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:
Unsweetened Apple Sauce
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:
These Chai Chocolate Chip Cookie Bars with Vanilla Bean Glaze are deliciously gooey, chocolatey, and perfectly spiced. Drizzled with easy vanilla bean glaze for an added yummy bonus! If you love chai spices as much as we do, these cookie bars are a must-make! These bars take 30 minutes or less to make, and are totally gluten-free and grain-free. Made in partnership with Nuts.com!
Is there anything better than warm ooey-gooey chocolate chip cookies in bar form with a hint of chai spice and drizzled with vanilla bean glaze? These are seriously my favorite!
I am so excited to bring you today’s recipe in partnership with my friends at Nuts.com. Their spices are incredibly fresh and tasty, and combined together makes these chai-spiced bars my absolute FAVORITE. You get nice size, re-sealable bags which are perfect for stocking your pantry and assuring that you don’t run out! Plus their vanilla bean (used in the glaze) is a great value!
Gluten-free, paleo-friendly, and grain-free, but nobody will know the difference! Substitute the butter for coconut oil or palm shortening to make this dairy-free as well.
While cookie bars bake, whisk together glaze ingredients in a small mixing bowl.
Let cool completely before cutting. Drizzle with vanilla bean glaze and devour!
I like to cook these for 10 minutes as I like them slightly undercooked. Set your timer for 10 minutes, then add time as desired.
Loading nutrition data...
This post is sponsored by Nuts.com. All opinions are always 100% my own!
It is getting chilly outside and I know just what I’m doing this weekend! I’ll be inside whipping up a batch of these Gingerbread Chocolate Chip Muffins, because nothing says December and a comforting holiday breakfast like a warm gingerbread muffin.
I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own.
Happy December 1st! Wow, I personally cannot believe that December is already here and that the new year will be here before we know it. How fast did that come? I plan on making December a great month, filled with reflection, new goals, a new fitness routine, and so much more. For one, I embarked on a 28-day liver detox which began on Friday. I’ll elaborate more at some point throughout the month, but essentially it is a big elimination diet plus added nutrients and supplements. It’s going to be hard, but beneficial for me to say the least- mentally, and for my health!
Now, to get to today’s recipe! With all that said, I have been experimenting with cutting out eggs a bit. My food panel came back with a slight sensitivity, so I did a little 2-week elimination then a reintroduction. This was a huge shock at first since I ate eggs literally twice a day, everyday (hence the probable cause of it coming back as a sensitivity). Nonetheless, I asked you all if egg-free recipes were something you’d want/need. The response was overwhelming! I didn’t realize how many of you need/try to avoid eggs!
I worked on this recipe over and over until it tasted like those classic chocolate chip cookies you grew up eating! They are just right.
In a bowl combine dry ingredients minus the chocolate chips
Add in wet and mix well (use your hands or a stand mixer to get the butter mixed in well)
Fold in chocolate chips*
Line a baking sheet with your baking liner or parchment paper
Drop spoonfuls of the dough onto the sheet
Bake for 10-12 minutes, or until cooked to your liking
*Batter will be on the sticky/wet, don't worry, that's how it should be!
Loading nutrition data...