The Best Paleo Chocolate Chip Zucchini Muffins

These are the best paleo chocolate chip zucchini muffins. Not only do they taste amazing but they are really easy to make and are also gluten-free and dairy free.

Table of Contents

• Why you will love this recipe:
• Ingredients and substitutions:
• How to make (step-by-step):
• Top Tips:
• Variations and add ins:
• How to serve:
• How to store:
• Frequently asked questions:
• Other recipes you will love:
• Recipe

Why you will love this recipe:

• These are the absolute best paleo zucchini muffins! They have the most amazing firm muffin tops yet are nice and moist on the inside. Just like a bakery style muffin.
• They are loaded with chocolate. And who doesn't love chocolate? It makes these muffins even more indulgent.
• Even though they are made from scratch they are really easy to make and you don't have to squeeze the liquid out of the zucchini, making them even easier!
• These muffins freeze really well so they are great for meal prep.
• They are made in one bowl so the clean up is quick and easy. 
• Besides being paleo, these healthy chocolate chip zucchini muffins are also grain free, gluten free, dairy free and refined sugar free. 

If you love baking with zucchini you will also love my healthy double chocolate zucchini bread!

Ingredients and substitutions:

• Almond flour – One of my favourite gluten free flours that gives these muffins the most amazing flavour. Be sure to use almond flour and not almond meal which is more gritty. You could also swap this for cashew flour. 
• Tapioca flour or tapioca starch – this helps give the muffins such a light and fluffy texture. I don't recommend swapping this for another flour.
• Coconut flour – this helps add just the perfect amount of crunch to the muffin top. I don't recommend swapping this for another flour. 
• Coconut sugar – My favourite natural granulated sugar that adds the perfect amount of sweetness to these muffins while keeping them refined sugar free.
• Full fat coconut milk - to give these muffins some healthy fats and even more moisture. You could swap this for another dairy free milk such as almond milk or cashew milk. 
• Eggs - these help the muffins rise when they bake and help the muffins stay together. I have not tried making these muffins without eggs or with any egg replacements and am not sure if any swaps would work.
• Baking soda - to help the muffins rise and become even more light and fluffy.
• Coconut oil - this helps add moisture to these gluten-free muffins and gives the muffins the perfect texture.
• Vanilla extract - this helps enhance all the delicious flavours of these healthy muffins.
• Fresh zucchini - the star of these muffins! You are going to love that you don't have to squeeze the zucchini to make these muffins. This adds tons of moisture to these muffins plus a nice serving of veggies.
• Dark chocolate chips - zucchini and chocolate are made for each other! Instead of chocolate chips you can also use chocolate chunks or broken chocolate bars.

How to make (step-by-step):

Step one:

First, preheat your oven to 350 degrees Fahrenheit.

Step two:

Then add all the ingredients, except for the chocolate chips, to a large bowl and stir well until smooth. Then stir in the chocolate chips by hand.

Step three:

Next, line a muffin tray with parchment paper muffin cups and fill each muffin cup until it’s heaping (see the photo).

Step four:

Lastly, bake the muffins for approximately 25 minutes, until the tops are golden and a toothpick inserted inside comes out clean.

Variations and add ins:

• These muffins freeze really well so feel free to make a double or triple batch and save some for later.
• Instead of chocolate chips you can use chocolate chunks or broken chocolate bars.
• Feel free to add other additions such as raisins or chopped nuts. 

How to serve:

These muffins are delicious served warm or cold. You can serve them on their own, or pair them with other foods such as eggs or sausages to make a healthy, complete breakfast. They can also be eaten as a snack or a healthy dessert.

How to store:

Store these muffins in an airtight container in the fridge for up to 7 days.

These muffins also freeze really well in an airtight bag or container for up to 3 months.

Frequently asked questions:

Other recipes you will love:

• The Best Paleo Bread
• Paleo Orange Chocolate Chunk Muffins
• Paleo Chocolate Chip Banana Bread
• Paleo Biscuits
• Paleo Lemon Blueberry Muffins
• Vegan Peach Cobbler

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