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The Paleo Running Momma

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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.

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
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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4.79 from 19 votes

Ingredients

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
Fat: 18g
Saturated fat: 8g
Cholesterol: 26mg
Sodium: 168mg
Potassium: 170mg
Carbohydrates: 19g
Fiber: 2g
Sugar: 9g
Protein: 6g
Vitamin A: 1.5%
Vitamin C: 4.3%
Calcium: 9.1%
Iron: 6%

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

What I Used To Make My Chocolate Chip Zucchini Muffins:

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.

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!

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Reader Interactions

Reader Reviews & Comments


  1. 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


  3. 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. 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

  6. 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. 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

  8. 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

  9. 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

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

    Reply


  11. 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. 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

  14. 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


    • 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. ❤️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


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

    Reply


  22. 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


  24. 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. 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


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

    Reply

  32. 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

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