Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly. These paleo chocolate zucchini muffins are tender, chocolaty, and perfect for breakfast or snack.
Looking for more Paleo Muffins? You'll love my Paleo Chocolate Muffins. If you're a fan of pumpkin you'll want to make my Healthy Pumpkin Muffins. They're paleo too!
For more grain-free and paleo recipes be sure to check out my Paleo Recipes page.
Grain-Free Chocolate Zucchini Muffins
If you are a fan of zucchini bread and chocolate you are going to love these scrumptious Grain-Free Chocolate Zucchini Muffins. They are tender, have a slight crumble, and perfectly balanced with wholesome ingredients and CHOCOLATE. They are the perfect Paleo Chocolate Zucchini Muffins.
This recipe is another variation from my Paleo Chocolate Chip Muffins, which are one of the top made recipes here at Gluten-Free Palate. They are incredibly simple to make, delicious, and nutritious. Zucchini lovers would say that these are a perfect paleo zucchini muffin.
Do I need to squeeze the liquid from the shredded zucchini before I mix it in?
In many recipes you do need to because of the added moisture. This grain-free chocolate zucchini muffin recipe doesn't use a lot of zucchini and it works well with the added moisture, so no need to remove the access liquid. Simple grate your zucchini and stir it into the batter when called for.
When you make paleo chocolate zucchini muffins do you peel the zucchini?
Nope. You don't need to peel the zucchini for these paleo chocolate zucchini muffins. Just make sure you give your zucchini a good rinse to remove any dirt. Zucchini peels are soft and grate super easy so you don't have to remove the peel when you are making paleo zucchini bread or muffins.
How to make paleo chocolate zucchini muffins
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- Add the coconut oil, maple syrup, and eggs and mix until well combined.
- Add shredded zucchini, and if desired, stir in chocolate chips.
- Mix until well combined.
- Spoon batter evenly into your paper liners and bake as directed.
- Cool before serving.
Super easy, right? You are going to love these paleo zucchini muffins.
What can I use instead of Maple Syrup?
You can use honey, agave or a sugar free syrup in this recipe in place of the maple syrup. Just note that the flavor will be different. Maple syrup tends to be mild in flavor while still adding a touch of sweetness.
Can I use an egg replacer?
I haven't tried using an egg replacer in this recipe because of the amount of eggs that it calls for. I have had others comment on similar recipes that chia egg and flax egg worked well, but the muffins didn't rise as much.
If you make these grain-free chocolate zucchini muffins exactly as the recipe calls for they will be fail-proof. I haven't tested these muffins with a lot of substitutions. If you do find a substitution that you like please stop back by and let me know. It helps others that might be looking for the same substitution.
Paleo Chocolate Zucchini Muffins
I can't wait for you to try these paleo chocolate zucchini muffins. You will love how tender they are, the hints of zucchini, and the chocolatey goodness. These muffins hold up for about 48 hours (because of the zucchini). If you can't polish them off that quickly you can freeze them until you are ready to enjoy them.
Looking for other grain free muffins? You might like my grain-free carrot cake muffins. Looking for a banana muffin? Try these Paleo Chocolate Banana Muffins from Texan Erin. For a treat, you'll want to make this Paleo Chocolate Avocado Cake.
Did you make these Paleo Chocolate Zucchini Muffins? Please leave me a comment below letting me know what you thought.
Grain-Free Chocolate Zucchini Muffins
Grain-Free Chocolate Zucchini Muffins that are gluten-free, dairy-free, and Paleo friendly. These muffins are tender, chocolaty, and perfect for breakfast or snack.
Ingredients
- 2 cups almond flour (or almond meal)
- ¼ cup unsweetened cocoa
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup coconut oil, melted and cooled (or oil of choice)
- ¼ cup pure maple syrup
- 3 large eggs, room temperature
- ¾ cup shredded zucchini
- ½ cup gluten-free, dairy-free dark chocolate chips
Instructions
- Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
- In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
- In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
- Add the wet ingredients to the dry ingredients and mix until well combined.
- Stir in the shredded zucchini.
- Stir in the chocolate chips.
- Spoon batter evenly into your paper liners.
- Bake for 20-22 minutes or until the center is set.
- Remove from the oven and let cool for 5-10 minutes before serving.
- Store in an airtight container at room temperature for up to two days.
Notes
- You can use almond meal or almond flour in this recipe.
- You can use your oil of choice. We often use avocado oil.
- If desired, omit the chocolate chips.
Nutrition Information:
Yield:
12Serving Size:
1 muffinsAmount Per Serving: Calories: 297Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 48mgSodium: 121mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 7g
Natalie
These look amazing! I'd have them for breakfast any day 😉
chrystal
Thanks for stopping by!
Juliana
Hey! I would love to try and bake these but i am wondering. Is there a way to substitute the coconut oil?
chrystal
Hi Juliana,
You don't have to use coconut oil. You can use your oil of choice in this recipe.
