Chocolate Zucchini Muffins (Paleo Recipe)

Chocolate Zucchini Muffins that are a delicious Paleo muffin recipe that’s simple to make! If you’re trying to eat dairy free or gluten free these are perfect for you! We used Dairy Free chocolate chips and coconut flour to make this amazing recipe!

I absolutely LOVE Zucchini bread and muffins and I especially love chocolate zucchini muffins! There one of my favorite things to make and devour! Ever since I was little, I can remember my Mom making zucchini bread. It was a treat that we had and everyone always loved it right out the oven warm with a little butter spread on. YUM!

This recipe is a little bit different from Mom’s, it’s gluten and dairy free so it fits into our clean eating diet plan. But, to be honest, they’re just as delicious and moist as any other zucchini bread that I’ve had! Even if you’re NOT clean eating, you’ll like this recipe!

If you’re looking for a healthy eating diet change make sure to check out all of our CLEAN EATING RECIPES!

How to Make Chocolate Zucchini Muffins

Ingredients You Need

• 3/4 Cup Shredded Zucchini
• 4 large eggs
• 1/2 Cup Maple Syrup or Honey
• 1/2 Cup Unsweetened Applesauce
• 1/3 Cup Bobs Red Mill Coconut Flour
• 1/4 Cup Cocoa Powder
• 3 Tablespoons Bobs Red MillArrowroot Powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoons cinnamon
• 1/2 Cup Dairy-Free Chocolate Chips

Instructions

Preheat the oven to 350 Degrees. Next, shred the zucchini, I just use a handheld grater for this small amount needed. In a stand mixer, mix together the honey, applesauce, and eggs. Next, add the coconut flour, cocoa powder, arrowroot powder, baking soda, and cinnamon. I like to stir in the chocolate chips and zucchini with a wooden spoon instead of using the stand mixer. Fill the greased mini muffin cups about 2/3 full and bake for 12-15 minutes.

Tips for Making these Chocolate Zucchini Muffins

Since this is a Gluten Free/ Dairy Free recipe I either use Coconut oil or a Coconut oil cooking spray to grease my muffin tin.

If you love Dark Chocolate, I will stick a couple chocolate chips in the top of the batter after I have filled the muffin cups for a little extra chocolate on top.

These make a great dessert too if you top with a Coconut Whip Cream and berries!

TOOLS USED IN THIS RECIPE:

• Muffin pan – I’ve used these pans for years – I love how cute mini muffins are!
• Cookie scoop – This makes scooping batter SO easy!
• Box grater – makes grating a breeze… perfect for veggies, cheese, butter, etc!

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Chocolate Zucchini Muffins (Paleo Recipe)

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Ingredients

• 3/4 Cup Shredded Zucchini
• 4 large eggs
• 1/2 Cup Maple Syrup or Honey
• 1/2 Cup Unsweetened Applesauce
• 1/3 Cup Coconut Flour
• 1/4 Cup Cocoa Powder
• 3 Tablespoons Arrowroot Powder
• 1 1/2 teaspoons baking soda
• 1/2 teaspoons cinnamon
• 1/2 Cup Dairy-Free Chocolate Chips

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Instructions

1. Preheat the oven to 350 Degrees. Next, shred the zucchini, I just use a handheld grater for this small amount needed. In a stand mixer, mix together the honey, applesauce, and eggs. Next, add the coconut flour, cocoa powder, arrowroot powder, baking soda, and cinnamon. I like to stir in the chocolate chips and zucchini with a wooden spoon instead of using the stand mixer. Fill the greased mini muffin cups about 2/3 full and bake for 12-15 minutes.

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