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 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.
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!
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..
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!
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!
❤️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.
That’s a great idea, glad it worked out well!
Made these this week and they were sooooo good! My kids (2 and 4 y/o) gobbled them up! Thank you ?
When do you add lemon juice? I left it out the first time and they were amazing.
Everything I have made of your has been amazing! Made these muffins today and they are so good too. I’m loving this!
What is the lemon juice used for? It’s in the ingredients list, but not mentioned in the recipe steps.
Amazing muffins! Moist, not too sweet, a favorite now in our household!