Chocolate Chip Zucchini Muffins

4.84 from 6 votes

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

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: Gluten-free, Paleo

Servings:

Author: Lexi

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

Instructions

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.

Notes

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

Nutrition