These are the best paleo zucchini muffins with chocolate! Tender and moist on the inside and loaded with chocolate they are made with almond flour, coconut flour and tapioca flour. They are really easy to make and also gluten free and dairy free! Perfect for breakfast, snacks or anytime.
Why you will love this recipe:
- These are the absolute best paleo zucchini muffins! They have the most amazing crisp 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 simple and 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 make a great breakfast, snack or dessert.
- They are made in one bowl so the clean up is quick and easy.
- Besides being paleo, these zucchini muffins are also grain free, gluten free, dairy free and refined sugar free.
- Kids love them!
Taste and texture:
These muffins have the perfect crips muffin tops yet are light fluffy and crumbly on the inside. They are super moist and you get delicious chunks of chocolate with every bite. They don't tase like zucchini and are sweet, but not too sweet.
Key Ingredients and substitutions:
- Almond flour – this is one of my favourite grain free flours! You could swap this for cashew flour.
- Tapioca flour – 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.
- 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.
- 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.
- Dark chocolate - For paleo, make sure the chocolate you choose is dairy free and soy free. I just use dark chocolate bars and break them into pieces but you can also use dark chocolate chips. My favourite paleo chocolate bars are Hu Kitchen and Zazubean.
How to make this recipe:
First, preheat your oven to 350 degrees Fahrenheit.
Then add all the ingredients, except for the chocolate, to a large bowl and stir well until smooth. Then stir in the broken chocolate pieces.
Next, line a muffin tray with parchment paper muffin cups and fill each muffin cup until it’s heaping (see the photo).
Lastly, bake the muffins for ~25 minutes, until the tops are golden and a toothpick inserted inside comes out clean.
- Do not try swapping the flours! I have not tested this recipe with any other flour combinations and don't suspect they will work out if you make your own substitutions.
- I always recommend lining your muffin tray with parchment paper muffin liners. This ensures your food will not come into contact with the non-stick coating on the tray (which is associated with many different health problems - read more about that here) and also makes the clean up so simple!
- You do not need to squeeze the liquid out of the zucchini before making these muffins.
- These muffins freeze really well so feel free to make a double or triple batch and save some for later.
Variations and add ins:
- Instead of broken chocolate bars you can use dairy free chocolate chipsinstead – these are my favourite chocolate chips that are sweetened with coconut sugar.
- 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.
These muffins are delicious served as they are, but you could also top them with nut butter or jam to give them even more flavour.
How to store:
Store these muffins in an air tight container in the fridge for up to 7 days after you make them.
These muffins also freeze really well in an airtight bag or container for up to 3 months.
Frequently asked questions:
No! They will not turn out. Cassava flour and tapioca flour are totally different flours and cannot be used interchangeably.
If you can't have almond flour I would recommend cashew flour instead.
I have not tested this recipe without eggs myself, but have had a few readers try both chia seed and flax seed eggs with success.
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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Paleo Zucchini Muffins with Chocolate
- Preheat your oven to 350F.
- In a large bowl mix all the dry and the wet ingredients, except for the chocolate, and stir well until smooth.
- Add in the chocolate pieces and stir in until smooth.
- Line a muffin tray with large parchment muffin cups and fill each cup with batter until it is full, and slightly heaping.
- Place the tray in the oven and bake for 25 minutes, until the muffins are golden brown and a toothpick inserted inside comes out clean.
- Let them cool and enjoy!
- This recipe yields 12 muffins.
- Do not try swapping flours, this recipe has not been tested with any other grain or gluten free flours and I cannot guarantee that any swaps would work.
- These muffins freeze really well.
- Nutritional values are an estimate and will vary depending on the specific ingredients used.