These Paleo Chocolate Spiced Zucchini Muffins are moist, delicious, lightly spiced and filled with chocolaty goodness! Perfect for a quick breakfast alongside a green smoothie or as a grab-and-go snack.
As I shared on my post for Paleo Zucchini Almond Cupcakes, we’ve been buying a ton of this versatile green squash at our local farmer’s market with it being in season right now. While we love having it grilled, sautéed and spiralized into zoodles—I wanted to try and sneak it into another tasty baked good!
I love muffins! They are yummy, easy to whip up and portable—making them perfect for serving on a busy morning alongside a smoothie or packing as a grab-n-go snack. The muffins I am sharing with you today are also healthy, unlike most of the over-sized and sugar laden varieties you find at the local coffee shop.
These Chocolate Spiced Zucchini Muffins are not only gluten free, but also grain free, dairy free, nut free and refined sugar free. Although free of many common allergens, these delicious muffins are not at all lacking in flavor. In addition to rich chocolate, I decided to give them a little depth with sweet spices like cinnamon, ginger and nutmeg.
To keep this recipe simple and the ingredient list short, I opted to use coconut flour and a little arrowroot starch. This kept these muffins nut free, low carb and packed with fiber to keep you fuller longer. They are also super moist and you can even brag that you’ve had an extra dose of veggie goodness because I packed a heaping pile of zucchini into the batter. WIN!
I know I’ve also discussed the benefits of cacao over processed coco here on the blog before, but you really cannot beat the benefits of this yummy super food that contains the highest concentration of antioxidants of any food in the world! It tastes just like regular coco and can be purchased at Whole Foods, natural grocery stores or online retailers like Amazon and Vitacost (use this link and get $10 OFF your order of $30 or more).
I’ve made these muffins twice this week, because my husband loved them! He also had no clue that they were healthy or muffins for that matter—he thought he was
sneaking sampling an un-frosted cupcake! We had them plain, but really enjoyed slathering them with fresh blueberry chia jam that I whipped up as well as our favorite almond butter. If you want more of an indulgent snack, you could always add chocolate chips or cacao nibs for a double chocolate treat!
- ¼ cup coconut flour, sifted
- ¼ cup cacao powder
- 1 tablespoon arrowroot starch or tapioca flour
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- Pinch ground nutmeg
- 3 large eggs
- ¾ cup finely grated zucchini (about 1 small zucchini), squeezed of excess liquid
- ¼ cup raw honey (Note: Increase to ⅓ cup if not using stevia)
- ¼ cup coconut oil, melted
- 1 teaspoon pure vanilla extract
- 10-15 drops vanilla liquid stevia extract
- Preheat oven to 325F. Line a standard muffin pan with paper liners.
- Combine coconut flour, arrowroot starch, cacao powder, baking soda, cinnamon, ginger, nutmeg and sea salt in a bowl and set aside.
- Add eggs, honey, coconut oil, vanilla extract and stevia to a large mixing bowl and whisk or beat with a hand mixer until well combined. Mix in dry ingredients and then gently fold in the zucchini.
- Evenly divide the batter, filling each liner about ¾ full; this recipe makes 6-7 muffins. Bake on the center rack of the oven for 22-25 minutes, or until a cake tester inserted into the center comes out with some moist crumbs attached.
- Let the muffins cool in the pan for 5 minutes; transfer to a wire rack to cool completely.
- Best stored in an airtight container in the refrigerator for up to 5 days (also, freeze well).
Grain Free, Gluten Free, Nut Free, Dairy Free, Refined Sugar Free, Paleo, Vegan-Friendly (Replace honey with maple syrup and use flax eggs or chia gel to replace eggs)
I hope you give this recipe a try! If you do, I’d love for you to leave a comment on this post or share a picture on Instagram with the tag #themodernbuttery. I love hearing from you and seeing your creations!
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