As a healthy paleo breakfast or snack, these Grain-Free Chocolate Zucchini Muffins will become a summer staple all season long! Enjoy fresh or freeze for later
Pretty much the last thing I should be doing right now is posting about these Grain-Free Chocolate Zucchini Muffins. But I found myself with a compulsive need to share, so here I am. What I really should be doing is tackling the monstrous (never-ending) to-do list I have in front of me. Let’s discuss…
What I forgot to mention in Wednesday’s post on the cons of blogging is how it is often difficult to find a good work-life balance. Any blogger will admit that there is always more to be done. I can’t say that in the year and a half that I’ve been blogging that I have ever been able to cross off everything on my to-do list or if I have there is a descent chance my social life/relationships/personal hygiene has suffered. It ain’t pretty…
Instead of writing this post I should be packing because I leave tomorrow (today) for Boston and I have yet to put in any thought on what I should bring. I probably shouldn’t be studying up on backlit photography because that definitely is not a priority. P.S. This was my first backlit photo-shoot, thoughts?! Instead of writing this post I should probably hit the gym or at the very least get outside because my sole activity this was has been walking to and from the grocery store. I definitely shouldn’t be procrastinating by watching The Mindy Project on Netflix.
RELATED: Paleo Banana Nut Muffins
More than anything I should probably be sleeping because well, I haven’t done that in a while…But lucky for me I will be taking the next 5 days off and while I suspect I won’t be getting much sleep, I am returning to my second home which is always a soul-refresher. Perhaps this massive migraine I’ve had for the last week might disappear! *crossing fingers*
Due to this lack of time, I am keeping things brief. I am also killing two birds with one stone by making a delicious paleo muffin recipe for you guys while simultaneously feeding my camp friends some hidden zucchini during what will likely be a weekend of debauchery. On that note, it’s time for me to check-out! I’ll be popping in sporadically, but for the most part I’ll be disconnecting and enjoying some R&R with my besties and family. Have a wonderful weekend 🙂
PrintGrain-Free Chocolate Zucchini Muffins
- Prep Time: 10 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
- 2 cups almond meal*
- 1/4 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp sea salt
- 1 large ripe banana, mashed
- 1/4 cup unsweetened almond milk
- 3 eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 large zucchini (about 1 cup), grated
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine almond meal, coconut flour, cocoa powder, baking soda, baking powder and sea salt.
- In a separate bowl combine mashed banana, almond milk, eggs, honey and vanilla extract.
- Place grated zucchini between two layers of paper towel or a dish towel and squeeze out liquid.
- Add zucchini to wet mixture.
- Combine wet mixture with dry mixture and stir until just combined.
- Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups.
- Bake for 25 mins or until tops spring back when touched.
- Let cool for 10 minutes before removing and allowing to cool completely on a wire rack.
Like this recipe? Here are some other favorites!
Chocolate Chip Zucchini Oatmeal Bars
Tahini Butter Cups
Paleo Lemon Poppyseed Muffins
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42 Comments
Meghan@CleanEatsFastFeets
August 15, 2014 at 5:22 amI should be working on my post for today or still sleeping. I actually set my alarm late this morning so I could get extra sleep because I was up terribly late last night (for me anyway) with Chipmunk Gate, which is exactly what woke me up at 5 a.m. Having a live animal, that is not a pet, in your home is a strange feeling. Simply put, life with cats is crazy and I need a nap or a shot of espresso.
I hope you get a chance to relax and truly disconnect this weekend. We all deserve breaks from work and lots of times we’re the only one who can grant it. Go enjoy your friends and these muffins. The To Do list can wait. One thing I’ve learned about to do lists is they are always there so do them at a pace that allows you to still enjoy the task at hand. Now go frolic.
Arman @ thebigmansworld
August 15, 2014 at 5:23 amEnjoy disconnecting buddy- and I think you’re friends are smarter than that….or maybe you will serve this after some vino.
Michele @ paleorunningmomma
August 15, 2014 at 6:05 amLooks good! Always a nice surprise to see a yummy looking grain free recipe in my inbox. Hope to try it soon!
Cat
August 15, 2014 at 6:36 amHa I’m having SUCH a procrastinatey (new word) day today so I should really be getting server working seeing as it’s chosen to take a day off from WORKING. But that’s no fun, whereas pinning your muffins is…
And that sounded inappropriate.
