have you tried it yet?This savory one-skillet lemon chicken piccata is so dang tasty and couldn’t be easier!  Perfect for weeknights and the leftovers save well for lunch the next day.  It’s paleo, Whole30 compliant, low carb and keto friendly. Get the link to the recipe in my bio 😄🥘🍋https://www.paleorunningmomma.com/lemon-chicken-piccata-whole30-keto/#whole30 #whole30recipes #januarywhole30 #keto #lowcarb #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood
New on the blog today - Paleo French Onion Smother New on the blog today - Paleo French Onion Smothered Pork Chops made all in one skillet and a new family favorite!The pork chops are pan fried and loaded with caramelized onions and sautéed mushrooms, a savory gravy and an addicting dairy free “cheese” sauce. This easy, flavor-packed dinner is quick enough for weeknights and the leftovers are delicious too!  Get the link to the recipe in my bio 🥘https://www.paleorunningmomma.com/paleo-french-onion-smothered-pork-chops-whole30-keto/#whole30 #whole30recipes #lowcarb #lowcarbrecipes #paleo #glutenfree #todayfood #beautifulcuisines #feedfeed #eeeeeats #cleaneats #cleaneating #foodblogeats #f52grams @thefeedfeed #feedfeedglutenfree #tastespotting #thekitchn #buzzfeedfood #foodgawker #foodblogfeed #tastingtable #paleorecipes #glutenfreerecipes #paleofood
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