We’ve tried quite a few chocolate breakfast muffin recipes in this house since converting to Paleo. I used to make a semi-vegan version of the ever popular Chocolate cake mix + Canned Pumpkin muffin for easy breakfasts, and I really wanted a healthier, Paleo-friendly Chocolate Muffin.
My requirements were that it use either carrot or zucchini (since it’s summer), be somewhat high protein (since my kids are still not willing to eat eggs or any meat (besides my special Paleo Chicken Nugget Recipe) thanks to their vegan formative years), and low sugar.
Carl declared this recipe “much better” than the other iterations, and “actually, pretty delicious,” but you be the judge.
Paleo Zucchini Chocolate Muffin
- 1 large zucchini or 2 small, peeled
- 1/4 cup coconut oil, liquified or melted grass-fed butter
- 4 eggs
- 1/4 cup coconut sugar*
- 1/4 cup maple syrup*
- Allspice a few dashes (to taste)
- One or two grinds of sea salt
- Splash of vanilla
- 1/2 cup coconut flour
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp baking powder
Lemme say, I love, love, love, my Blendtec Blender. Also, my kids are kinda averse to chunky stuff in muffins, so it works really well to make these.
Add cubed zucchini and all liquid ingredients to blender and pulse several times. Add dry ingredients and blend until well mixed.Pour into greased muffin tin or silicone muffin cups. Makes 12 regular sized muffins + 12 mini muffins, or roughly 18 muffins.
Bake at 375 degrees for roughly 20 minutes.
*if you don’t have coconut/palm sugar, or would rather not use it, use 1/2 cup maple syrup instead. Or, if you prefer local honey, substitute 1/2 cup.
This recipe was inspired in whole or in part by this recipe.
