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Gluten Free Chocolate Zucchini Muffins

March 1, 2021 Breakfast, Gluten-Free/Dairy-Free, Recipes, Snacks, Vegetarian

This post may contain affiliate links which won’t change your price but will share some commission.

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Gluten free chocolate zucchini muffins in a pan

These gluten free chocolate zucchini muffins are the perfect recipe to make with fresh zucchini. They’re a healthy snack, but they taste like dessert.

Chocolate zucchini muffin on the table

Zucchini can be tricky in my house. We’ve gotten lots of it in our farm share over the years, but it’s not our favorite vegetable.

That’s why I end up making these gluten free chocolate zucchini muffins all the time during the summer. It’s my family’s favorite way to eat zucchini. Everything’s better wrapped in chocolate, right?

These muffins have a wonderful texture due to the moisture in the zucchini. The chocolate flavor is not too dark and not too sweet. I think of these more as a snack than a dessert. You can try my gluten free chocolate zucchini cake for a dessert version of this recipe.

Chocolate zucchini muffin cut in half

Gluten Free Chocolate Zucchini Muffins Tips

The batter comes together quickly for these healthy chocolate zucchini muffins. You can stir the ingredients together with a spoon, or use an electric mixer if you’d prefer.

For the liquid, I typically use coconut milk or oat milk, but any non-dairy milk will do here. You can use regular dairy milk if you’d like, too.

  • Dry ingredients in a bowl
  • Wet ingredients in a bowl
  • Shredded zucchini in a food processor
  • Ingredients in a large bowl

You’ll have enough batter to fill the muffin tins about ¾ of the way to the top. They’ll rise above the top of the pan while baking. 

Cool these healthy chocolate zucchini muffins in the pan for a few minutes before removing them to a wire rack to cool completely. They can be stored at room temperature in an airtight container for a few days, or freeze some for later.

This batter can also be used to make a batch of mini muffins, or one medium loaf of chocolate zucchini bread.

Chocolate zucchini muffins in the pan


Chocolate zucchini muffin cut in half

Gluten Free Chocolate Zucchini Muffins

These gluten free chocolate zucchini muffins are a delicious gluten-free, dairy-free snack.
$.53 per serving
Print Pin Rate
Course: Snack
Cuisine: American
Keyword: Chocolate, Muffin, Zucchini
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 217kcal
Author: Annemarie Rossi

Ingredients

  • 2 cups gluten-free flour
  • 1/3 cup cocoa powder sifted
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup pure maple syrup
  • 2/3 cup coconut milk or other milk of choice
  • 1/2 cup coconut oil
  • 2 cups grated zucchini about 8 oz

Instructions

  • Preheat the oven to 350 degrees and grease a standard muffin pan.
  • In a small bowl, whisk together the gluten free flour, cocoa powder, baking soda, and salt.
  • In a large bowl, stir together the eggs, maple syrup, milk, and coconut oil. Add the dry ingredients, and stir to combine. Stir in the grated zucchini.
  • Transfer the batter to the muffin pan. Bake the muffins for 20 to 22 minutes, or until a toothpick in the center comes out clean.
  • Cool on a wire rack for a few minutes before removing the muffins from the pan to cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for later.

Nutrition Estimate

Calories: 217kcal | Carbohydrates: 29g | Protein: 4g | Fat: 11g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 299mg | Potassium: 141mg | Fiber: 3g | Sugar: 12g | Vitamin A: 81IU | Vitamin C: 4mg | Calcium: 49mg | Iron: 1mg
Tried this recipe?Mention @realfoodrecipes or tag #realfoodrealdeals!

Price Breakdown

This recipe costs $6.35 to make, or $.53 per serving. Try these easy chocolate zucchini muffins for a delicious snack.

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Gluten free chocolate zucchini muffins in a pan
Chocolate zucchini muffin cut in half

Note: This recipe was originally published in 2012, and it was updated in 2021.

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Comments

  1. Kels says

    October 10, 2016 at 9:06 pm

    I made these, but in a Le Creuset baking pan (10 x 10 maybe? not sure of size) and they turned out amazingly! I used less maple syrup than called for, applesauce, and a 50/50 mix of gf flour and homemade dried nut pulp from making nut milks. I’m excited to put these in my repertoire, usually it’s hit or miss with gf baked goods! Thanks for a great recipe! Next time I could probably add 1/4-1/2 cup more zucchini, too, to add a little more veggie goodness.

    Reply
    • Annemarie says

      October 11, 2016 at 9:07 am

      I’m glad you enjoyed them!

      Reply
  2. Rob says

    July 21, 2014 at 12:14 am

    Can I use canola oil instead of coconut oil? My husband cannot have a anything with coconut. Thanks!

    Reply
    • Annemarie says

      July 21, 2014 at 8:16 am

      Cooking oils can generally be substituted one for one. I personally don’t use canola oil because it’s highly refined. If melted butter is an option for your husband, I would use that. (Otherwise, yes to canola oil, but make sure it’s organic to avoid genetically modified ingredients.)

      Reply
  3. heathernwelch says

    June 21, 2014 at 9:39 pm

    I’ve made these twice in the last 3 days!!!! Can’t get enough!

    Reply
    • Annemarie says

      June 21, 2014 at 9:44 pm

      Thanks so much for letting me know, Heather! I came home with a ton of zucchini from my farm share this week, so I’ll be making these muffins too. 🙂

      Reply
  4. kjmdinrome says

    October 11, 2012 at 7:53 pm

    I made these with regular flour and sprouted whole wheat flour. They are delicious! My picky eater loves them too! Another hits for us with your recipes. Thanks for sharing.

    Reply
    • Annemarie says

      October 12, 2012 at 3:43 pm

      I’m glad they were a hit!

      Reply
  5. Linda says

    July 10, 2012 at 9:39 pm

    Mini muffins are a great size for kids and adding chocolate to zucchini is a great way to get them to eat it. Thanks for sharing this at Gluten-Free Wednesdays.

    Reply
  6. Molly Jones (@MollyKateJones) says

    June 28, 2012 at 8:31 pm

    I love zucchini bread, can’t wait to try this recipe– it sounds great! Thanks for helping to celebrate the 1 year anniversary of ReDux.

    Molly Jones
    Intern for ReganMillerJones, Inc.

    Reply
  7. novagirl says

    June 28, 2012 at 8:26 am

    These look delicious. I’d bet they would be good with chocolate chips or even cinnamon chips.

    Reply
    • Real Food, Real Deals says

      June 28, 2012 at 8:41 am

      They’re wonderful with chocolate chips. Just put a few chips on top of each muffin.

      Reply
  8. Ann Dunaway Teh (@anndunawayteh) says

    June 25, 2012 at 3:42 pm

    These look wonderful! Can’t wait to try them when my zucchini crop comes in (as long as the deer don’t eat them first!).

    Reply
    • Real Food, Real Deals says

      June 25, 2012 at 4:21 pm

      Good luck – I hope you get there before the deer!

      Reply
  9. Becky Neville says

    June 25, 2012 at 10:48 am

    Stopping in from Dandelion House Farmgirl Blog Hop. I love this recipe! Anything that has chocolate, zucchini, and coconut oil in it is worth a try! YUM!

    Reply
    • Real Food, Real Deals says

      June 25, 2012 at 11:08 am

      Thanks, Becky! It is a great combination.

      Reply
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Welcome!

Annemarie Rossi

I’m Annemarie, a regular mom who got tired of feeding my family processed food. Read more. . .

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