Chocolate Zucchini Muffins (Gluten-Free)

Chocolate muffins on a white marble tray.

5 from 1 vote

Chocolate zucchini muffins (gluten-free, dairy-free, low FODMAP)with chocolate chips are moist, fudgey, and so delicious! Make them in one bowl for an easy breakfast, snack, or treat!

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Dessert, Snack

Cuisine: American

Keyword: gluten free muffin recipe, zucchini muffins, gluten free muffins

Diet: Dairy Free, Gluten Free, Low FODMAP, Vegetarian

Servings:

Calories: 246kcal

Author: EA Stewart, RD

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

Ingredient Swaps & Additions

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