Is your garden overflowing with zucchini and summer squash? Zucchini muffins are a delicious and easy way to use up your harvest!
This recipe swaps the usual wheat flour and sugar with fresh zucchini and coconut flour. The end result is delicious and, fluffy muffins studded with dark chocolate chunks that pair perfectly with a cup of tea or coffee.
You can use grated zucchini, yellow summer squash, or pattypan squash in this recipe. Feel free to leave out the chocolate if you want a less indulgent treat.
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Chocolate Chip Zucchini Muffins
Chocolate Chip Zucchini Muffins
Heather ReslerTools
- Large mixing bowl
- Muffin tin
Ingredients
- 4 large eggs
- 1/3 cup melted coconut oil
- 1/3 cup honey
- 1 1/2 cups grated zucchini
- 2 t vanilla extract
- 1/2 cup + 2 T coconut flour
- 1/2 cup arrowroot starch
- 1/2 t baking soda
- 1/2 t apple cider vinegar
- 1/2 cup chopped dark chocolate
Instructions
- Preheat the oven to 375°F. Grease a muffin tin with coconut oil.
- In a large mixing bowl, whisk the eggs. Add in the coconut oil, honey, zucchini, and vanilla. Mix well.
- Add the coconut flour and arrowroot starch, then continue mixing. Add the baking soda and apple cider vinegar and mix.
- Fold in the chopped dark chocolate. Scoop the batter evenly into 7 of the greased muffin cups.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool and enjoy.
Looking for Paleo ingredients? Here are a few we’d recommend:
Cold pressed coconut oil (Viva Naturals)
Raw honey (Bee Farms)
Vanilla extract (Frontier)
Coconut flour (Nutiva)
Arrowroot starch (Authentic Foods)
Baking soda (Bob’s Red Mill)
Apple cider vinegar (Bragg)
Semi-sweet chocolate chips (Enjoy Life)
(You’ll Also Love: 23 Paleo Breakfasts You Can Make in a Muffin Tin)
101 Awesome Paleo Diet Hacks
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