Paleo Zucchini Chocolate Chip Mini-Muffins

So you’ve been paleo for a while…eat healthy most of the time…and stick pretty close to the paleo guidelines. You’ve seen results in the way you look and feel. So you’re thinking, I deserve a sweet little reward – but not something so over the top that it knocks you off the paleo wagon… 

Well, here’s a super-easy paleo recipe that should satisfy that sweet tooth of yours.

I made these moist and delicious gluten-free paleo mini-muffins with a healthy heaping of fresh grated zucchini plus a sprinkling of dark chocolate chips so you can enjoy these practically guilt-free. 

To spice things up I added ground cinnamon for extra flavor, and bonus, cinnamon’s so good for you – it helps regulate your blood sugar level along with a lot of other healthy benefits.  [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2dph7z’]

This recipe yields about 40 mini muffins, but you can certainly make these as standard-size muffins if you prefer – you’ll just need to bake them longer. After whipping these up, I stored half in the freezer for a heat-and-eat snack whenever we want.

Have kids at home? I think they’ll love these. And since you really can’t taste the zucchini inside, you’ll be sneaking healthy veggies into a tasty treat for them and they’ll never know the difference! These would be perfect to slip into your kids’ school lunches as well! 

Hope you give this zucchini and chocolate chip paleo mini-muffins recipe try…your little reward for sticking with the paleo plan. 

Paleo Zucchini Chocolate Chip Mini-Muffins Recipe

Yield: Makes about 40 mini-muffins

Paleo Zucchini Chocolate Chip Mini-Muffins Recipe


  • 1 1/2 cups almond flour
  • 1 tbs ground cinnamon
  • 1 tsp allspice
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs, whisked
  • 1/3 cup raw honey
  • 1 tsp vanilla extract
  • 1/4 cup of melted coconut oil
  • 1 cup grated raw zucchini (about 1 medium zucchini)
  • 1/2 cup of dark chocolate chips


  1. Pre-heat oven to 350º F
  2. Grate zucchini – blot firmly with paper towels to remove excess moisture
  3. In a medium mixing bowl, first combine dry ingredients (except the chocolate chips)
  4. In a separate small mixing bowl, combine all wet ingredients (except the zucchini)
  5. Pour wet ingredients into dry ingredients bowl and stir
  6. Finally, fold in both the grated zucchini and dark chocolate chips
  7. Grease a non-stick mini-muffin pan with coconut oil
  8. Fill each muffin well about two-thirds full
  9. Bake 10-12 minutes (oven cooking times may vary)
  10. Cool, remove and enjoy!

Join the Conversation

  1. Shannon Cormier says:

    These were delicious! I added a couple Tbsp of Cocoa Powder & Coconut Flour and they weren’t too dry or sweet. Excellent recipe.

    1. So glad you enjoyed Shannon!

  2. I knew healthy could taste good but not this good. We love these muffins!! We made them in regular size muffin pans and baked 15 mins. Other than that we followed exactly. Love! Thanks for the recipe!

    1. Well that’s awesome Camila! So happy you like the recipe! :)

  3. Just wrote a blog about these muffins, this is my first “paleo” recipe and I am so happy with them, I am taking them to an art class tomorrow!.. Love your site! thanks Trina!

    1. thank you! So cool! :)

  4. These are SO good and I didn’t even use chocolate chips! I made them as regular sized muffins and my 15 month old begs for more! I’ll be making big batches for the freezer next time!

    1. Awww Christy, I love that your baby likes the yummy muffins! These freeze well, so that is a great idea. I hope you find more recipes here to keep him smiling. :) Thank you!

  5. I’m allergic to almonds, what other flour can I substitute?

    1. Maybe cashew or walnut flour. I have not made them with either, but it might be worth trying out. :)

  6. Samantha Woodward says:

    What chocolate chips do you use which are paleo (ie without cane sugar)? Thanks

    1. You can use Cacao nibs which have no sweetener or I use Enjoy life chocolate chips that are dairy free. There is some evaporated cane juice for sweetener, but since its only once in a while that I use them, I give it a pass.

  7. Hollymaryan says:

    Can I substitute coconut flour for the almond flour?

    1. I haven’t made this recipe with coconut flour. Coconut flour requires much more liquid and I would have to rework the recipe to be able to tell you how to sub ingredients.

  8. Thanks for sharing all your yummy recipes! Just wondering if you think this would work poured into a loaf pan to make a pan of chocolate chip zucchini bread instead of mini muffins?

    1. Brittani, Yes! that would work just fine! I’m so glad you like the recipes. :)

  9. What an amazing recipe!!! I love it and have made these numerous times for friends and family! Great job!

    1. Emily, I’m so glad you like the recipe. It’s so great to hear when people make the recipes and share them with friends. Thank you for your kind words! :)

  10. Sherina -thank you so much!

  11. Your recipes are awesome! Thanks for sharing

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