These Paleo Chocolate Zucchini Muffins are loaded with chocolate without any grains, gluten or dairy! The perfect sweet snack to curb that chocolate craving.
Back from vacation, back to work and back with another muffin recipe.
At least it’s not a strawberry recipe, am I right? 😉 No but y’all better be prepared, because I do have a delicious strawberry recipe coming at you next week! It was one of those happy accidents, but I’ll explain more about that when the time comes because today we are talking all about these Paleo Chocolate Zucchini Muffins.
Technically these should be called double chocolate muffins, for obvious reasons, but technically the chocolate chips could be omitted, so I figured the standard one “chocolate” in the title was good enough.
Wow – enough of a ramble for you? Alright, moving on!
My sugar cravings have been on a rampage lately, which I’m assuming has to do with all of the incredible summer fruit that I’m currently obsessing over. Seriously guys – all I’ve eaten so far today is fruit based. Yikes. Not that I’m one to say you should limit your fruit intake but it is important to remember that fruits are high in sugar – so a balance between them and vegetables is really important!
Anyway, I seem to not be able to get enough sweet stuff lately, which is the craving that led to these Paleo Chocolate Zucchini Muffins. I was actually hankering for a brownie the other night [and almost made myself a batch to inhale] but then I remembered that I had a few of these muffins stashed away in my freezer. Perfect! I heated one up in the microwave and it was the perfect late night chocolate fix – sweet, rich and fudgy.
Sooo dang fudgy.
can you spot the flecks of green?
And though these muffins do still contain sugar in the form of maple syrup, they also are a great way to crush the late night sugar hankering that I’ve been battling, which has led to me inhaling one too many dark chocolate bars lately. Not that I’m against treating yourself, I’m a big supporter of it actually, however I also don’t like having cravings out of control, so these muffins are my way of sorting things out. Well, that and reducing my fruit intake a bit!
And while I’ve been having success with coconut flour as of late, I went the almond flour route this time, combining both of the flours to create a dense yet fudgy chocolate muffin. They are pretty much to die for if you ask me!
Quick note about the use of mini chocolate chips here – Obviously I chose dairy-free chocolate chips so that these muffins could be paleo, however you can use any type of chocolate chip you prefer. Mini chocolate chips are actually my go-to chocolate chip in recipes, but lately there has been a shortage of my beloved chips in the stores. I literally can’t find them anywhere! I finally snagged a bag last week and have been seriously hoarding it, something that I typically never do with my chocolate [because I eat it so often!]. Anyone else facing a mini chocolate chip shortage?
Normal-sized chocolate chips just wouldn’t look the same!
I’m a bit far behind in commenting and responding to you guys in comments and such, so please forgive the delay! I’m still trying to get back into the swing of things after vacation. Maybe these Paleo Chocolate Zucchini Muffins will help to make amends for my absence? 😉
- 2 cups almond meal
- ½ cup coconut flour
- ½ cup cocoa powder
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 teaspoon baking soda
- 3 eggs, whisked
- ¼ cup coconut oil, softened
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- 1 medium to large zucchini, grated
- ¼ cup dairy-free mini chocolate chips
- Preheat oven to 350 degrees. Line a muffin tin with liners.
- In a large bowl, whisk together the coconut flour, almond flour, baking soda, sea salt, cocoa powder and cinnamon. Set aside.
- In another bowl, whisk together the eggs, coconut oil, maple syrup and vanilla extract until smooth.
- Pour the wet ingredients into the dry, mixing until everything is incorporated. Gently stir in shredded zucchini.
- Fill each muffin cup ¾ way full. Sprinkle with mini chocolate chips.
- Bake muffins for 25-30 minutes or until toothpick comes out clean. Allow muffins to cool completely before removing from liners.
What’s your favorite way to curb your chocolate hankering?