Paleo Chocolate Zucchini Muffins

Name: Grain-Free Chocolate Zucchini Muffins
Prep time: 10 min
Cook time: 22 min
Total time: 37 min
Yield: 12
Cuisine: Breakfast
Ingredients: 2 cups almond flour (or almond meal); 1/4 cup unsweetened cocoa; 1/4 teaspoon salt; 1/2 teaspoon baking soda; 1/4 cup coconut oil, melted and cooled (or oil of choice); 1/4 cup pure maple syrup; 3 large eggs, room temperature; 3/4 cup shredded zucchini; 1/2 cup gluten-free, dairy-free dark chocolate chips

By Wendy Stoltz 54 Comments

By Wendy Stoltz / Last Modified On January 15, 2023

Jump to Recipe

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.

Table of Contents

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.

Ingredients in Paleo Chocolate Zucchini Muffins

Almond Flour - A finely milled almond flour is the best to use when baking these paleo muffins.

Unsweetened Cocoa - For flavor and texture, and to give that rich chocolate flavor.

Salt - Salt helps bring out the other flavors in these paleo zucchini muffins.

Baking Soda - This leavener helps the muffins rise.

Coconut Oil - I like the light flavor of coconut oil in these muffins. Melted and cooled butter can be used as well.

Maple Syrup - For sweetness and flavor.

Eggs - For added protein and fat, and to hold everything together. Eggs also help with texture.

Zucchini - Adds a touch of flavor, moisture, and helps with the tender texture.

Paleo Chocolate Chips - For flavor, texture, and to level up the chocolate.

If you have any questions about the ingredients in these paleo chocolate zucchini muffins, please leave a comment below and I will get back to you.

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.

What other paleo sweeteners can I use?

I haven't tested this, but I can assume that most other liquid paleo sweeteners will also work in the paleo chocolate zucchini muffin recipe.

What chocolate chips are paleo?

Enjoy Life Foods Chocolate Chips are considered Paleo Friendly
Lily's makes a keto and paleo friendly chocolate chip
90% dark chocolate, chopped
Paleo Chocolate Chunks

You really want to look for brands that only use cocoa and sugar. Avoid cheaper brands of chocolate chips that have extra ingredients.

How long will these paleo chocolate zucchini muffins last?

I highly suggest eating these paleo chocolate zucchini muffins within a few days. They will keep well for about 5 days in an air tight container or in the freezer for up to 3 months.

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.

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.

More Paleo Recipes:

If you love these paleo zucchini muffins, you might like more of our paleo recipes.

Paleo Apple Crisp - Learn how to make the perfect paleo apple crisp! With a crunchy sweet topping and tender, tart apples, this paleo apple crisp recipe is quick to make and its grain-free, gluten-free, and vegan.

Paleo Pumpkin Bread - This tender, flavorful paleo pumpkin bread is simple to make, and it only uses a handful of ingredients. The only question is, do you like to add chocolate chips to your almond flour pumpkin bread?

Paleo Chocolate Cupcakes - These Paleo Chocolate Cupcakes are tender, rich and packed with healthy fats and protein. Top these paleo almond flour cupcakes with your favorite paleo frosting or mine.

Paleo Cornbread - A corn-free paleo cornbread that's tender, flavorful and it actually tastes like cornbread. For anyone who is looking for a good grain-free cornbread recipe you're going to love how easy and delightful this almond flour cornbread is.

Paleo Pancakes - A Paleo Pancake Mix Recipe that is simple to make, a tried and true grain-free pancake recipe, and can be made right away, or stored for future use. Dairy-free, and refined-sugar free, these paleo pancakes are fluffy and the perfect start to any morning.

Paleo Banana Muffins - These scrumptious Paleo Banana Muffins are simple to make, and ready to devour in less than thirty minutes.

Paleo Apple Cake - One bowl paleo apple cake that's tender, rich with apples and cinnamon, and simple to make. This paleo apple cake recipe is also gluten-free, dairy-free, and refined sugar free.

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.

Yield: 12 muffins

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.

Prep Time 10 minutes

Cook Time 22 minutes

Rest Time 5 minutes

Total Time 37 minutes

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:

Serving Size:

1 muffins
Amount Per Serving: Calories: 297Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 48mgSodium: 121mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 7g