Chocolate Chip Zucchini Muffins {Paleo}


I haven’t been spending much time in the kitchen this summer, but since I had so much fresh zucchini I decided to whip up these secretly healthy chocolate chip zucchini muffins. I didn’t tell my kiddos how healthy they were or that they had zucchini in them, I just called them chocolate chip muffins and they went crazy over them πŸ™‚

We enjoyed these muffins with breakfast and for afternoon snacks but they would also be great with some cream cheese frosting spread on top for dessert. I had every intention of doing this but they were gone before I could get the frosting made!

Besides tasting awesome and being secretly healthy, they’re also super simple to make.

…You start by whisking all of the dry ingredients in a bowl until it looks like one lovely flour and set it aside.


Then, using either a food processor or a hand grater, grate 1 C of zucchini (about 1 medium zucchini) and set that aside also. I used the grater attachment and the ‘S’ blade of my food processor to get a fine grate, but I had to take the grater attachment off to get a good picture… just in case you were wondering πŸ™‚


In another very large bowl whisk together the eggs, vanilla, and maple syrup.


Then, stir the dry ingredients into the wet, then add the melted coconut oil. I don’t add the coconut oil to the wet ingredients because I don’t want to cold eggs to solidify the oil.

Then, stir in the grated zucchini and chocolate chips. Do you like my baby bugs bunny spoon I stirred my batter with? πŸ™‚


Evenly divide the batter between the 12 baking cups, about 1/3 C of batter per cup.


Bake at 350 degrees for 17 – 20 minutes. Then cool and enjoy πŸ™‚

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4.75 from 4 votes
Print Recipe

Chocolate Chip Zucchini Muffins

*For grain free baking powder combine 1 part baking soda, 2 parts cream of tartar, and 2 parts arrowroot, tapioca, OR potato flour.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 muffins


  • 2 C Blanched Almond Flour Honeyville Brand
  • 2/3 C Arrowroot Flour Tapioca Flour *MAY* Work
  • 1/2 tsp. Baking Soda
  • 1/4 tsp. Salt
  • 1 tsp. Grain Free Baking Powder
  • 2 tsp. Ground Cinnamon
  • 1/4 tsp. Ground Nutmeg
  • 4 Whole Eggs
  • 1/3 C + 1 Tbsp. Maple Syrup
  • 1/4 C Refined Coconut Oil melted
  • 1 tsp. Pure Vanilla
  • 1 C Grated Zucchini
  • 1/2 C Non-Dairy Mini Chocolate Chips or Allowed Chocolate I use Enjoy Life brand


  1. Preheat the oven to 350 degrees and line a muffin tin with 12 baking cups.
  2. In a bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
  3. Using a food processor or hand grater, finely grate the zucchini (about 1 zucchini) and set aside.
  4. In another very large bowl, whisk together the eggs, vanilla, and maple syrup.
  5. Stir the dry ingredients into the wet. Then, melt the coconut oil, measure out 1/4 C, and stir into the batter also.
  6. Stir in the zucchini and chocolate chips.
  7. Evenly divide the batter between the baking cups.
  8. Bake 17 - 20 minutes or until nicely browned. Cool before serving.

this post is part of Fat TuesdayΒ Allergy Free Wednesday, Gluten Free Wednesday, Gluten Free Fridays, & Gluten Free & DIY Tuesdays

Posted July 14, 2014 by Cassidy in Breads, Breakfast & Muffins, Paleo / 25 Comments


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25 responses to “Chocolate Chip Zucchini Muffins {Paleo}

  1. Charlotte Moore

    I just made chocolate orange zucchini bread today. I need to try this GF recipe for our granddaughter in law. I would have to put nuts instead of chocolate. She can’t eat it.

    These looks so good.

    • Oohhh, chocolate orange zucchini sounds good too! I’m sure this recipe would be good with nuts instead of chocolate πŸ™‚ I hope you like it!


  2. These are really good! I had my first zucchini from the garden so did half with this recipe….lovely texture. I would probably add a touch of salt next time. Today I used only two eggs, light olive oil for the coconut, coconut nectar for the maple syrup, and tapioca for the arrowroot! Thanks Cassidy!

    • Hi Tessa! Thanks for the good review, I’m happy you liked them πŸ™‚ …I can’t believe I didn’t add any salt, I always add salt??? I will add it to the recipe, thanks!


      • anna

        Hi Cassidy and Tessa,

        I am planning on trying this recipe tonight. Would you recommend olive oil in replacement of the coconut oil? I don’t like coconut πŸ™

        • While I haven’t tried it, I’d imagine olive oil or canola oil would work πŸ™‚ hope you like then, let me know what you think!


    • Yes, when I made and posted the recipe I forgot to add salt. A reader (Tessa) said she made and liked these but next time would add salt, which I agreed with so I added it to the ingredient list… I should probably take off *updated ingredient* so it doesn’t confuse people πŸ™‚


  3. Brooke

    These are great! I did a mix of shredded carrot, shredded zucchini, and shredded ginger, and used tapioca flour instead of arrowroot. You’d never know these were gluten free! Great texture, rose well, and taste fantastic. The kids love them too!

  4. Hi! Thanks for this recipe! I noticed that in the instructions, you mention using vanilla… But there is no vanilla listed on the ingredients list, so I’m not sure how much to use! Do you remember how much it was?


    • Hi Christa!

      Sorry about that, it should say 1 tsp vanilla – I added it to the ingredient list! Thanks for pointing that out to me πŸ™‚


  5. Tanya

    I assume you could bake this as a bread, rather than muffins and just increase the baking time? Do you think it would bake for approximately as long your other zucchini bread recipe?

    • I’ve never tested it, so I can’t say for sure but I’d imagine you would bake it around 50 – 55 minutes, covering the top with foil once it has browned like my other recipe πŸ™‚ Just be aware that I’ve not tested this particular recipe in a bread pan and sometimes when you bake gluten free muffins as bread it won’t rise as well. Hope this helps and let me know how it turns out!!!


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