Paleo Chocolate Zucchini Muffins

Paleo, Gluten-Free, Dairy-Free, Refined Sugar-Free, Minimal Ingredients, Easy

OMG! These Paleo chocolate zucchini muffins are light, moist, and full of rich chocolate flavor. The perfect recipe for using up all those zucchinis. 😉

One Paleo Chocolate Zucchini Muffins

It amazes me on the amount of zucchini you can get from one plant – let alone six. It’s a zucchini overload over here! I’m trying to keep up with all the zucchini by coming up with delicious Paleo side dishes and desserts like these chocolate zucchini muffins. OMG, THE BEST EVER.

My boys both gave these two thumbs up, so I couldn’t deny them their second muffin right after. These Paleo chocolate zucchini muffins are light, moist, and full of rich chocolate flavor. For this recipe, I did not add chocolate chips but left it as an option in the recipe below.

If you have picky eaters (husband included), I suggest peeling the zucchini before shredding! 😉

You’ll want to read this blog post in its entirety for more helpful tips and tricks you’d typically by-pass. Or, if you are feeling lucky, jump to the recipe below and get started!

Either way, I’d love to hear how your chocolate zucchini muffins turned out, so please leave a comment and share it with your friends and family.

How to ‘Sweat’ Shredded Zucchini

To sweat a zucchini simply means to remove excess water, but it’s an important (and very easy) step you won’t want to skip!

1. Shred zucchini onto a kitchen towel, cheesecloth, or paper towel, spread out into a thin layer.

2. Sprinkle 1/4 teaspoon of sea salt onto the shredded zucchini and allow to sit for 10 minutes.

3. After 10 minutes, wring out the zucchini over the sink and remove the excess water. Set aside until ready to use.

How to Make Paleo Chocolate Zucchini Muffins

1. Preheat the oven to 350 degrees. Grease your muffin pan with avocado oil or line with parchment cups.

2. In a large bowl, whisk together almond flour, cacao powder, baking soda, and salt.

3. In a small bowl, whisk avocado oil, coconut sugar, and eggs, then pour into the large bowl and stir until combined.

4. Next, fold in the shredded zucchini with a spatula (and chocolate chips if you desire).

5. Evenly distribute the batter into the prepared muffin cups, filling each cup roughly 2/3 of the way full (about 2 heaping tablespoons).

6. Bake in the preheated oven for 20 minutes or until the tops are firm or a toothpick comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before serving.

How to Make Paleo Chocolate Zucchini Muffins

How to Store Paleo Chocolate Zucchini Muffins

Muffins can be stored in an airtight container for up to 2 days on the counter or 4 days in the refrigerator for optimal freshness. If you plan to store your muffins longer, place them into a freezer-safe container or resealable bag in a single layer, and freeze for 1 to 3 months.

Essential Equipment for Making Paleo Chocolate Zucchini Muffins

Muffin Pan – I’m old school and use a standard stainless steel muffin pan for all my muffin and cupcake needs. Feel free to use a silicone pan if you have one on hand and prefer to bake with it instead.

Muffin Liners – If you are anything like me, I ALWAYS forget the muffin liners since I tend to avoid the baking aisle. For times like these, grease the muffin cups with avocado or your preferred baking oil.

Paleo Chocolate Zucchini Muffins

More Paleo Muffin Recipes

Banana Bread Muffins – Turn your favorite Paleo banana bread into an on-the-go sugar-free breakfast (or snack) with these Paleo banana bread muffins!

Pumpkin Muffins – Enjoy this moist almond flour-based Paleo pumpkin muffins packed full of pumpkin flavor this holiday season or when the craving calls!

Corn Dog Muffins – These homemade Paleo corn dog muffins are kid-approved, allergy-friendly, and easy to make. Great for a quick grab and go lunch or freeze extras for later.

Basic Staples for Making Paleo Chocolate Zucchini Muffins

Almond Flour  For this recipe, I used blanched almond flour and found that it gives these muffins the best texture and taste when compared to other alternative Paleo flours.

Unsweetened Cacao Powder – Cacao powder is made by cold-pressing unroasted cacao beans – leaving all the living enzymes and nutrients in place. Which is very different than cocoa powder. Cocoa powder is roasted at high temperatures that change the molecular structure, which lowers the nutrient value.

Avocado Oil – Avocado oil has a very mild to non-existent flavor and gives these muffins a moist and light taste and texture.

Coconut Sugar – Coconut sugar is a natural sweetener with a lower glycemic index. It can also be swapped out for equal parts of honey or maple syrup (this may change the taste and texture).

Eggs – It’s best to source local eggs from pasture-raised chickens. If your location and budget do not allow for this, store-bought pasture-raised or organic eggs are second to best.

Zucchini – Its always best to choose local or organic when you can. If using conventional zucchini, make sure to wash and peel (if desired).

Paleo Chocolate Chips (optional) – You can use my homemade Paleo chocolate recipe featured in my Paleo Chocolate Covered Strawberries post. Make the chocolate and pour it into a chocolate chip mold, place in the refrigerator until hardened.

Shop Amazon For All Your Paleo Essentials And Staples

Eaten Paleo Chocolate Zucchini Muffins
One Paleo Chocolate Zucchini Muffins
Print Pin
0 from 0 votes

Paleo Chocolate Zucchini Muffins

Course Dessert, Snack
Keyword gluten free, muffins, paleo, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 178kcal
Author Angela Blanchard

Equipment

  • Muffin Pan

Ingredients

optional

Instructions

  • Preheat the oven to 350 degrees. Grease your muffin pan with avocado oil or line with parchment cups.
  • In a large bowl, whisk together almond flour, cacao powder, baking soda, and salt.
  • In a small bowl, whisk avocado oil, coconut sugar, and eggs, then pour into the large bowl and stir until combined.
  • Next, fold in the shredded zucchini with a spatula (and chocolate chips if you desire).
  • Evenly distribute the batter into the prepared muffin cups, filling each cup roughly 2/3 of the way full (about 2 heaping tablespoons).
  • Bake in the preheated oven for 20 minutes or until the tops are firm or a toothpick comes out clean. Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack. Cool completely before serving.

Nutrition

Calories: 178kcal | Carbohydrates: 8g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 41mg | Sodium: 117mg | Potassium: 63mg | Fiber: 3g | Sugar: 3g | Vitamin A: 75IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg

Nutritional facts aren’t always factual – please use these as a reference only. Speak to a nutritionist about your recommended daily values and for more accurate information.

tag momeatspaleo