These Chocolate Chip Gluten Free Zucchini Muffins are light, tender, and simply amazing! Plus, they are Paleo compliant!!
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 🙂
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.
here are the steps:
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 🙂
In another very large bowl whisk together the eggs, vanilla, and maple syrup.
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.
Stir in the grated zucchini and chocolate chips. Do you like my baby bugs bunny spoon I stirred my batter with? 🙂
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 🙂
Pin for later:
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.
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- 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
- 1 tbsp. Ground Cinnamon
- 1/2 tsp. Ground Nutmeg
- 4 Whole Eggs
- 1/3 C Maple Syrup
- 1 Tbsp. Maple Syrup
- 1/4 C Refined Coconut Oil melted
- 1 tsp. Pure Vanilla
- 1 C Grated Zucchini
- 1/2 C Enjoy Life Mini Chocolate Chips or preferred chocolate chips
- Preheat the oven to 350 degrees and line a muffin tin with 12 baking cups.
- In a bowl, whisk together the almond flour, arrowroot, baking powder, baking soda, cinnamon, and nutmeg. Set aside.
- Using a food processor or hand grater, finely grate the zucchini (about 1 zucchini) and set aside.
- In another very large bowl, whisk together the eggs, vanilla, and maple syrup.
- Stir the dry ingredients into the wet. Then, melt the coconut oil, measure out 1/4 C, and stir into the batter also.
- Stir in the zucchini and chocolate chips.
- Evenly divide the batter between the baking cups.
- Bake 17 - 20 minutes or until nicely browned. Cool before serving.
Nutritional information is approximate and may vary.
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