By Wendy Stoltz / Last Modified On January 15, 2023
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.
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.
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.
- 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
- 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.
- 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.
Serving Size:1 muffins
Amount Per Serving: Calories: 297Total Fat: 21gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 48mgSodium: 121mgCarbohydrates: 22gFiber: 4gSugar: 14gProtein: 7g
Paleo Chocolate Zucchini Muffins Post
These look amazing! I'd have them for breakfast any day 😉
Thanks for stopping by!
Hey! I would love to try and bake these but i am wondering. Is there a way to substitute the coconut oil?
You don't have to use coconut oil. You can use your oil of choice in this recipe.
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
Thank you for stopping by to let me know you liked them. I love the idea of zesting the zucchini.
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.
Thanks for sharing Wandalee. I am glad you liked these muffins.
Organic apple sauce
I can’t have almond - is there a substitute for that flour?
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.
I subbed 1/2 c coconut flour + 2 baby food pouches, worked great!
Thank you for stopping by and letting me know. 🙂
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.
I'm so glad you like them. Thank you for letting me know.
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.
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,
can I use sugar instead of maple syrup? what amount?
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.
Do these muffins freeze well?
Can you freeze these muffins?
Yes, you can freeze them for up to 3 months.
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?
Thank you for the fast reply! These muffins are yummy and easy.
I have been frustrated with complicated gf recipes and I will look for some more recipes on your site.
Thanks so much!
Thanks Bella, so glad to hear that.
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?
Yes, you can add vanilla.
Can you use blanched almond flour instead of almond flour in this recipe?
Yes, you can use almond flour, blanched almond flour, or almond meal.
Thanks so much! I am a new baker to gluten free.
Just made the muffins and they are crispy on the outside but the toothpick still is wet with chocolate? Is that ok?
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?
I didn't mean to say crispy! I thought they were delicious and they were moist! But my family does not like the taste of coconut oil. So my daughter who is gf said to use canola oil next time. What do you think?
Hi Estelle, yes, the taste of the oil will affect the taste of the muffins. Try canola oil, it should work.
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.
I am so glad you like them. Thank you for letting me know.
So yummy! And you can’t even taste the zucchini, which is a good thing in my opinion Not overly sweet either.
I am so glad you like it. Thank you for letting me know.
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! 🙂
So glad you loved them. Thank you for sharing.
Looking for a sugar, agave, honey, maple syrup free version. Apple sauce?
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.
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!
I am so glad you both love them. Thank you for letting me know.
Do you think these would work with canned pumpkin puree instead of the grated zucchini?
I would suggest you try these - https://www.glutenfreepalate.com/paleo-pumpkin-muffins
I replaced the maple syrup with granulated monk fruit sweetener; is this why the mix was so dry? I did add some almond milk to thin it some, but looking for suggestions!
Hi Erica, I think you're probably right. The maple syrup adds needed moisture to the batter. I think you're on the right track with the idea to use almond milk!
Hi, should I use refined or unrefined coconut oil in this? I have both and there is a HUGE difference in taste. Thank you!
Hi Ella! If you enjoy the coconut flavor, use the unrefined. Otherwise, the refined coconut oil will have a more neutral flavor. Either will work in the recipe. enjoy!
I used honey, so still moist and delicious.
Thanks Allison. Glad you shared your variation.
These are DELICIOUS!
I make a double batch, so I can have 24 on hand at a time and keep them in the fridge.
For a double batch here are the changes I tweaked…instead of 4 cups almond flour, I use 3+1/2 cups and 1/2 cup cassava flour.
Instead of maple syrup I used honey
Instead of 1+1/2 cups zucchini, I used 2 cups.
Sooo good, thank you for this recipe, yummy and nutritious too!
Thanks Allison, double batches are the best. Glad you enjoyed them! Thanks for sharing your tweaks.