Chocolate Gluten-Free Zucchini Muffins with Chocolate Chips
Gluten-free zucchini muffins with cocoa powder and chocolate chips are moist, chocolatey, and easy to make. A delicious way to use up extra zucchini!
The Instagram Poll That Started It All
With two freshly picked zucchinis from my Lettuce Grow garden, I took a photo, then polled you on Instagram asking what zucchini recipe to make first. Your choices? Zucchini muffins/bread, zucchini fritters, or zucchini boats. Muffins won.
You chose wisely because these gluten-free zucchini muffins are divine! Perfect for breakfast (paired with some fruit and protein), for an afternoon treat with coffee or tea, or just because you’re craving chocolate. I hear you!
Why You’ll Love These Gluten-Free Zucchini Muffins
Gather Your Ingredients
Just the basics, plus a little zucchini and chocolate magic.
- Zucchini: Grated with the skin on and squeezed to remove excess liquid.
- Gluten-free flour: I used a combo of sorghum and tapioca flour (no gums). Experiment with your favorite GF flour blend. Keep in mind that if you use one with xanthan gum, the texture may change.
- Eggs: Two large eggs. Make these with chia or flax eggs for a vegan version.
- Avocado oil: Or any neutral, heart-healthy oil you like.
- Maple syrup: Just enough to sweeten things up.
- Cocoa powder: I prefer CocoaVia for its extra cocoa flavanols, but use whatever unsweetened cocoa powder you have on hand.
- Dark chocolate chips: The more, the merrier.
- Vanilla, baking soda, and salt: The usual baking suspects.
How to Make Gluten-Free Zucchini Muffins
- Grate the zucchini and gently press it between paper towels to remove excess liquid.
- Mix wet ingredients: eggs, oil, maple syrup, vanilla. Stir in the zucchini.
- Add dry ingredients: gluten-free flour, cocoa, baking soda, and salt. Stir well.
- Fold in the chocolate chips.
- Scoop into muffin tins. Bake at 350ºF for 20 minutes.
- Cool slightly… or don’t. These are fantastic, straight out of the oven, with all the melted chocolate deliciousness!
🩷 Dietitian Nutrition Notes
Let’s keep it real. These gluten-free zucchini muffins aren’t kale salad.😉 But for a treat? They’re dietitian-approved!
Each muffin has about:
- 250 calories
- 30g carbs (2g fiber, 13g sugar)
- 14g fat (only 4g saturated)
- 3g protein
And yeah, they’ve got zucchini…but don’t fool yourself into calling it a vegetable serving. As Mr. Spicy says, “They’re delicious, but I can’t taste the zucchini.” 🤷♂️
Still, these are lower in sugar and saturated fat than most muffins, so they definitely earn the healthy-ish badge.
Storage
- On the counter: Store in an airtight container for up to 3 days.
- Freezer stash: Freeze in a sealed container or bag for up to 3 months. Thaw at room temp or warm in the microwave for cozy, melted chocolate vibes.
Double Chocolate Gluten Free Zucchini Muffins
Ingredients
- 2 large eggs
- 1/2 cup avocado oil
- 1/2 cup maple syrup
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, pressed and drained
- 1 cup sorghum flour, or brown rice flour
- 1/2 cup tapioca starch
- 1/4 cup unsweetened cocoa powder, i.e., CocoaVia
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup dark chocolate chips
Instructions
- Pre-heat your oven to 350 F. Line a 12 cup muffin tin with paper or silicon liners.
- Combine eggs, oil, maple syrup, and vanilla extract in a mixing bowl. Whisk or stir well to combine the ingredients. Then add the zucchini and stir.
- Add the sorghum and tapioca flours along with baking soda and salt to the wet ingredients. Stir well with a fork. Then add the chocolate chips and stir.
- Divide the batter (it will be thick) equally into the 12 lined muffin tins. Bake for 20-25 minutes or until a toothpick inserted into the muffins comes clean.
- Allow to cool for 10 minutes. Enjoy!
Notes
- Use 1 1/2 cups of your favorite gluten-free flour blend in place of the sorghum flour and tapioca flour. Please note that the texture may vary if your flour blend contains xanthan gum.
- Don’t follow a gluten-free diet? Try all-purpose flour in place of GF flours.
- Swap avocado oil with high-oleic expeller-pressed sunflower oil or organic canola oil.
- Suggested add-ins: nuts, ground cinnamon.
Nutrition
Got more zucchini on hand?
- Easy Lemony Zucchini Noodles with Avocado Pesto
- Pecan Chicken Salad on Zucchini Chips-Low Carb & Delicious!
🧁Let’s Chat! Have you made zucchini muffins before? Are you team double chocolate all the way, or do you like yours classic and cozy? Tell me what zucchini recipe to make next in the comments—I’d love to hear!
