Name: Gluten Free Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup gluten-free all-purpose flour blend; 1/3 cup unsweetened cocoa powder; 1/2 tsp baking soda; 1/2 tsp baking powder; 1/4 tsp salt; 2 large eggs; 1/2 cup coconut sugar or brown sugar; 1/3 cup unsweetened applesauce or mashed banana; 1/4 cup melted coconut oil or vegetable oil; 1 tsp vanilla extract; 1 cup shredded zucchini (squeezed dry); 1/2 cup chocolate chips (dairy-free or regular, optional)

Why You’ll Love This Recipe

These muffins are soft, fluffy, and full of chocolate without being overly sweet. Grated zucchini adds moisture and texture without affecting the flavor, making these a perfect way to enjoy extra veggies in your baked goods. They’re great for breakfast, snacks, or dessert—and easy enough to make in one bowl. Plus, they’re gluten-free, kid-friendly, and freezer-friendly.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Gluten-free all-purpose flour blend
Unsweetened cocoa powder
Baking soda
Baking powder
Salt
Eggs
Coconut sugar or brown sugar
Applesauce or mashed banana (for moisture)
Coconut oil or vegetable oil
Vanilla extract
Shredded zucchini (well-drained)
Dairy-free or regular chocolate chips (optional)

Directions

Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the eggs, sugar, oil, applesauce, and vanilla extract until smooth.
In another bowl, combine gluten-free flour, cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet, stirring just until combined.
Fold in the shredded zucchini and chocolate chips, if using. Do not overmix.
Spoon the batter evenly into the muffin cups, filling each about ¾ full.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs.
Let the muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Servings and timing

This recipe makes 10–12 muffins.
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes

Variations

Dairy-Free: Use dairy-free chocolate chips and coconut oil for a fully dairy-free version.
Nut-Free: Ensure your gluten-free flour is nut-free and avoid almond-based flours.
Extra Chocolate: Add a handful of chopped dark chocolate for a gooier, richer bite.
Vegan Option: Substitute eggs with flax eggs and use a banana instead of applesauce.
Mini Muffins: Use a mini muffin tin and reduce baking time to 12–15 minutes.

Storage/Reheating

Store muffins in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
To reheat, warm in the microwave for 10–15 seconds or in a 300°F (150°C) oven for 5 minutes.
Freeze in a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat from frozen.

FAQs

Can I taste the zucchini?

No, the zucchini adds moisture but blends into the chocolate flavor—you won’t even know it’s there.

Do I need to peel the zucchini?

No, the skin is soft and nutritious. Just wash and grate it—no peeling required.

How do I keep the muffins from being too wet?

Be sure to squeeze out excess moisture from the shredded zucchini before adding it to the batter.

Can I use almond flour instead?

This recipe is designed for gluten-free all-purpose flour. Almond flour may not provide the same structure.

Are these muffins refined sugar-free?

You can use coconut sugar or maple syrup to keep them refined sugar-free.

Can I use regular flour?

Yes, if you’re not gluten-free, you can substitute regular all-purpose flour in equal measure.

Can I add nuts?

Absolutely. Chopped walnuts or pecans add a great crunch.

Why did my muffins sink?

Overmixing or too much moisture in the batter can cause sinking. Measure carefully and mix gently.

Can I use a food processor to grate zucchini?

Yes, a food processor with a grating attachment works great and saves time.

Can I double the recipe?

Yes, simply double the ingredients and use two muffin tins, rotating them halfway through baking.

Conclusion

Gluten Free Chocolate Zucchini Muffins are a delightful way to enjoy a healthy treat that doesn’t taste “healthy.” With rich chocolate flavor, a tender crumb, and hidden veggies, they’re the perfect balance of indulgence and nutrition. Great for busy mornings, afternoon snacks, or lunchbox treats, these muffins are sure to satisfy every time—gluten-free or not.