Healthy Zucchini Chocolate Chip Muffins (Gluten-Free, Paleo Option, Low Sugar, Diary Free)

Let’s make some delicious zucchini chocolate chip muffins for the warmer weather! These muffins are easy to whip up and they pack a nutrient punch too. They are of course gluten and dairy free, but I also provide a paleo option if you are grain free

Healthy Zucchini Chocolate Chip Muffins

Makes 12


-1 cup Tigernut or almond flour

-1/2 cup 1:1 gluten free flour OR 1/4 cup cassava flour + 1/4 cup tapioca starch

-1 tsp baking soda

-1/2 tsp baking powder

-1/2 tsp ground ginger

-1/2 tsp cinnamon

-1/4 tsp salt

-1 egg

-1/4 cup melted oil or butter of choice (I used olive oil)

-1/4 cup maple syrup

-1/4 cup unsweetened applesauce

-1 tsp vanilla extract

-1 cup shredded zucchini

-1 cup of chocolate chips (I use Enjoy Life)

Preheat oven to 350F.

Sift your flours together in a bowl then add the rest of the dry ingredients and whisk.

Beat egg, oil, maple syrup, applesauce, and vanilla in a large bowl.

Add dry ingredients to the wet and stir to combine.

Squeeze excess liquid out of your zucchini in a towel. Fold in zucchini and chocolate chips to the batter.

Divide batter evenly among lined muffin tin and bake for 23-25 minutes, until a toothpick comes out clean.

Let cool for 10 minutes before removing to wire rack to finish cooling.


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