Paleo Chocolate Zucchini Muffins (AIP-option)
These chocolate zucchini muffins are rich, cakey, and even have hidden vegetables. They’re paleo, and can easily be made AIP-friendly.
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.
- Remove from the oven and allow to cool completely.
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!
- Chocolate Chip Zucchini Muffins
- Lemon Zucchini Poppyseed Muffins
- Chocolate Chip Oatmeal Zucchini Cookies
- 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)
- 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.
- Using a large mixing bowl, combine the flax and water and stir to combine. Allow to sit for 5 minutes.
- Add the pumpkin puree, zucchini, maple syrup, and coconut oil. Stir to combine.
- Combine the dry ingredients in a separate bowl. Pour in the wet ingredients and mix well to combine. Fold in the chocolate chips.
- Fill the muffin liners about 3/4 of the way full with batter. Top off with a few more chocolate chips if desired.
- Bake in the oven for 30 minutes or until a toothpick inserted comes out clean.
- 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