Chocolate Chip Zucchini Muffins

Soft and moist zucchini muffins studded with silky chocolate chips!

Serves: 10

Serves: 10decrease servingsincrease servings

Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat the oven to 350F. Line 10 compartments of a 12-cup muffin tin with papers and set aside.
  2. In a large mixing bowl, whisk together the flours, sweetener, baking soda, spices and salt and set aside.
  3. In a large mixing bowl, whisk together the flours, sweetener, baking soda, spices and salt and set aside.
  4. In a medium mixing bowl, whisk the eggs, then whisk in the almond milk, oil, vanilla, and vinegar.
  5. Pour the wet mixture into the dry and stir to combine.
  6. Fold in the shredded zucchini and mini chocolate chips.
  7. Use an ice cream scoop to portion the recipe into the 10 compartments of the prepared muffin tin and sprinkles the tops with more mini chocolate chips if desired.
  8. Bake for 20-22 minutes, or until a tester comes out clean.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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Recipe Info

  • Difficulty
  • prep:15 minutes
  • cook:20 minutes
  • Show nutritional information
    This is our estimate based on online research.
    Calories:282
    Fat:19 g
    Carbohydrates:30 g
    Protein:2 g
    Calculated per serving.

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