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Chocolate Chip Zucchini Muffins {Paleo, Vegan Option}

  • Author: thebananadiaries
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: 8 large muffins or 16 regular muffins 1x
  • Category: Breakfast
  • Method: baking


These Paleo chocolate chip zucchini muffins are incredibly easy and deliciously sweet! You wouldn’t even know you’re getting your veggies in! With a vegan option and nut free, these chocolate chip zucchini muffins are fit for anyone!


  • 1 large (12-14 oz) Japanese sweet potato, baked, cooled, skin removed
  • 2/3 cup coconut flour
  • 1/2 cup coconut milk
  • 2 large eggs, or 2 tbsp ground flaxseed mixed with 1/3 cup water
  • 1 tbsp baking powder, or paleo baking powder mixture*
  • 1 tsp baking soda
  • 1 large zucchini, grated
  • 2 tbsp maple syrup
  • 1/4 tsp sea salt
  • 1 tsp vanilla extract
  • 1/2 cup chocolate chips


  1. Preheat oven to 375F and line muffin tin with cupcake liners.
  2. In a large food processor, puree mashed sweet potato.
  3. Add in all ingredients except chocolate chips and zucchini. Blend until completely combined.
  4. Add in chocolate chips and zucchini and use a spoon to mix until well combined.
  5. Spoon muffin batter (it will be very thick) into each cupcake liner about 3/4 of the way full.
  6. Place in the oven and bake for 35-45 minutes, or until toothpick comes out clean.
  7. Remove from oven and let muffins cool before enjoying.
  8. Lasts 5 days in the fridge or 1 month in freezer.


For Paleo Baking Powder: combine 2 tsp baking soda + 1 tbsp vinegar (white or apple cider) and let sit until foaming. Please also include the required baking soda in addition to this in the recipe.


  • Serving Size: 1 large muffin (of 8)
  • Calories: 185
  • Sugar: 11
  • Sodium: 436
  • Fat: 7
  • Saturated Fat: 4
  • Carbohydrates: 28
  • Fiber: 6
  • Protein: 5

Keywords: zucchini muffins, chocolate chip zucchini muffins, paleo, gluten free, vegan option, dairy free, nut free