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 the perfect recipe to make with fresh zucchini. They’re a healthy snack, but they taste like dessert.
Print Recipe
Gluten free chocolate zucchini muffins
Prep Time:10 minutes
Cook Time:20 minutes
Total Time:30 minutes

Recommended Equipment


  • 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


  • 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.


  1. 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.

  2. 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.

  3. 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.

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

  4. 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!).

  5. 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!

  6. Hi! My name is Ashley and I’m interning with the Meal Makeover Moms this week. Thanks for breaking down the pricing of these simply, affordable and I’m sure delicious muffins! It would surly make for a nice treat in any kid’s lunch box!

  7. My last chocolate zucchini muffin batch didn’t come out so good, it actually had a “fishy” taste (no way I was gonna post about THAT!) Your recipe sounds good with the addition of the banana and coconut milk, though. I think it was just me any my zucchini!

    1. Fishy and zucchini bread don’t sound like a great combination. Thanks for mentioning the coconut milk. I actually meant coconut oil, so I have corrected that in the recipe. But now I want to try it with coconut milk instead!

    1. Great! I noticed there is a typo in the recipe – I said coconut milk but I meant coconut oil. Sorry about that.

  8. Great idea for my kid’s lunches! We make chocolate zucchini bread when zucchini is in season, but it never occured to me to make muffins with the recipe. Duh. Thanks!

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