Double Chocolate Zucchini Muffins
Adapted from Paleo Grubs. These paleo double chocolate zucchini muffins have the most amazing texture ever and are ├╝ber chocolatey for all you choco-holics out there.
Recipe type: Breakfast, Dessert
Cuisine: Paleo, Gluten-Free, Vegan
Serves: 12
  • 2 Eggs (flax or regular)
  • ¼ Cup Maple Syrup
  • 1 Teaspoon Vanilla
  • ½ Teaspoon Salt
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Cup Shredded Zucchini
  • 1 Cup Almond Butter
  • ½ Teaspoon Baking Soda
  • 4 Tablespoons Cocoa Powder
  • 3 Tablespoons Coconut Flour
  • ½ Tsp Cinnamon
  • ⅓ Cup Dark Chocolate Chips
  1. Preheat the oven to 375F and line 12 muffin cups with cupcake liners.
  2. In a large bowl, combine eggs, maple syrup, vanilla, salt, vinegar, zucchini and almond butter. Whisk until thoroughly combined.
  3. Add the remaining ingredients (baking soda, cocoa powder, coconut flour, cinnamon & chocolate chips) and stir gently until evenly mixed.
  4. Fill cupcake liners ⅔ of the way and bake in preheated oven for 25 - 30 minutes or until muffins spring back when lightly touched (or toothpick comes out clean).
  5. Let cool before eating. TRUST ME. I know warm chocolate muffins are all enticing and comforting and scream "EAT ME!" And they're great that way too. But they're EVEN better once they've come to room temperature. Okay, so maybe try them both ways and decide for yourself.
Recipe by The Earthen Table at