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4.84 from 6 votes

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!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Snack
Cuisine: Gluten-free, Paleo
Servings: 9
Author: Lexi


  • 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


  • 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.


This post was originally published in May 2014, and updated and republished in August 2019 with new photographs.


Calories: 125kcal | Carbohydrates: 16.4g | Protein: 3.4g | Fat: 5.9g | Saturated Fat: 1.7g | Cholesterol: 36mg | Sodium: 69mg | Fiber: 1.6g | Sugar: 12g