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Gluten-Free Chocolate Chip Zucchini Muffins

Published: August 11, 2018 | By: Kristina Stosek
Prep Time Prep Time 10 Minutes
Difficulty Difficulty Easy
Cook Time Cook Time 35 Minutes
Serves Serves 12 muffins
Gluten-Free Chocolate Chip Zucchini Muffins
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Average Rating: 5 | Rated By: 1 users

This is a Gluten-Free Chocolate Chip Zucchini Muffin that tastes better than one from a bakery. In this chocolate chip zucchini muffin, there is plenty of chocolate and chocolate flavour. I should have called this gluten-free muffin double chocolate muffin 🙂 The muffin batter is made with pure cocoa powder, which adds that fresh chocolate flavour. Did you know pure cocoa powder is packed with powerful antioxidants? Also, I have added plenty of chocolate chips. But there is more! A delicious zucchini, my favourite squash in baking. The zucchini adds nutritional value, cuts back on fats and keeps the chocolate chip muffins extra moist. I promise you will not be able to stop at one because they taste like the best chocolate cake, except with added health benefits!

If you love muffins, check out these gluten-free muffin recipes

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Ingredients

  • 1 1/2 cups gluten-free flour blend
  • 1/2 cup GF pure cocoa powder
  • 3/4 cup coconut sugar
  • 1 tsp. GF baking powder (preferably aluminum free)
  • 1/2 tsp. baking soda
  • 1/2 tsp. Xanthan gum (omit if your blend already has it)
  • 1/4 tsp. Pure sea salt
  • 2 cups grated fresh zucchini with skin
  • 2 large eggs at room temperature or for vegan option use 2 flax eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup milk or non-dairy milk at room temperature
  • 1 tsp. Pure vanilla extract
  • 1 cup gluten-free chocolate chips, divided

    • Instructions

  • Preheat oven to 325 F and line a muffin pan with paper liners
  • In a large bowl combine flour, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and salt
  • Add grated zucchini and evenly blend
  • 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
  • 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
  • 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


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