Gluten Free Chocolate Zucchini Muffins
This post may contain affiliate links which won’t change your price but will share some commission.
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
These gluten free chocolate zucchini muffins are a delicious gluten-free, dairy-free snack.
$.53 per serving
Print
Pin
Rate
Servings: 12
Calories: 217kcal
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.
Pin it here:
Note: This recipe was originally published in 2012, and it was updated in 2021.
Kels says
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.
Annemarie says
I’m glad you enjoyed them!
Rob says
Can I use canola oil instead of coconut oil? My husband cannot have a anything with coconut. Thanks!
Annemarie says
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.)
heathernwelch says
I’ve made these twice in the last 3 days!!!! Can’t get enough!
Annemarie says
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. 🙂
kjmdinrome says
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.
Annemarie says
I’m glad they were a hit!
Linda says
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.
Molly Jones (@MollyKateJones) says
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.
novagirl says
These look delicious. I’d bet they would be good with chocolate chips or even cinnamon chips.
Real Food, Real Deals says
They’re wonderful with chocolate chips. Just put a few chips on top of each muffin.
Ann Dunaway Teh (@anndunawayteh) says
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!).
Real Food, Real Deals says
Good luck – I hope you get there before the deer!
Becky Neville says
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!
Real Food, Real Deals says
Thanks, Becky! It is a great combination.