Chocolate Chip Zucchini Muffins
These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!
Chocolate Chip Paleo Zucchini Muffins
This Paleo Zucchini Muffin recipe is an OG Lexi’s Clean Kitchen and still a goodie all these years later! This recipe was originally published in celebration of LCK turning 1 back in 2014. We’re republishing today because this recipe has stood the test of time and is worth the photo facelift it got to reshare today!
These gluten free muffins made with a blend of almond flour and coconut flour have the perfect texture! They are the best way to use up zucchini and your picky eaters will never know there are some veggies inside the muffin! Grab one when you are running out the door, or for a guilt-free mid-day snack. They freeze well, too!
Ingredients for these Gluten Free Zucchini Muffins:
- Almond Flour
- Coconut Flour
- Eggs
- Honey
- Vanilla
- Unsweetened Apple Sauce
- Baking PowderZ
- Zucchini
- Chocolate Chips
Is Almond Flour Healthy?
I love using almond flour as the base for my muffin recipes because they make the best gluten-free muffins without needing to add a lot of other fussy ingredients. Almond flour is a delicious and nutrient dense alternative to any other flour. It is low in carbs and high in fat which makes it a great healthy flour that makes you feel fuller, longer.
How to Measure Almond Flour
If you have an electronic kitchen scale at home, it’s best to use it here to measure almond flour. Almond flour can be tricky to measure as it can be easily compacted, even straight from the bag. The same goes for coconut flour because such a small difference in measuring can impact a recipe because it’s such an absorbent flour. So we’ve included the weight in grams here. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly scoop the almond flour or coconut flour into the cup measurement and level it off.
Looking for other recipes to use up zucchini? Check out these others:
- Lemon Parmesan Chicken with Zucchini Noodles
- Stuffed Zucchini Boats
- Oven Baked Zucchini Fries
- Zucchini Linguine with Homemade Meat Sauce
If you like this muffin recipe, check out these:
- Morning Glory Muffins
- Cinnamon Crumb Cake Muffins
- Lemon Blueberry Muffins
- Cinnamon Bun Banana Muffin
Chocolate Chip Zucchini Muffins
These Chocolate Chip Paleo Zucchini Muffins are fluffy, moist, and packed with good-for-you ingredients. Made with a combination of almond flour and coconut flour, this gluten-free muffin recipe is made with unrefined sweeteners, zucchini, dark chocolate and is the perfect grab-and-go breakfast!
Ingredients
- 2 eggs
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened apple sauce
- 2 cups (192 grams) almond flour
- 1 tablespoon (7 grams) coconut flour
- 1/4 teaspoon fine sea salt
- 2 teaspoons baking powder
- 1/2 cup grated zucchini (or 1/2 medium zucchini)
- 1/2 cup chocolate chips
Directions
- Preheat oven to 350ºF and line a muffin tin with parchment paper liners.
- In a mixing bowl whisk together eggs, honey, vanilla, and applesauce. Add in almond flour, coconut flour, salt and baking powder to combine.
- Fold in grated zucchini and dark chocolate.
- Fill muffin liners with a heaping 1/4 cup of batter and bake for 20 minutes.
Recipe Notes
This post was originally published in May 2014, and updated and republished in August 2019 with new photographs.
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20 responses to “Chocolate Chip Zucchini Muffins”
Congrats on your new home and your anniversary, both so great! These are amazing by the way, one of my favs. Have a great week!
These look so yummy and moist and delicious! I can’t wait to try them 🙂
Yay to your new home!! Such exciting times! Your recipe looks super yummy and a great recipe to start off the 2nd year of your blog! 🙂
You should be SO proud! I’m honoured to have been a part of even a tiny piece of your journey. Congrats gorgeous! Can’t wait to see what the future and your new house will bring!!!
Happy one year blog anniversary!! I am a big fan of your recipes and always enjoy reading your blog. These muffins look amazing! I can’t believe there’s zucchini in them!
Thanks so much Polly 🙂
Yum! I want to try them! What chocolate chips did you use? Thanks! and Greetings from Germany 😉
Dark chocolate chips or Enjoy Life’s Dark Chocolate Chips! Have a great day, Kati 🙂
These muffins look so delicious! We usually have some friends give us zucchini during the summer; this recipe will be on the must-make list! 🙂
Is there any substitute for the coconut flour and tapioca starch?
That would change the recipe. You can likely sub more almond flour for the coconut flour and with some adjustments, remove the tapioca. See older muffin recipes on my page, those don’t include tapioca.
Can arrowroot starch and tapioca starch be used interchangeably in baking?
Not all the time, but it may work in this!
Hey Lexi!
Was wondering if I could make this recipe into a ‘bread’ instead of muffins if you thought that would work?
Should work great!
new home and yr new recipe
nice well
These were good but a little bland. Didn’t stop me from eating them all! haha – I might have added too much zucchini or not shredded it fine enough. I would make again and maybe add a little dash of cinnamon or something to help liven up the flavor a bit.
I don’t see the amounts for the honey or vanilla. Am I missing something?
Hi Shannon! 1/4 cup honey and 1 teaspoon of vanilla! Enjoy!
This looks SO good! I definitely have to try and make some.