Best,
Chrystal
Juliana
I tried them with vegetable oil same amount as you would with coconut oil and super good! I also found that zesting the zucchini instead of grating it gave it some added moisture and made them taste super delicious! Will totally be trying more of your recipes
chrystal
Hi Juliana,
Thank you for stopping by to let me know you liked them. I love the idea of zesting the zucchini.
Best,
Chrystal
Wandalee
I made this as a loaf. It is delicious tasting, however, I would definitely fine grate the zucchini next time so that it fully softens into the loaf or muffin. I also used almond meal vs. almond flour and wonder if the texture would be changed by that? The chocolate flavor rich with just the right amount of sweetness.
chrystal
Thanks for sharing Wandalee. I am glad you liked these muffins.
Best,
Chrystal
Wendy
Organic apple sauce
Vicki
I can’t have almond - is there a substitute for that flour?
chrystal
Hi Viki, I don't have a substitute for this flour by I have a classic gluten-free zucchini bread recipe you might like that doesn't use almond flour.
Best,
Chrystal
Sarah
I subbed 1/2 c coconut flour + 2 baby food pouches, worked great!
chrystal
Hi Sarah,
Thank you for stopping by and letting me know. 🙂
Best,
Chrystal
Sandra
These muffins are fantastic, I doubled the recipe, cut the oil in half and used a little less then double the syrup and they were perfect. Thanks.
chrystal
Hi Sandra,
I'm so glad you like them. Thank you for letting me know.
Best,
Chrystal
Laura
This is a family favorite. My daughter is gluten free and egg free so I have used flax eggs with no problems! Everyone loves this recipe and I love being able to give my kids a treat that is so much better than the standard, highly processed muffin.
chrystal
Hi Laura,
I am so glad you family loves these muffins. Thank you for letting me know you've used flax eggs with no problems. Did you know I have a carrot cake version? They might light that one too.
All my best,
Chrystal
Aurelis
can I use sugar instead of maple syrup? what amount?
chrystal
Hi Aurelis,
You should be able to use equal parts sugar in this recipe. I haven't tried it myself, but I'm guessing it would work. I also have a zucchini bread recipe that uses sugar, that you can make into muffins if you want to give that a try.
Best,
Chrystal
Gabrielle
Do these muffins freeze well?
Estelle George
Can you freeze these muffins?
chrystal
Hi Estelle,
Yes, you can freeze them for up to 3 months.
Best,
Chrystal
Estelle George
Thanks soooo much for the fast reply! I am making them tomorrow and freezing them for xmass.
I am going to cool them of course and out them in freezer bags, Anything else I need to do?
Crystal
These are SO GOOD made as written, but I wonder what these would taste like if you added 1 tsp of vanilla extract? Any thoughts?
chrystal
Hi Crystal,
Yes, you can add vanilla.
Best,
Chrystal
Estelle George
Can you use blanched almond flour instead of almond flour in this recipe?
chrystal
Hi Estelle,
Yes, you can use almond flour, blanched almond flour, or almond meal.
Best,
Chrystal
Estelle George
Thanks so much! I am a new baker to gluten free.
Estelle George
Just made the muffins and they are crispy on the outside but the toothpick still is wet with chocolate? Is that ok?
chrystal
Hello Estelle,
These muffins shouldn't be crispy on the outside. The outside will be more firm, and the inside should be tender but not wet. Did you switch any of the ingredients?
Best,
Chrystal
Michelle
These are FANTASTIC! We make them all the time. My sister found the recipe and shared it with me. They love it too for the healthier muffin benefits. I appreciate that it's GF and DF.
chrystal
I am so glad you like them. Thank you for letting me know.
Best,
Chrystal
Allison
So yummy! And you can’t even taste the zucchini, which is a good thing in my opinion Not overly sweet either.
chrystal
I am so glad you like it. Thank you for letting me know.
Best,
Chrystal
Lisa
Made these today, and they did NOT disappoint! Delicious, light, tasty ... love, love, love! Thanks for another fun recipe to use up those garden zucchini in! 🙂
chrystal
So glad you loved them. Thank you for sharing.
Best,
Chrystal
August Devoto
Looking for a sugar, agave, honey, maple syrup free version. Apple sauce?
chrystal
Applesauce should work. These muffins are a little spongy/tender so just be aware that the applesauce may cause them to be a little softer than normal.
Best,
Chrystal
Rhonda R
I made these yesterday. They are sooooo yummy! Even my husband, who is not generally a fan of gluten free or “healthy” baked goods, thought that they are truly tasty. I followed the suggestion to grate the zucchini using the smaller grate, and you don’t even notice it in the muffins. I did use more like a full cup since I wanted to use all of the zucchini that I had. Also, I used Lily’s sugar free dark chocolate chips to keep the carbs lower. The muffins turned out moist with a light crumb, as advertised. They seem almost decadent, and can even double as dessert. This will definitely be a go-to recipe. Thanks!
chrystal
I am so glad you both love them. Thank you for letting me know.
Best,
Chrystal