Paleo Chocolate Chip Zucchini Muffins

A new week calls for a new muffin recipe, am I right?!? What started out as a basic paleo chocolate chip muffin recipe became a super bad ass & low sugar PALEO CHOCOLATE CHIP ZUCCHINI MUFFIN recipe, and before you go ewwwwwww, what’s zucchini doing in a muffin?! The answer is, it’s actually AMAZING. It adds a boatload of moisture (yep I said the M word), and it’s a brilliant way to sneak in those veg! I even sold Gavyn on them and y’all know he’s the world toughest critic! So let’s dooooooo this.

PALEO CHOCOLATE CHIP ZUCCHINI MUFFINS

4 from 1 vote

Nicole Modic

SERVES 12 muffins

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Ingredients

• 2 cups almond flour
• ¼ cup coconut flour
• ½ cup almond butter
• 1 tsp cinnamon
• 1 tsp baking soda
• 2 eggs
• ⅓ cup coconut oil, melted
• 1 tsp salt
• 1 heaping cup dairy free chocolate chips
• ¼ cup coconut sugar
• 2 zucchini, grated (1 cup)

Instructions

• Preheat oven to 350F.
• Line a muffin tin with liners and set aside.
• Grate your zucchini and use a paper towel to press down and remove as much of the moisture as you can.
• In a medium bowl, whisk together the eggs, melted coconut oil, coconut sugar and almond butter.
• In another bowl, whisk together the almond flour, coconut flour, cinnamon, baking soda, and salt.
• Pour dry ingredients into the wet ingredients and mix well. The dough will be thick!
• Next add the zucchini and the chocolate chips.
• Fill each muffin cup and sprinkle a few extra chocolate chips on top.
• Bake 23-25 minutes.
• Remove from the oven, let cool, remove from the tray and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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