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These gluten-free chocolate zucchini muffins are delicious, perfectly moist, and packed with zucchini! They are loaded with chocolate chips, and have a decadent and soft texture. If you love chocolate zucchini bread, this is the breakfast treat you’ve been waiting for!

close up image of a chocolate zucchini muffin in the pan

These gluten-free chocolate zucchini muffins are actually double chocolate zucchini muffins (you’re welcome) because they’re a decadent chocolatey muffin loaded with chocolate chips.

I don’t know about you, but zucchini bread, specifically chocolate zucchini bread, was one of my favorite breakfast treats growing up. Much like double chocolate banana bread, my husband and I both have fond memories of zucchini bread with our families. I never really thought about the fact that I was eating vegetables. I was just really into that moist and chocolately goodness.

Now, I much prefer making chocolate zucchini muffins because they are super easy to make and bake up quickly. The entire recipe whips up in one bowl, and you simply transfer the batter to a muffin tin to bake.

If you find yourself loaded with summer zucchini squash, these gluten-free chocolate zucchini muffins are the best use of it! You’ll use a full zucchini and a half (or two smaller zucchinis) in this muffin recipe. If you’ve got more, you can double or triple the batch! These store great in the freezer and are great for healthy meal prep! Let’s do this!

Baking With Zucchini

This gluten-free chocolate zucchini muffin recipe is packed with zucchini! Because what’s a chocolate zucchini muffin without hardly any zucchini? Don’t worry—by following some simple steps, you’ll have super moist and flavorful zucchini muffins with a soft texture.

In fact, zucchini works incredibly well in baked goods! It pairs perfectly with sweetness, mixes easily, and makes baked goods super moist. When prepping the zucchini, trim off both ends and grate it with a basic boxed grater so it’s broken down and fine.

You do not need to peel the zucchini before grating it. The skin works really in baking, and it actually gives it a nice flavor. When you get to the end of the zucchini while grating it, you may end up with a large piece of the skin. Don’t use this piece in batter—just toss it (or, eat it!).

When measuring out the zucchini, do not pack it into the measuring cups. If you press it in, it will start to release water and you’ll get too much zucchini.

Before adding the zucchini into the chocolate zucchini muffin batter, place the grated zucchini on a paper towel or clean, thin cloth towel. Wrap the towel around the zucchini and lightly squeeze the zucchini over the sink so that it releases the water. Do this 2-3 times until most of the water is released. Gently remove the cloth and fold the zucchini into the batter.

The muffin batter in a bowl with zucchini and chocolate chips being folded in

How to Make Gluten Free Chocolate Zucchini Muffins

Making the most perfect gluten-free chocolate zucchini muffins couldn’t be easier! The zucchini muffin batter whips up in one bowl, and you just pour it into a muffin tin to bake.

Start by whisking the almond flour, tapioca flour, coconut flour, cacao powder, baking soda, and salt in a large mixing bowl. Then, add the eggs, mashed banana, maple syrup, coconut oil, and vanilla extract, and fold everything together until combined.

Grate the zucchini with a boxed grater. Place your grated zucchini on a large paper towel, and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water.

Add the zucchini and ½ cup chocolate chips to the mixing bowl, and fold until combined. Transfer the batter to a muffin tin lined with parchment paper liners, filling each slot about ¾ full. You will get 12 muffins from the batter.

Sprinkle the tops with the remaining ¼ cup mini chocolate chips. Bake for 25-28 minutes or until an inserted toothpick comes out clean.

three muffins stacked on top of each other

Can I Make Ingredient Substitutions?

Yes! This is where I make that special note, however, that you won’t get the same consistent results if you vary from the original recipe. But, if you find yourself short, here’s a few swaps you can make!

  • Almond flour: You can use another nut flour, like cashew flour.
  • Tapioca flour: You can use arrowroot flour. Note: this will change the texture slightly as arrowroot is a little more gummy.
  • Maple syrup: You can swap this for raw honey. Honey is generally sweeter, so you’ll taste that difference in the muffins.
  • Coconut oil: Feel free to use another mild cooking oil, like avocado oil.
  • Mini chocolate chips: You can definitely use regular sized chocolate chips. I love using dark chocolate chips in this recipe!