Taylor @ Food Faith Fitness
August 15, 2014 at 6:57 amYES to finding a balance…when people ask me to actually go out and do stuff I am always tempted to say “sorry, I have to blog” but, I realize that I should probably be less of a hermit…and then my to-do list never gets smaller. Sad day.
Having said all that..I want these something FIERCE. Pinned!
meredith @ The Cookie ChRUNicles
August 15, 2014 at 8:21 amHave a terrific time!
Holly @ EatGreatBEGreat
August 15, 2014 at 8:21 amI love adding zucchini to baked goods! It makes them so much more moist. I’ve been dying to making zucchini muffins, so I think your recipe may be the way to go. They sound awesome!
Danielle @ Chits and Chats and Chocolate
August 15, 2014 at 8:30 amYum! Anything with chocolate pleases me! Do you know of any substitutes for the coconut flour?
Davida Kugelmass
August 15, 2014 at 9:26 amCoconut flour is a bit tough to replace but you could try using more almond flour but you may need to use a bit more than a 1/4 cup (as is called for the coconut flour) because almond flour isn’t as absorbent as coconut flour. Alternatively you could try using ground flax. Let me know if you have any luck!
Erin @ The Almond Eater
August 15, 2014 at 9:16 amEnjoy your time off! Also–I like the backlit 🙂 I’ve been experimenting with it as well but haven’t quite perfected it…. soon hopefully!
Arlene
August 15, 2014 at 9:18 amDavida,
I’m making the muffins today! What can I use instead of Eggs (I’m Vegan)? Love your Blog, your writing is excellent and recipes are Great.
Arlene
Davida Kugelmass
August 15, 2014 at 9:24 amThanks Arlene!!! You are too sweet 🙂 You can give it a try with some flax eggs or chia eggs. Use 3 Tablespoons of either ground flax or chia seeds mixed with half a cup + 1 Tablespoon of water (9 tablespoons total) and let sit for 10 minutes. Can’t promise it will work as I haven’t tried it myself but please let me know if you have success. If you’re finding the mix is a little try, add in some extra almond milk. Almond meal and coconut flour a highly absorbent so without the eggs it may need a bit more moisture. Let me know how it goes!!
Arlene
August 15, 2014 at 2:50 pmThank you! I’ll let you know, have a wonderful trip.
Arlene
Cassie
August 15, 2014 at 9:27 amI’m honestly the biggest procrastinator in the entire world. That’s why I don’t sleep… I’m too busy doing things last minute. Can I meet you in MV so we can eat these muffins/drink a lot of wine?? K thanks xoxo
Lauren
August 15, 2014 at 9:52 amThese muffins look really good – the photos are awesome, as always!
This weekend started yesterday. I came up to my Dads (home, home) for a long weekend. It is bloody bliss to be in my old home town. Funny how you grow up dreaming to get out of it and then when you are back it feels like home. So far I have had a lie in, a nice country run and an eggs florentine brunch – this is the life!
Have an amazing time away lovely – make sure you relaxxxx and enjoy every minute 🙂
Alexis @ Hummusapien
August 15, 2014 at 10:09 amYahoo for disconnecting from all this cray crayness! While you explore Boston, I’m going to dive headfirst into this batch of muffies. You know how I feel about almond meal….swoon city!
Alison @ Daily Moves and Grooves
August 15, 2014 at 10:11 amBoston!! Ahh I wish I were there to see you. But you probably just want to chill and sleep and eat at Mei Mei’s (do it).
I actually should get started on my to-do list for the day as well, but I kinda just want to bake now. Must resist. But the spotted bananas sitting in front of me are calling to be mashed.
Megan @ Skinny Fitalicious
August 15, 2014 at 10:26 amI know that feeling when you just have to post a recipe. It turned out so good and the pictures are just right you just have to share. Right now I have more recipes to share than days. Guess I should stay out of the kitchen for awhile!
I have a similar recipe to this. Love that you used coconut flour and banana. skinnyfitalicious.com/chocolate-walnut-zutwinkies/
Jen @ Chase the Red Grape
August 15, 2014 at 11:33 amThese look amazing! And would be so popular! I can see why you wanted to share!
