I have been wanting to update my paleo chocolate zucchini bread on my blog, even though personally it doesn’t need an update- it is so good! BUT, I wanted to make with ingredients that you might have on hand already or be able to use the leftover with another recipe! The paleo recipe calls for coconut flour and personally I have a hard time using that ingredient in other places, but this time I made it with almond flour. I feel that it is a bit easier to incorporate it into other recipes (like these; my grain free chocolate chip cookies) or into energy bites, breads etc. It isn’t that you can’t use coconut flour in those types of recipes, but it tends to need more liquid and can be a little more difficult to bake with or sub.
If you aren’t sure about chocolate and zucchini going together or tasting good - you have to get over that; immediately. The zucchini keeps these muffins so moist and plus you do not taste it at all….just look at how good these look…
I kept these chocolate zucchini muffins low in sugar (about 1/4 cup coconut sugar) because I wanted them to have more of a dark chocolate taste. I also added peanut butter into the mix, but you can 100% sub ANY nut/seed butter of choice. I did not test any other flours, but you won’t regret buying almond flour! I love these little muffins because not only do they taste delicious but we are sneaking in some veggies, healthy fats, and protein in each one! Something you can feel good about eating without feeling a sugar crash later on- which always seems to happen to me when I eat store bough baked muffins or breads!
Also; if you want to make this into bread you can! I just prefer little muffins because they are easy to grab & go or freeze! If you decide to make this into a loaf, you will need to cook it for about 1 hour; check a few times and when a knife comes out completely clean- it is done!
I love these as is cold out of the fridge, in a yogurt bowl, or heated in the oven with a smear of peanut butter on top…amazing. The ingredient list might look line but trust me, you will use these ingredients over and over again and they are filled with all good things!
If you make the muffins let me know or the paleo zucchini bread on my blog!
Snack / Breakfast
Yields: 12 muffins
Prep time: 5 minutes
Bake time: 30 minutes
Total time: 35-40 minutes
1 large zucchini (about 2 cups packed)
1 tbsp. vanilla
1/2 cup creamy peanut butter
1/2 cup coconut oil, melted / cooled
1/4 cup coconut sugar (or brown sugar/ stevia)
dash of sea salt
1.5 cups almond flour
1/2 cup cacao powder
1 tsp. baking powder
optional add ins: chopped walnuts or dairy free chocolate chips.
Preheat your oven to 350 degrees. Prepare a muffin tin with liners or spray with olive oil/coconut oil.
First prepare the zucchini. Either with a grater or your food processor; grate/chop into fine pieces. Allow to release some of the moisture BEFORE. (They will be too wet if you skip this step) Simply; place on a paper towel then squeeze it out before adding it to the bowl.
In a large bowl mix ALL the dry ingredients.
In a separate bowl, add the wet ingredients and mix with a spoon until well incorporated.
Combine the the wet with the dry. Mix.
Fold in the zucchini and any addition ad ins (chopped nuts, chocolate chips etc)
Scoop about a heaping 1/4 cup into your prepared muffin tins.
Bake at 350 degrees for about 25 minutes. I checked after 20 minutes and decided it needed 5 more minutes.
Allow to cool, then remove from pan!
Store in the fridge for up to a week or freeze for longer!!
You can sub the peanut butter for ANY nut/seed butter.
I did not try a flax egg
I haven’t tested any other flours, but if you are; I would start with whole wheat flour.
Brown sugar or stevia will work for sugar subs. I did not test a liquid (honey, maple syrup) but if you do, I would suggest cooking the muffins for another 5-10 minutes.
Allow the zucchini to release some of the moisture before you mix it in the bowl. You can do this while you are preparing the rest of the recipe.
Freeze for longer and let them thaw out over night or heat in the oven at 400 degrees for 10 minutes or so!