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}
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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.
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.
Love these and make them often!! Wondering if I could sub sunflower butter ?
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.
Love your recipes! These are amazing! So moist and delicious and just the right amount of sweet. Thank you for giving my zucchini purpose.
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.
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.
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.
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?
yes I made these zucchini muffins the directions were easy to follow the muffins came out well will make again and again