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Home Recipes By Course Breakfast

Chocolate Chip Zucchini Muffins

Gluten-Free Dairy-Free

An indulgent way to sneak some veggies in! These Chocolate Chips Zucchini Muffins are simple to whip up, nut-free and they make a tasty, on-the-go snack for busy days!

Two chocolate chip muffins stacked with shredded zucchini behind them and more muffins on a linen

Made with coconut flour and eggs, these zucchini muffins come together quickly and are sweetened with honey. They are ideal for a snack because they are filling, delicious, and contain a sneaky ingredient: zucchini!

What better way to sneak some veggies into your diet than by adding some chocolate chips into the mix (here are a few other ways to sneak veggies in).

Texture of These Muffins

These chocolate chip muffins are coconut flour-based which means they are smaller and more compact than a store-bought option.

Coconut flour is an ideal choice for paleo muffins because it is lower in carbohydrates while still giving the indulgent feeling.

However, it does not rise like a typical flour. These zucchini muffins are light and loaded with flavor, but they are in a compact package.

How To Enjoy These Muffins

These zucchini muffins make a tasty snack for busy days. No one wants to spend time daily in the kitchen when it is so gorgeous out.

Instead, whip up a batch at the start of the week and use them throughout. These chocolate chip muffins are perfect for:

  • out of house adventures
  • busy days when you do not want to be inside
  • school lunches

Storing These Muffins

These chocolate chip muffins are best stored in the fridge as they are egg-based. Personally, we prefer to let them sit at room temperature before we eat them, but they are tasty either way.

They also freeze well. So, make a double batch if you can and pop some into the freezer. Then when you need them, let them thaw in the fridge until you are ready to eat them.

I am all about easy snacks that I can pop into the freezer (like these chocolate protein balls) because it makes my day that much easier.

Do not stress about always having to run inside and make a snack. Instead, whip them up ahead of time and have them ready when you need them.

Paleo Chocolate Chips

Enjoy Life brand chocolate chips are made with only three ingredients (cacao powder, cocoa butter, cane sugar) and are as minimal as they come.

They are a great paleo option for when you want something sweet without too much fuss. And they add an indulgent kick to these zucchini muffins!

Ingredients Needed

  • 4 eggs
  • ¼ cup + 2 Tablespoons coconut flour
  • ¼ cup coconut oil, measured melted
  • ¼ cup honey
  • 1 medium zucchini, grated
  • 1 teaspoon cinnamon
  • ½ teaspoon baking powder
  • ¼ cup allergy-friendly chocolate chips

Two chocolate chip muffins stacked with shredded zucchini behind them and more muffins on a linen

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Easy Chocolate Chip Zucchini Muffins

An indulgent way to sneak some veggies in! These Chocolate Chips Zucchini Muffins are simple to whip up, nut-free and they make a tasty, on-the-go snack for busy days!
Cook Time30 minutes
Total Time1 hour 10 minutes
Calories159
Serves9
Prep Time10 minutes
30 minutes
Print

Ingredients

  • 4 eggs
  • 1/4 cup coconut flour
  • 2 tbs coconut flour
  • 1/4 cup coconut oil measured solid
  • 1/4 cup honey
  • 1 zucchini grated
  • 1 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 cup mini chocolate chips

Instructions

  • Preheat the oven to 350 degrees. Melt the coconut oil in the microwave.
  • In a large bowl whisk together the eggs, coconut oil, and honey.
    In process image for chocolate chip zucchini muffins: eggs in a green bowl with ingredients lined up
  • Stir in the coconut flour, baking powder, and spices until no clumps remain. Let sit for 5 minutes for the coconut flour to absorb the liquid.
  • Add in the shredded zucchini and chocolate chips. Mix well.
  • Line a muffin tin with 9 muffin cups and portion out the batter evenly.
    In process image for chocolate chip zucchini muffins: portioning out muffin mixture with an ice cream scoop into a muffin tin
  • Bake for 30 minutes. Remove from the oven and let cool in the muffin try for 15 minutes.
  • The muffins will not look fully done right out of the oven but will firm up when cooling.

Two chocolate chip muffins stacked with shredded zucchini behind them and more muffins on a linen

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About Shelby Stover

Hi! – I’m Shelby. I blog over at Fitasabamabear.com. I’m a Strength Coach, Nutrition Coach & Chronic Foodie. But most importantly, mama to two super cute little girls- and a pup! I enjoy sweaty workouts, tasty meals and trying my best to live holistically (though there's definitely a lot of trial and error there!). But most of all I love sharing knowledge on everything fitness & health related.

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