Double Chocolate Zucchini Muffins

These chocolate zucchini muffins are seriously tasty with a soft, moist texture and just the right amount of sweetness. The cocoa gives it an amazing dark chocolate flavour and the added dark chocolate chips take it to a whole other level of chocolate! You can omit the chips if you aren’t a fan – but, really, why would you?!

Zucchini is a somewhat under-rated vegetable at times and it is one that I am absolutely loving these days. It is fabulous for low carb diets as it is 95% water and high in fibre. It is full of vitamins (especially Bs), minerals and antioxidants. It has anti-inflammatory properties and may help regulate your adrenals and thyroid (research on this is looking promising).

The key to baking with zucchini is to squeeze the water out of it before you add it to your batter. If you don’t do this, you will end up with overly moist and mushy baked goods.

This recipe is is kid approved, easy to make, paleo, gluten-free and dairy-free. And it can be made vegan by substituting the flax eggs for the regular eggs.

Double Chocolate Zucchini Muffins

These chocolatey zucchini muffins are kid approved, easy to make, paleo, gluten free, dairy-free and delicious!
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12


  • 2 eggs (or sub with 2 flax eggs)
  • 1/4 cup cashew butter (or sub with almond butter
  • 1/4 cup coconut oil
  • 3-4 tbsp coconut milk or sub with almond or other nut milk
  • 1/2 cup coconut sugar
  • 1 tsp vanilla extract
  • 1.5 cups tiger nut flour or sub with almond flour
  • 1/3 cup arrowroot flour or tapioca flour
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 2 cups shredded zucchini water squeezed out with paper towels
  • 1/2 cup dark chocolate chips


  • Preheat the oven to 350 degrees and grease a muffin tin with coconut oil or line with parchment paper liners.
  • In a large bowl, whisk together the eggs (or flax eggs), cashew butter, coconut oil, coconut sugar, coconut milk and vanilla.
  • In a separate bowl, combine the tiger nut flour, arrowroot flour, baking soda and salt.
  • Pour the dry ingredients into the wet and stir to combine. The batter will be quick thick as the zucchini will add moisture to the batter.
  • Fold the shredded zucchini into the batter and then add the chocolate chips if using.
  • Using an ice cream scoop, fill the prepared muffin cups with the batter - at least 3/4 full.
  • Bake in the oven for 22-25 minutes and then transfer to a wire rack to cool completely.

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