These chocolate zucchini muffins are rich, cakey, and even have hidden vegetables. They’re paleo, and can easily be made AIP-friendly.

A plate of chocolate zucchini muffins.

I love zucchini and how easy it is to sneak into baked goods! These muffins taste delicious, are chocolate-y and cake-y, and have hidden vegetables!

These chocolate zucchini muffins are the perfect healthy treat made with fresh zucchini, pumpkin, and tigernut flour and sweetened with maple syrup! They are gluten-free, paleo, and easily made AIP!

The Ingredients for Chocolate Zucchini Muffins

  • Ground Flax Meal. You could also use one real egg or a gelatin egg for AIP.
  • Pumpkin Purée. You could also use sweet potato purée if you prefer!
  • Zucchini. Make sure to squeeze the water out!
  • Coconut Oil.
  • Maple Syrup.
  • Tigernut Flour. I like to use this tigernut flour!
  • Coconut Flour. Coconut flour can vary a lot in absorption. I like to use this coconut flour!
  • Cocoa Powder. For AIP, you can use carob powder.
  • Cinnamon and Salt.
  • Baking Soda.
  • Chocolate Chips. I like to use these chocolate chips. For AIP, sub carob chips.

How to make Paleo Chocolate Zucchini Muffins

  • Make the flax egg.
  • Combine the wet ingredients.
  • Mix the dry ingredients and then pour in the wet ingredients and combine. Fold in the chocolate chips.
  • Fill the muffin liners and top off with a few more chocolate chips if desired.
  • Bake.
  • Remove from the oven and allow to cool completely.

A bowl of chocolate zucchini muffins dough.

How do you make this recipe AIP?

  • Use carob powder instead of cocoa powder.
  • Use a gelatin egg instead of a flax egg. 

Can you use something other than pumpkin puree?

Sweet potato puree will easily swap 1:1 in case you can’t find pumpkin puree. Banana may also work, but I haven’t tried it in this particular recipe.

Can you use real eggs instead of gelatin or flax eggs? How many would you need?

You’d just need one real egg!

One chocolate zucchini muffin.You’ll also like..

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Paleo Chocolate Zucchini Muffins (AIP-option)

  • Author: Michelle
  • Yield: 7-8 muffins 1x


Units Scale
  • 3 tbsp water
  • 1 tbsp ground flax meal (see notes for AIP)
  • 1/2 cup pumpkin purée
  • 1 cup zucchini, water squeezed out
  • 1/4 cup + 1 tbsp coconut oil, melted
  • 1/4 cup maple syrup
  • 1 cup tigernut flour
  • 1 tbsp coconut flour
  • 2 tbsp cocoa powder (see notes for AIP)
  • 1 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 tsp baking soda
  • 1/4 cup chocolate chips (omit or sub carob for AIP)


  1. Preheat the oven to 375 F and line a 12 cup muffin pan with 7-8 muffin liners. Spray with cooking spray like avocado oil spray and set aside.
  2. Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
  3. Add the pumpkin puree, zucchini, maple syrup, and coconut oil. Stir to combine.
  4. Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine. Fold in the chocolate chips.
  5. Fill the muffin liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
  6. Bake in the oven for 30 minutes or until a toothpick inserted comes out clean.
  7. Remove from the oven and allow to cool completely (set for 1-2 hours in the fridge if gelatin egg is used) before serving.


  • To make a gelatin egg instead of the flax egg,  use 1/4 cup water + 1 tbsp gelatin. 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.
  • Sub 1 regular egg for the flax egg.
  • Sub carob powder for AIP instead of cocoa powder.

All nutritional information are estimations and will vary.


  • Serving Size: 1 muffin
  • Calories: 211
  • Fat: 13.4g
  • Carbohydrates: 25.1g
  • Fiber: 7.6g
  • Protein: 2.5g