Gluten Free Chocolate Zucchini Muffins
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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.
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.
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.
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.
Gluten Free Chocolate Zucchini Muffins
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
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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Note: This recipe was originally published in 2012, and it was updated in 2022.
Could you just line the muffin pan with cupcake liners because I found that even though I greases the pan, they still got stuck?
Yes, you can definitely use cupcake liners.
Do I need to remove the zucchini seeds?
No, you don’t need to remove the seeds.
I made your old recipe maybe a hundred times, and we loved it! Do you still have the recipe from 2012 posted somewhere?
Sorry, I don’t know of another place where it’s published. This version is similar, I just tweaked the recipe a bit.