Double chocolate zucchini muffins made grain-free, refined sugar-free, and dairy-free. These paleo healthy gluten-free zucchini muffins are perfectly sweet, fluffy, and moist.
Oh hey, zucchini season!
I have to admit, I eat an exorbitant amount of zucchini. I put it in Zucchini Herb Sausage Breakfast Casserole, Vegan Red Curry Zucchini Noodle Bowls, my Instant Pot Chicken Soup with Rice and so, so much more.
The sweet application of zucchini has always been a favorite of mine, too. I’m obsessed with these Paleo Chocolate Chip Zucchini Muffins and Paleo Double Chocolate Zucchini Bread, BUT NOW, these double chocolate zucchini muffins are really whetting my whistle.
Case in point: zucchini, zucchini, zucchini.
One of my favorite parts about this recipe, aside from the fact that it yields super rich muffins is that they don’t turn out overly sweet.
I like my muffins to be muffin-like rather than to taste like cupcakes. If you like a sweeter muffin, do feel free to add some coconut sugar or a zero-sugar sweetener like stevia, xylitol or erythritol.
How to Make Paleo Double Chocolate Zucchini Muffins:
There are a couple of ways you can make the batter for these muffins.
Option 1: Mix together the wet ingredients in a mixing bowl, and stir together the dry ingredients in a separate mixing bowl. Combine forces by pouring the wet into the dry and stirring well. Fill up the muffin tray with the batter, bake, and enjoy.
Option 2: Toss all ingredients except for the zucchini and chocolate chips into a blender. Blend until smooth. Fold in the chocolate chips and zucchini, then fill up your muffin cups and bake.
Regardless of the approach you take to preparing the batter, may I recommend that you sprinkle with coarse sea salt? I love the chocolate-salt combo, as I feel it really enhances the flavor and palatability!
Recipe Adaptations:
- For cakier muffins, add 2 Tbsp avocado oil or coconut oil.
- Add 3 Tbsp Coconut sugar or a couple drops of liquid stevia to make these muffins sweeter.
- I use stevia sweetened chocolate chips to keep these muffins lower on the glycemic index, but you can use any chocolate chip or chunk you like.
- Replace the almond flour with hazelnut flour.
Zucchini muffins all around!
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Paleo Double Chocolate Zucchini Muffins
Ingredients
- 3 eggs
- 1/2 cup pure maple syrup
- 1 cup zucchini grated
- 2 cups Super Fine Almond Flour
- 1/2 cup tapioca flour
- 1/2 cup raw cacao powder
- 1/2 tsp sea salt
- 1 Tbsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 cup sugar-free chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers.
- Whisk the eggs, pure maple syrup, and zucchini together in a mixing bowl (wet ingredients).
- In a separate bowl, stir together the remaining dry ingredients.
- Pour the wet mixture into the mixing bowl with the dry mixture and stir well until well-combined.
- Pour muffin batter into the muffin tray, filling the holes 3/4 of the way up. Bake on the center rack of the oven 18 to 22 minutes, or until muffins are cooked through.
- Remove from oven. Allow muffins to cool at least 30 minutes before peeling and eating.
Nutrition
I was pleasantly surprised with this muffin recipe. I made it with my grand-daughter as her mom is gluten free. I had a little trouble knowing if they were done , so might have over-baked a bit, but, they were delicious. Think I would add 2T. avocado oil. Thanks for this great recipe.
Thanks so much for sharing, Marleen! I’m happy you and your granddaughter enjoyed the recipe. The next time I make it, I’ll try it with 2 Tbsp of avocado oil and see how it turns out. Couldn’t be bad to add some additional moisture, right? 😉
What if I wanted to use bobs 1:1 flour? Would that be ok for the recipe? how much would I use instead of the tapioca and almond flour?
Hi Rebecca,
I’ve never tested the recipe using Bob’s 1:1, but I would replace the almond flour AND tapioca flour with 1.5 cups of BRM to start. If the batter seems too runny, I would add 1/4 cup more and see where that lands me 😉 Let me know how it turns out and how much flour you use! xoxo
Had a large zucchini to use up so made a double batch of these today–they’re awesome! Great texture on the inside and the muffin top is ever so slightly crisp, which I love. Added vanilla extract and the coconut oil variation, but no extra sugar. Subbed chopped pecans for chocolate chips (just a personal preference ?) Still sprinkled some chocolate chips on top, though! Already bookmarked in my favorites because I will absolutely be making these again. Thanks for sharing!
I’m so glad you enjoy the muffins! I love the idea of adding pecans – I’ll definitely try this soon!