Chocolate Zucchini Muffins (AIP, Paleo)

I have been missing chocolate zucchini cake ever since I started the Autoimmune Protocol. So I have made it my mission to create an AIP friendly version. Today is finally the day! I am pretty pleased with how this recipe has turned out. I decided to make these into muffins so I could eat them on the go and freeze some for a rainy day, but you could make this recipe using a greased loaf pan instead.

I hope you will like this recipe as much as I do. You will love how moist and chocolaty these are. They hold together well as long as you wait for them to fully cool (it’s harder than it sounds)!

XO Meagen Ashley

*This recipe was shared on the Paleo AIP Recipe Roundtable

Print Recipe
Chocolate Zucchini Muffins (AIP, Paleo)
Moist chocolate zucchini muffins that are AIP friendly!
Course dessert
Prep Time 15 minutes
Cook Time 30 miutes
Servings
10-12 muffins
Ingredients
Course dessert
Prep Time 15 minutes
Cook Time 30 miutes
Servings
10-12 muffins
Ingredients
Instructions
  1. Preheat the oven to 350 degrees.
  2. Lightly grease muffin tins with coconut oil and line muffin tins with parchment paper liners. Set aside.
  3. In a medium bowl, mix all of the dry ingredients together (coconut flour, baking soda, salt, cinnamon, clove, mace, carob powder, collagen).
  4. In a small bowl, mix the maple syrup, vanilla extract, coconut milk, coconut oil, and mashed banana together.
  5. Add the wet ingredients into the dry ingredients and add in the shredded zucchini. Stir until smooth.
  6. Prepare the gelatin egg- In a small pan add the 1/4 cup of water and sprinkle the gelatin over the water and let sit for 2 minutes. Then turn the heat on to medium to melt the gelatin for 1 minute and then remove from the heat and whisk until frothy.
  7. Stir the gelatin egg into the batter. Do this part quickly. Then fold in the carob chips if desired.
  8. Spoon a heaping tablespoon of the batter into the muffin tins and bake for 25-30 minutes or until a toothpick comes out clean from the center of the muffin.
  9. Remove from the oven and let cool in pan for 5 minutes. Then carefully move to a cooling rack (leave in liners) and allow to cool completely.
  10. Store in the fridge for up to 1 week in a glass dish or in the freezer for up to 3 months. You may remove the liners for storage.
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There are 12 comments for this article
  1. Michelle at 11:07 am

    This is a small thing, but could you edit the recipe to have a lower case ‘t’ for teaspoon? That is how recipes are typically written: tsp = teaspoon, and Tbs = tablespoon. Makes the recipe so much easier to read. Looking forward to trying this! Thank you.

  2. Tiffany at 8:04 am

    Wonderful recipe! I made this a few days ago, but in cake form (out of muffin papers). The zucchini I used must have been too large, so it took longer to cook out the extra moisture. Since it was still pretty moist when I first took it out of the oven, I tried freezing it to microwave later, and it worked a charm. Basically, I can make your recipe to nearly baked, put in individual portions, freeze, defrost overnight in fridge, and finish baking in the microwave. Fresh cake (and just the right portion), anytime. Thank you for this treat!

  3. Lydia at 11:14 am

    Any idea how much zucchini a “medium” zucchini would yield when shredded? Using zucchini from my garden and “medium” is such a relative term!😆

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