The Ultimate Double Chocolate Zucchini Muffins (Gluten-Free)

24 Reviews
Published Oct 27, 2021 ∙ Kristina Stosek

This post may contain affiliate links, please see our privacy policy for details.

Jump to Recipe

These gluten-free, dairy-free chocolate zucchini muffins are rich, intensely chocolatey, and have an ultra-moist bakery-style crumb. By using pure cocoa powder and a generous handful of chocolate chips, they give you a double hit of chocolate that masks the hidden veggies.

half a chocolate chip zucchini muffin showing tender moist crumb with chocolate chips, gluten free

Why Zucchini belongs in Chocolate Muffins

Freshly grated zucchini is a baker’s secret weapon. Because of its high water content and mild flavor, it infuses the batter with incredible moisture, allowing us to cut back on heavy fats while keeping the crumb perfectly soft.

Sweetened with unrefined coconut sugar and made with heart-healthy coconut oil, each muffin comes in at around 180 calories for a wholesome, rich treat.

  • Baking Tip: Keep the skin on! There’s no need to peel the zucchini before grating, it melts  into the dark chocolate batter as it bakes, meaning no one will ever know it’s there.

Premium, Wholesome Ingredients

I’ve carefully selected clean, unrefined ingredients to ensure these muffins feel like an indulgence while staying wholesome:

  • Pure Cocoa Powder: The base of our batter relies on pure cocoa, which provides that authentic, deep chocolate flavor. As a bonus, pure cocoa is naturally packed with powerful antioxidants.

  • Coconut Sugar & Coconut Oil: Instead of refined sugars and heavy butter, these muffins are naturally sweetened with unrefined coconut sugar and kept moist with unrefined coconut oil.

  • 180 Calories: Because the zucchini replaces a large portion of the fat, each muffin comes in at approximately only 180 calories.

cocoa

Ingredient Substitutions & Dietary Tweaks

This recipe is incredibly forgiving! If you need to swap an ingredient based on what’s in your pantry, here are the swaps that work beautifully:

  • The Flour: Ensure you use a high-quality “measure-for-measure” or “1-to-1” gluten-free flour blend that already contains xanthan gum. It must weight 222 grams.

  • Make it Vegan (Egg-Free): Swap the two large eggs for an egg substitute.

  • The Sugar: If you don’t have coconut sugar on hand, regular granulated sugar or brown sugar can be used in a 1:1 swap.

  • The Oil: Both melted coconut oil and extra virgin olive oil work perfectly. If you want a slightly fruitier flavor, go with olive oil; for a more neutral flavor, use refined coconut oil. Avocado oil or melted vegan butter also work well.

  • Make it Nut-Free: Swap the almond milk for any dairy-free milk of your choice, such as oat milk, coconut milk, or soy milk.

SCATTERED chocolate chip zucchini muffin showing tender moist crumb with chocolate chips ON A WOODEN BOARD

More Ways to Use Summer Squash

Want more creative ways to use up your summer harvest? Explore our collection of Gluten-Free Zucchini Recipes for everything from savory dinners to sweet bakes. One of my favourites is the Gluten-Free Creamy Salmon Pasta, because it has plenty of zucchini. YUM!

Or try my this Gluten-Free Zucchini Lemon Rice Flour Cake, it is so moist it will melt in your mouth. And if you are following a low-carb diet then you must try this delicious Low-Carb Zucchini Noodles With Alfredo Sauce.

If you love baking, check out our complete list of gluten-free muffin recipes, or for something savory try the Gluten-Free Zucchini Veggie Cakes .

How to Store & Freeze Chocolate Zucchini Muffins

Because zucchini is so naturally hydrating, these muffins stay incredibly moist—but they need to be stored properly so they don’t get soggy!

  • On the Counter: Store them in an airtight container lined with a piece of paper towel for up to 2 days. The paper towel absorbs any excess moisture.

  • In the Fridge: For longer storage, keep them in the refrigerator for up to 5 days. Just pop one in the microwave for 10–15 seconds to bring back that fresh-out-of-the-oven texture.

  • In the Freezer: These freeze beautifully! Wrap individual muffins tightly in plastic wrap and place them in a freezer-safe bag for up to 3 months. Thaw on the counter.

This Gluten-Free Double Chocolate Zucchini Muffin recipe was created and tested by me, Kristina, a professional gluten-free recipe developer. If you enjoyed this recipe, I’d love to hear from you! Please leave a ⭐ star rating and a quick review below, it helps others discover these recipes.

For more daily inspiration, be sure to follow along on Pinterest  or join our Facebook community. And don’t forget to sign up for the newsletter so you never miss a new recipe. There is always something delicious coming next!

No Ai Icon

 

 

The Ultimate Double Chocolate Zucchini Muffins (Gluten-Free)

24 reviews
Published Oct 27, 2021 · Kristina Stosek
Prep Time:
10 min
Cooking Time:
35 min
Serves:
12 muffins

Ingredients

1 1/2 cups (222 g) gluten-free measure for measure 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
1/4 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 or extra virgin olive oil
1/2 cup almond milk, at room temperature
1 tsp. Pure vanilla extract
1 cup gluten-free chocolate chips, divided

Instructions

  1. 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.

Add a Rating

Select a recipe rating

Leave a Comment

Comments

  1. Jane

    absolutely perfect chocolate zucchini muffins, thank you!

  2. Kristina

    thank you Jane.

  3. 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!

  4. Kristina

    thank you Carissa for sharing!

  5. Cami

    Can I use maple syrup or honey if I don’t have coconut sugar on hand? :)

  6. Kristina

    Yes Cami, absoutely, either will work.

  7. 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.

  8. Tara

    I used water instead of milk and made mini muffins! I baked them at 325 for 15 minutes and they were so good!

  9. Kristina

    great idea Tara, thank you for sharing

  10. Ali

    Loved these, they came out perfect and everyone including my 3 and 5 year old really liked them and enjoyed making them too :)

  11. Kristina

    Wonderful, thank you for sharing Ali

  12. 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.

  13. 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.

  14. 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)
    ♥️

  15. Kristina

    Thank you for sharing Margaret, and I am so happy you enjoyed the muffins x

  16. 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!

  17. Kristina

    Oh Wow! What an amazing idea, I must try that. Thank you for sharing Brytnie K x

Latest Recipes

See all recipes