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Grain-Free Zucchini Muffins with Chocolate Chunks (Gluten-Free and Paleo)

  • Author: Camille Styles
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x


These healthy grain-free zucchini muffins are a paleo-friendly breakfast, or an easy grab-and-go-snack.


  • 2 eggs
  • 1/4 cup whole milk (or your favorite non-dairy milk)
  • 1/4 cup brown sugar (or natural sugar substitute like Swerve)
  • 1/4 cup orange juice
  • 1/4 cup melted butter (or melted coconut oil for paleo or dairy-free)
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 cup unsweetened shredded coconut
  • 1 cup sunflower seeds (I use roasted and salted seeds)
  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 2 tsp baking powder
  • 2 small zucchini, grated (about 3 cups)
  • 1/3 cup toasted walnuts
  • 1/3 cup dark chocolate chunks (use a brand like Hu for paleo)
  • For garnish: coconut flakes, chopped raw walnuts, sunflower seeds


  1. Preheat oven to 350.
  2. In the bowl of a stand mixer, beat together eggs, milk, brown sugar, orange juice, melted butter, and vanilla until fully combined.
  3. In a high-speed blender (or food processor), pulse the coconut and sunflower seeds until they’re a flour-like texture. You’ll know it’s ready when it starts to clump in the corners of the blender–don’t go past this because you don’t want them to release their oil. 
  4. Add to the ground coconut and seeds to the wet ingredients. Add both flours and baking powder, then use a fork to lightly toss the dry ingredients together.
  5. Turn the mixer on low speed and beat just until combined, scraping down the bowl halfway through. Add the zucchini, walnuts, and chocolate, and stir with a spatula until just combined. 
  6. Spoon into muffin cups and top with coconut flakes, walnuts, and seeds. Bake 35 minutes, until a toothpick inserted comes out clean. Remove from the oven and let sit in the muffin tin for about 5 minutes before transferring to a cooling rack to cool completely.
  7. Store in an airtight container in the fridge for up to 4 days. Warm in the oven or halve and toast before serving (preferably with a little melted butter!)


The ingredients in this recipe were inspired by the one from Whole Food Cooking Every Day, by Amy Chaplin. This is one of my favorite resources for gluten-free and grain-free cooking.

  • Prep Time: 20
  • Cook Time: 30
  • Category: breakfast

Keywords: breakfast, grain-free breakfast ideas, grain-free zucchini muffins