Have so much fun in Boston! Enjoy, relax and go crazy! 🙂
Laura @ Mommy Run Fast
August 15, 2014 at 12:08 pmLOVE zucchini muffins- and with chocolate? These look amazing!
Parita @ myinnershakti
August 15, 2014 at 12:34 pmThese look so good, Davida! I love using zucchini in my baked goods – they add so much moisture. I look forward to making this soon. 🙂
Pip {Cherries & Chisme}
August 15, 2014 at 1:11 pmHave a wonderful break and disconnect 🙂
My weekend consists of hitting up CrossFit, working at a wedding (went there today to set up, they have tipi style tents and benches lined with sheepskin, so cute!) and hopefully doing a bit of food prep for the week, should be good!
Rebecca @ Strength and Sunshine
August 15, 2014 at 1:20 pmI should be packing for college….I leave in 1 week, AH!
Sam @ Better With Sprinkles
August 15, 2014 at 3:13 pmI should be working on my final edits for my thesis…but nah. Maybe I should procrastinate by making these muffins?
Kim
August 15, 2014 at 9:40 pmHave a great trip!
Based on the fact that I’ve dozed off about 3x in the past hour I’m pretty sure I should be going to be right now!!!
ellie | fit for the soul
August 15, 2014 at 11:15 pmGrain free baked goods is the best!!!! I hope you have a restful weekend, and come back with a full heart! And belly. 😀 *geeky giggle*
lucie
August 16, 2014 at 1:29 amIve made chocolate and zucchini muffins before and they are so surprisingly good despite me being skeptical! Have a wonderful trip!
Chelsea @ Chelsea's Healthy Kitchen
August 16, 2014 at 8:30 amI should be applying for jobs… at least that’s how I feel all the time now. But realistically I can’t spend all my time applying to jobs so I gotta let myself just enjoy this time in my life I guess.
Have an awesome trip! 🙂
Karey @ Nutty About Health
August 16, 2014 at 10:02 pmThese look great!! I love grain-free recipes, plus zucchini… that’s a definite win right now since it’s everywhere now!
Hope you have a great week!! 🙂
Brittany
August 17, 2014 at 12:05 amI should be making these muffins instead of reading blogs, BUT it’s 9PM and I should actually be asleep. These look legit, and I have a zucchini the size of Texas in my fridge. Consider these baked.
Dixya @ Food, Pleasure, and Health
August 19, 2014 at 1:08 pmi hope you are having a wonderful time…i should really be not here reading this but oh well….
Nora (A Clean Bake)
August 21, 2014 at 11:14 pmI hate to think how exhausted you were the next day but I am so glad you posted these because they look wonderful! I have been eating a lot more grain-free/almond flour based treats lately, due to some health issues so I am thrilled to have a new recipe to add to my repertoire! The photos look awesome by the way!
Lilli @ sugar and cinnamon
August 24, 2014 at 3:58 amThese look so good! I’ve never tried zucchini in cake before but i’m sure with all that chocolate it would be awesome!
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shelaine
May 25, 2015 at 2:13 pmI tried this muffin recipe last night but had to substitute the almond flour with whole wheat flour and the banana with 1/2 cup unsweetened applesauce. But my batter was SO thick… the dry ingredients took forever to mix into the wet mixture so I think I ended up over-mixing. I had to add extra almond milk just so I could get everything stirred together! So in the end my muffins ended up tasting good but they were quite dense. Is there anything I could have done to make this better? Should I have added more milk into the wet mixture to begin with? Or more applesauce? (I was hoping these would be moist and fluffy like chocolate cake…)
Davida Kugelmass
May 26, 2015 at 5:41 amHi Shelaine. Unfortunately whole wheat flour cannot be substituted for almond flour. They have very different consistencies and change the batter immensely if substituted for the other. I’m gluten-free so I don’t use whole wheat flour and wouldn’t know the appropriate measurements for using it in place of almond flour unfortunately. Wish I could be more helpful! But if you do find almond flour I’d highly recommend making the original version since they’re delicious!
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Anne
February 8, 2016 at 5:53 amTried the Muffins last week, but instead of Zucchini (As I didn’t had them) I used cooked beetroot! And they are sooooooo goood! To die for!
Davida Kugelmass
February 9, 2016 at 7:24 amWhat a great substitution! I definitely have to try that!