Grain-Free paleo double chocolate zucchini muffins are a cleaner muffin for breakfast or snack.
Preheat the oven to 350 degrees F. Line a muffin tray with muffin papers.
Whisk the eggs, pure maple syrup, and zucchini together in a mixing bowl (wet ingredients).
In a separate bowl, stir together the remaining dry ingredients.
Pour the wet mixture into the mixing bowl with the dry mixture and stir well until well-combined.
Pour muffin batter into the muffin tray, filling the holes 3/4 of the way up. Bake on the center rack of the oven 18 to 22 minutes, or until muffins are cooked through.
Remove from oven. Allow muffins to cool at least 30 minutes before peeling and eating.