Chocolate Chip Zucchini Muffins

Paleo & Dairy-Free

Like most parents, I’m constantly looking for ways to sneak more veggies into my kids’ day—especially for Jordan! It turns out that a handful of {dark} chocolate chips is the ultimate 'distraction.' While the kids think they’re getting a decadent sweet treat, I’m over here feeling like a secret genius for packing fiber and greens into every bite.

Originally inspired by Rachael DeVaux, RD (I’m a huge fan of her Rachael’s Good Eats cookbook!), I’ve spent months tweaking this recipe to get the texture just right. I quickly learned that one batch is never enough; these disappear off the counter before they even finish cooling, so I’ve scaled this specifically for a double batch of 24 muffins.

Why This Recipe Works

As a NTP, I’m always looking for ways to "crowd out" refined sugars and inflammatory fats with nutrient-dense alternatives. Here’s a couple reasons to love some of my nutrient dense swaps that don’t compromise on flavor.

• Blood Sugar Stability: By using a base of almond flour and almond butter, we’re providing healthy fats and protein to slow the absorption of the natural sugars from the banana and maple.

• The Fiber Factor: Zucchini is rich in antioxidants like carotenoids, which support the immune system and gut lining. I’ve also included an optional boost of ground flaxseeds for extra soluble fiber.

• Mineral Rich: I always reach for Redmond Real Salt to ensure we're getting those essential trace minerals that help with cellular hydration.

Baking Tips from My Kitchen

The biggest hurdle with zucchini is its high water content. To avoid a soggy muffin, that labor-intensive squeeze is non-negotiable. You want to wring that zucchini out until it feels like a dry ball of yarn!

Pro Tip: Don’t be afraid to let these stay in the oven until they are a deep, toasty brown. That slight "over-bake" caramelizes the maple sugar and gives the edges a satisfying, chewy bite.

Yields: ~24 Muffins

Prep time: 15–20 minutes

Bake time: 25-30 minutes

INGREDIENTS

The Wet Mix

4 medium to large zucchini, shredded and drained (see instructions)

2 large pasture-raised eggs

2 ripe bananas, mashed

1 cup unsweetened almond butter (approx. 256g)

1/4 cup pure maple syrup (60g)

2 tsp vanilla extract

The Dry Mix

~2.5 cups almond flour (256g)

4 tbsp maple sugar (30g), could substitute coconut sugar

4 tbsp coconut flour (to absorb extra moisture)

2 tbsp ground flaxseed

3 tsp ground cinnamon

2 tsp baking soda

1 tsp sea salt

1/4 tsp ground nutmeg

The Mix-Ins (optional, but is chocolate really ever optional?!?)

½ - 1 cup chocolate chips (save some to sprinkle on top) I prefer Enjoy Life mini or dark chocolate chips

INSTRUCTIONS

1. Preheat your oven to 350°F. Line two 12-slot muffin tins with liners or grease them well. I love the parchment liners from Thrive Market.

2. Grate the zucchini. I prefer using the fine side of a hand grater for this. Thinner, more delicate shreds make it much easier to squeeze out that excess moisture. Plus, the texture in the finished muffin is much more consistent.

3. Place your shredded zucchini in the middle of a clean kitchen towel or several layers of paper towels. Squeeze out as much liquid as you possibly can, twisting gently. This may take a minute or two and several rounds of squeezing. Remove the zucchini from the towel and set it aside. This step is time consuming, but promise it is worth the effort. 

4. In a large bowl, whisk together the eggs, mashed bananas, almond butter, maple syrup, and vanilla until the mixture is smooth. Stir in the drained zucchini.

5. Sprinkle the almond flour, maple sugar, coconut flour, cinnamon, baking soda, salt, nutmeg, and flax (if using) evenly over the wet mixture. Stir gently to combine, being careful not to overmix so the muffins rise properly. Fold in the chocolate chips. I like to use mini chips sparingly so there’s still a little chocolate but not adding at ton of additional sugar. 

6. Distribute the batter evenly among the muffin cups. I like to use a large cookie scoop to portion the batter. Optional: sprinkle the tops with a few extra chocolate chips. 

7. Bake for ~30 minutes, or until a toothpick inserted into the center comes out clean. I tend to let these over bake slightly so they get nice and toasty brown.

8. Let the muffins cool on a wire rack before enjoying. This allows the structure to set. Trust me, it’s worth the wait!

   
   

If you give these a try, leave a comment below and let me know how they turned out. Did you swap the almond butter for cashew? Add walnuts? I love hearing how you make these recipes your own.

Be sure to snap a photo and tag me on Instagram @michelleberrywellness—seeing your healthy creations in the wild is the best part of my day!