Healthy Paleo Chocolate Zucchini Bread Muffins (vegan)

Healthy Paleo Chocolate Zucchini Bread Muffins made with all vegan and gluten-free ingredients. Made only a few simple ingredients like almond flour, flax egg and sweetened with banana.

  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins

Yield: 7-8 muffins 1x


  • 1 medium banana, mashed
  • 2 flax eggs (1 tablespoon ground flax + 2.5 tablespoons water per flax egg)
  • 1/4 cup liquid coconut oil
  • 1/4 cup non-dairy milk
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cup almond flour
  • 1/3 cup cacao powder
  • 1 teaspoon baking powder
  • 1/2 cup shredded zucchini (squeeze out moisture!)
  • 1 cup chocolate chips (code RACHL for free shipping)
  • Optional: 2 tablespoons mindbodygreen veggies+


  1. Preheat oven to 350 degrees and line a muffin tin with liners or grease well
  2. In a large bowl, mix together banana, flax eggs, oil, milk and vanilla extract until smooth
  3. Mix in the almond flour, cacao powder, baking powder and veggies+ powder if using and mix until well combined
  4. Fold in zucchini and chocolate chips then fill about 6-7 muffin cups full of batter
  5. Bake in oven for 20-25 minutes, or until toothpick comes out clean
  6. Enjoy while warm


*Store leftovers in fridge for 5 days or freezer for 2 months

  • Author: Rachel