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.

Gluten free chocolate zucchini muffins on a cooling rack

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.

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


Gluten Free Chocolate Zucchini Muffins

These gluten free chocolate zucchini muffins are a delicious gluten-free, dairy-free snack.
Print Recipe
Gluten free chocolate zucchini muffins
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Recommended Equipment

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.

Approximate Nutrition Info

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
Servings: 12
Calories: 217kcal
Cost: $.53 per serving

This recipe may contain affiliate links. A purchase or click through one of these links may result in a commission paid to us at no additional cost to you.

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 2022.

40 Comments

  1. Could you just line the muffin pan with cupcake liners because I found that even though I greases the pan, they still got stuck?

  2. I made your old recipe maybe a hundred times, and we loved it! Do you still have the recipe from 2012 posted somewhere?

  3. I don’t think they had much flavor I’ve made chocolate zucchini Bread gf before and it was sweet and delicious this was dry and flavorless

    1. I’m sorry to hear that. These muffins always come out moist and flavorful for me. Was your zucchini especially dry? What brand of gluten-free flour did you use?

  4. 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.

    1. 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.)

    1. 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. 🙂

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