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 baking recipes that taste just like the real deal? Purchase my book, Paleo Baking at Home here!
Muffins might just be my favorite thing to bake. Or maybe chocolate chip cookies? Or banana bread? It’s actually pretty tough to choose!
But no matter what your favorite thing is, I’m sure you’ll agree baking some easy muffins at home is something special.
Especially when it involves chocolate chips. And zucchini!
So of course we’re having fun today because this one has both and they are sooooo good!
These muffins were highly requested on Instagram and I’m happy to report they turned out even better than expected!
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 🙂
What You Need to Make These Zucchini Muffins with Chocolate Chips
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. Here’s everything you’ll need:
- eggs
- smooth almond butter
- refined coconut oil
- coconut sugar or maple sugar
- pure vanilla extract
- fresh lemon juice
- blanched almond flour
- tapioca flour or arrowroot
- baking soda
- fine sea salt
- 2 medium zucchini
- paleo friendly chocolate chips
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.
You’ll need to thoroughly squeeze out all the water from the shredded zucchini between paper towels before adding to the batter.
Zucchini holds a TON of water so make sure you squeeze out as much as possible.
Since paleo baked goods are more dense than traditional, this will ensure you won’t have any extra moisture weighing down the muffins.
For the chocolate chips, I used Enjoy Life brand, which is not technically paleo since it contains one sugar, however they’re dairy and soy free.
You can also go with Hu Kitchen or Evolved Chocolate for paleo friendly chocolate chips.
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}
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.
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 maple sugar or 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
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Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
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In a large bowl, whisk together the eggs, almond butter, coconut oil, coconut sugar and vanilla
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In a separate bowl, combine the almond flour, tapioca flour or arrowroot, baking soda and salt.
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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.
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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.
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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.
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Bake in the preheated oven for 22-25 minutes or until set in the center and lightly browned.
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Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!
Nutrition
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
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!
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!
They’re definitely a great one to try out!
Perfect recipe to meal prep this weekend! That texture is ON POINT. Can’t wait to try these!!
Enjoy!
HI! These look great. Is it 19 carbs / muffin?
Thank you
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 🙂
Great!! T1D…gotta watch those carbs:)
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.
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.
At what point do we use the 2tbsp lemon juice? Sorry I can’t seam to find this step…
I would suspect you would add it in with the wet ingredients. I completely missed this step and my muffins are now in the oven…oh well
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!
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.
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.
I noticed that too. Made them without the lemon juice and they were delicious!
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.
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?
Yes that should be fine, texture might change a little bit – I’d replace the amount of arrowroot with the blanched almond.
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?
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:
Hi my partner is allergic to almonds, do you think brown rice flour or cassava flour would work for this recipe?