These Chocolate Chip Zucchini Muffins are the perfect baked good for summertime! They’re paleo, AIP, and an all-around healthier treat.

Zucchini muffins and zucchini bread are such a fun way to sneak in vegetables while also having a treat. Plus, throw in chocolate chips, and you’ve got a seriously yummy dessert!

When I was in high school, there was a local bakery that made chocolate chip muffins that I was obsessed with. I’ve never even tried to recreate it, but these Chocolate Chip Zucchini Muffins definitely come close. They’re made with fresh zucchini, bananas, and other grain and gluten-free ingredients to make it a paleo and AIP treat!

 

How to make Zucchini Muffins

  • Peel and shred the zucchini using a grater or food processor.
  • Use a nut milk bag or paper towel to ring out the excess moisture.
  • Mash the banana in a separate bowl and combine with the zucchini, maple syrup, and coconut oil.
  • Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine.
  • Prepare the gelatin egg, or add 1 regular egg to the batter. Mix well.
  • Fold in the chocolate chips.
  • Line a muffin tin with liners and fill 3/4 of the way full. Top off with a few more chocolate chips and bake in the oven for 30 minutes.
  • Remove from the oven and allow to cool completely.

 

How to keep the muffins moist

Dry crumbly muffins aren’t anywhere near as yummy! The banana in these muffins really helps keep them moist. Using a good coconut flour (this is my current favorite brand) will also help keep the balance between too moist and too dry.

You’ll want to store these in the fridge rather than on the countertop. Storing in a glass Tupperware also helps to keep them from drying out.

zucchini muffins

The Ingredients For the Zucchini Muffins

Tigernut Flour

Tigernuts aren’t nuts, but tubers so this is a nut free recipe! You can try to use almond flour as a swap. 

Coconut flour 

The coconut flour helps offset some of the excess moisture. I haven’t tried another swap for coconut flour in this recipe.

Zucchini

You’ll need 1 cup of zucchini after it’s strained. I used one medium zucchini to get this amount.

Banana

Banana is always amazing in muffins! The banana gives these muffins some extra sweetness and helps keep the muffins nice and moist.

Maple syrup

You can also use honey in this recipe.

Coconut oil

I haven’t tried any other fat source in this recipe but coconut oil.

Chocolate chips 

I love using enjoy life chocolate chips, but you can make homemade carob chips for AIP.

Gelatin egg (or 1 egg)

zucchini muffin ingredients

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Healthy Zucchini Chocolate Chip Muffins


  • Author: Michelle
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 7 muffins 1x

Description

These Chocolate Chip Zucchini Muffins are the perfect baked good for summertime! They’re paleo, AIP, and an all-around healthier treat.


Scale

Ingredients

  • 1/2 cup banana, mashed
  • 1 cup zucchini, peeled and shredded (and squeezed to remove excess water)
  • 1/4 cup + 1 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 cup tigernut flour
  • 2 tbsp coconut flour
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup water + 1 tbsp gelatin (sub 1 egg)
  • 1/4 cup chocolate chips (omit or sub carob for AIP)

Instructions

  1. Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Set aside.
  2. In a large bowl, mash the banana and combine with the zucchini, maple syrup, and coconut oil.
  3. Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine.
  4. Use 1 regular egg if tolerated, or prepare the gelatin egg by pouring the water into a small pot and sprinkling over the gelatin. Allow hardening for 2-3 minutes. Add the pot to the stove top set to low heat and allow to melt and return to liquid. This should take 1-2 minutes. Once liquid, whisk vigorously until frothy. Add to the batter mixture and stir well to combine.
  5. Fold in the chocolate chips.
  6. Fill the muffins liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
  7. Bake in the oven for 30 minutes or until the muffins are lightly golden brown and a when a toothpick is inserted, it comes out clean.
  8. Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.

Notes

All nutrition facts are estimations and will vary. Nutrition facts do not include ingredient swap options listed.

  • Category: Baked Goods
  • Method: Baked
  • Cuisine: American

Nutrition

  • Serving Size: 1 muffin
  • Calories: 270
  • Fat: 15.4g
  • Carbohydrates: 29.2g
  • Fiber: 9.5g
  • Protein: 5.6g

Keywords: zucchini muffins

zucchini muffins

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