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These gluten-free and dairy-free chocolate chip zucchini muffins are both delicious and rich in chocolate flavor. This wholesome muffin recipe has a moist crumb and tastes even better than bakery versions!
Gluten-Free Chocolate Zucchini Muffins For Chocolate Lovers
In these chocolate chip zucchini muffins, the chocolate flavor is intense because of the cocoa powder and chocolate chips. I could have easily named this recipe “double chocolate muffins”! It’s truly an outstanding zucchini muffin recipe!
A Healthier Treat
But there’s more! Zucchini is my favorite squash for baking, thanks to its mild flavor. It adds nutritional value, reduces fat, adds fiber, and keeps these chocolate chip gluten-free muffins extra moist. They are made with two cups of freshly grated zucchini, coconut oil, and pure cocoa. They’re dairy-free, gluten-free, and sweetened with coconut sugar.
Guilt-Free Indulgence
We can all agree that these chocolate zucchini muffins are healthy-ish. The best part? No one will ever suspect they’re packed with zucchini! This gluten-free chocolate chip zucchini muffin is a delicious treat you can enjoy without feeling too guilty. Each muffin has approximately only 180 calories.
Is Zucchini Nutritious?
Zucchini is a mild-tasting squash, and when used in baking, it makes everything moist and often can replace some of the fats in a recipe. In addition, the squash is high in dietary fiber, low in calories and has zero fats.
Also, zucchini isn’t shy of vitamins, minerals and antioxidants. All this goodness makes it a good reason to add it to recipes such as this chocolate chip zucchini muffin.
So, the zucchini is a must. Not only does it add great nutritional value, but it also keeps these muffins extra moist. Honestly, I can’t think of a better way to cut back on unwanted fats than using zucchini.
While we are discussing zucchini, check out our gluten-free zucchini recipes. From savoury dishes to sweet baking, you may find a recipe that you will love. One of my favourites is the Gluten-Free Creamy Salmon Pasta,because it has plenty of zucchini. YUM!
pure cocoa for that chocolate flavour
The muffin batter is made with pure cocoa powder, which adds that fresh chocolate flavour. Did you know pure cocoa powderis packed with powerful antioxidants? Also, I have added plenty of chocolate chips.
I promise you won’t be able to stop at just one of these delicious muffins—they taste just like the best chocolate cake! In our home, resisting the urge to eat them straight out of the oven is nearly impossible.
Preheat oven to 325 F and line a muffin pan with parchment paper liners
2.
In a large bowl combine flour, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and salt
3.
Add grated zucchini and evenly blend
4.
In a small bowl whisk together eggs, coconut oil, milk and vanilla. Add to dry ingredients and mix to combine. Add 3/4 cup chocolate chips and blend until evenly distributed
5.
Using an ice cream scoop or a large spoon transfer batter into prepared muffin pan. Sprinkle with remaining chocolate chips and gently press them into the batter
6.
Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool in the muffin pan for 10 minutes then transfer onto a cooling rack
Nutrition Info
Estimated Nutritional Value per 1 Muffin Based on 12 Muffin Recipe | Calories: 180 | Total Fat: 10g | Sodium: 150mg | Total Carbohydrates: 22g | Dietary Fiber: 2g | Sugars: 10g | Protein: 3g | Note: This calculation is approximate and can vary based on specific brands and variations in ingredient quantities.
Leave a Comment
Kristina
Oh Wow! What an amazing idea, I must try that. Thank you for sharing Brytnie K x
Brytnie l Carolan
I subbed maple syrup for the coconut sugar and applesauce for the oil. I also added 2 scoops of vanilla protein powder. They were great!
Kristina
Thank you for sharing Margaret, and I am so happy you enjoyed the muffins x
Margaret Gilfoyle
These are excellent, thanks so much for the recipe! The only thing I do differently is bake them at 350 for between 15-20 minutes. (At 4900 hundred feet elevation)
♥️
Kristina
Reba, I don't know what went wrong, but one thing that comes to mind is the zucchini had too much moisture. In the future, squeeze out as much moisture as possible from the zucchini. I use young zucchini, and the muffins turn out perfect every time. Sorry.
Reba
I followed the recipe EXACTLY and the muffins are mush. The bottoms are burned from being baked for an hour, the inside is mush...I'm not sure what is wrong.
Kristina
Wonderful, thank you for sharing Ali
Ali
Loved these, they came out perfect and everyone including my 3 and 5 year old really liked them and enjoyed making them too :)
Kristina
great idea Tara, thank you for sharing
Tara
I used water instead of milk and made mini muffins! I baked them at 325 for 15 minutes and they were so good!
Ani
These were a hit with both granddaughters, which rarely happens. And the adults like them too, though I did cut the sugar down to a half cup.
Kristina
Yes Cami, absoutely, either will work.
Cami
Can I use maple syrup or honey if I don’t have coconut sugar on hand? :)
Kristina
thank you Carissa for sharing!
Carissa
These turned out PERFECT!!! Tender and fluffy!! Probably the best gluten free muffins I've ever made!! I'm super impressed!! I made it almost as-written: added another half teaspoon of baking soda, and a little less sugar. Thanks for a great recipe!
Kristina
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