Are These Freezer Friendly?

You bet! After baking, let them cool slightly, then store them in silicone freezer-safe bags before placing them in the freezer. They’ll last in the freezer for up to three months, or in the refrigerator for up to a week. When you’re ready to eat one (or more!), thaw them at room temperature or pop one in the microwave for 30-45 seconds.

gluten free chocolate zucchini muffins baked in a muffin tin

Why I Love These Gluten-Free Chocolate Zucchini Muffins

  • This recipe makes soft and moist paleo chocolate zucchini muffins!
  • These chocolate chip zucchini muffins are surprisingly simple. They’re super easy to make, and they’re bursting with chocolate flavor.
  • This paleo chocolate zucchini muffin recipe is loaded with chocolate chips!
  • Zucchini muffins are a great way to get in veggies for breakfast!
  • This recipe is completely gluten-free, grain-free, and dairy-free! It’s paleo-friendly, too!

My Tips + Tricks

  • Mash your banana and grate the zucchini before you get started. It will make the baking process go quickly!
  • When grating your zucchini, make sure to leave out any large chunks or pieces of skin that might remain at the end.
  • Do not pack the grated zucchini into the measuring cups—you’ll end up extracting water and you’ll get too much zucchini.
  • It best to wrap the zucchini in a thin cloth—cheesecloth works best! If you don’t have that on hand, use a paper towel. Squeeze gently and remove the paper towel very gently.
  • Feel free to use any types of chocolate chips! You can even use HuKitchen chocolate gems to make these gluten-free chocolate chip zucchini muffins paleo-friendly!
gluten-free chocolate zucchini muffins on a wire cooling rack

Stocking the Pantry

I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like blanched almond flour, ghee, and coconut oil. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.

Other Recipes You’ll Love

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Gluten-Free Chocolate Zucchini Muffins


  • Author: Noelle Tarr, NTP, CPT
  • Prep Time: 10
  • Cook Time: 28
  • Total Time: 38 minutes
  • Yield: 12 1x
  • Diet: Gluten Free

Description

These gluten-free chocolate zucchini muffins are delicious, perfectly moist, and packed with zucchini! They are loaded with chocolate chips, and have a decadent and soft texture. If you love chocolate zucchini bread, this is the breakfast treat you’ve been waiting for!


Ingredients

Scale

Ingredients:

  • 1 cup almond flour 
  • ½ cup tapioca flour
  • ¼ cup coconut flour
  • ⅓ cup cacao or cocoa powder
  • ½ tsp baking soda
  • ¼ teaspoon sea salt
  • 3 large eggs, room temperature 
  • 1 medium ripe banana, mashed 
  • ⅓ cup pure maple syrup
  • ⅓ cup melted coconut oil 
  • 1 teaspoon vanilla extract
  • 1 ¼ cup grated zucchini 
  • ¾ cup mini dark chocolate chips, divided

 

 


Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with parchment paper liners
  2. In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, cacao powder, baking soda, and salt.
  3. Add the eggs, mashed banana, maple syrup, coconut oil, and vanilla extract, and fold everything together until combined.
  4. Place your grated zucchini on a large paper towel, and wrap the paper towel around the zucchini so it completely encapsulates it. Lightly squeeze the zucchini a couple of times to remove excess water. 
  5. Add the zucchini and ½ cup chocolate chips to the mixing bowl, and fold until combined.
  6. Transfer the batter to the muffin liners, filling each slot about ¾ full. Sprinkle the tops with the remaining ¼ cup mini chocolate chips. Bake for 25-28 minutes or until an inserted toothpick comes out clean.
  7. Store in an airtight container for up to 3 days or in the refrigerator for up to a week.

 

Keywords: chocolate zucchini muffins, paleo zucchini muffins, paleo muffins, gluten-free zucchini muffins, gluten-free chocolate zucchini muffins

What did you think about this gluten-free chocolate zucchini muffin recipe? Come back and let me know in the comments below!

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