Chocolate Zucchini Muffins [Grain-Free]

5 from 3 reviews

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.


  • 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


  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond meal, coconut flour, cocoa powder, baking soda, baking powder and sea salt.
  3. In a separate bowl combine mashed banana, almond milk, eggs, honey and vanilla extract.
  4. Add wet mixture to dry mixture and stir to combine.
  5. Place grated zucchini between two layers of paper towel or a dish towel and squeeze out liquid.
  6. Add zucchini to batter.
  7. Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups.
  8. Bake for 25 mins or until tops spring back when touched.
  9. Let cool for 10 minutes before removing and allowing to cool completely on a wire rack.

*Make sure you’re using almond meal and not almond flour.


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