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Paleo Zucchini Chocolate Chip Muffins ( Gluten Free, Dairy Free)

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  • Author: Ingrid DeHart
  • Total Time: 42 minutes
  • Yield: 12 muffins 1x


These muffins are beautifully moist, deliciously sweet and incredibly healthy. They’re high in protein, perfect for your morning breakfast or afternoon snack.



Topping (optional)


  1. Prepare the topping; Mix the almond flour, coconut sugar, coconut oil and salt together with a fork. It should look like crumbs. Chill while you prepare the batter.
  2. Shred your zucchini and squeeze out as much water as possible, you should have about 198 grams of zucchini after squeezing.
  3. Melt the coconut oil and let cool to room temperature.
  4. Preheat your oven to 350 degrees and line a muffin pan with parchment liners.
  5. In a medium bowl, combine the almond flour, arrowroot, baking soda and salt. Mix with a spoon or fork until evenly combined and there are no lumps.
  6. In a large bowl, use a fork to whisk together the eggs, almond butter, coconut oil, coconut sugar, vanilla and lemon juice until evenly combined.
  7. Stir the dry ingredients into the wet. The batter will be very thick at this point, that’s good since the zucchini will add lots of moisture to the batter.
  8. Fold the shredded and squeezed zucchini into the batter to distribute evenly.
  9. Stir in the chocolate chips. Save a few for the top if you like.
  10. Using a spoon, fill the muffin cups 3/4 of the way up, then cover the top of each muffin with the crumb topping. If desired top with a few chocolate chips.
  11. Bake in the preheated oven for 22-25 minutes or until lightly browned and a toothpick stuck in the center comes out clean.
  12. Allow muffins to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Enjoy!


Maple sugar will give the muffins a lighter color.

  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Breakfast, Snack
  • Method: Bake
  • Cuisine: Paleo, Gluten Free, Dairy Free, Refined Sugar Free