Gluten Free Chocolate Zucchini Muffins

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.

I don’t know about you, but zucchini bread was one of my favorite breakfast treats growing up. My husband and I both have fond memories of eating zucchini bread in the summer with our families. I never really thought about the fact that I was eating vegetables. I was just really into that moist and delicious bread.

Now, I much prefer making zucchini muffins because they are super easy to make and bake up quickly. The entire recipe mixes 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! For this recipe, you need two smaller zucchinis. If you’ve got more, you can double or triple the batch or make my baked zucchini fritters. These store great in the freezer and are great for meal prep! Let’s do this!

Gluten Free Ingredients

There are just a few simple ingredients you’ll need to make these zucchini muffins. The ingredients are fresh and gluten free:

• Almond flour – Make sure to use blanched almond flour. This makes the bread soft and moist.
• Tapioca flour – This is the secret to that light and fluffy texture. You’d never know these muffins are gluten free!
• Coconut flour – I love using coconut flour in baking because it absorbs some of the excess moisture and provides density.
• Cocoa powder – Make sure to use unsweetened cocoa powder.
• Baking soda – This helps the bread rise and have a nice airy texture.
• Sea salt – I like to use an unprocessed sea salt like Real Salt.
• Eggs – This binds the bread together so it’s nice and fluffy when you cut it.
• Banana – A natural sweetener that pairs well with zucchini.
• Maple syrup – I recommend using pure dark maple syrup.
• Melted coconut oil – A beautifully stable and neutral oil that tenderizes the bread.
• Vanilla extract – Adds the perfect hint of vanilla.
• Zucchini – This recipe uses sufficient zucchini and has plenty of zucchini flavor! You’ll need about 2 medium zucchinis for this recipe.
• Chocolate chips – An optional but tasty addition! I use dark or semi-sweet chocolate chips.

Baking with Zucchini

These muffins are packed with zucchini! Zucchini works incredibly well in baked goods, you just need to remove the excess moisture first. This will improve the texture and prevent your muffins from drying out. Strained zucchini pairs perfectly with chocolate and makes baked goods super moist.

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 grated zucchini into the batter, place it 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.

How to Make Gluten Free Chocolate Zucchini Muffins

1. Prep: Preheat the oven to 350°F. Line a muffin tin with parchment paper liners.
2. Mix the Batter: In a large mixing bowl, whisk together the almond flour, tapioca flour, coconut flour, cacao powder, baking soda, and salt. Add the eggs, mashed banana, maple syrup, coconut oil, and vanilla extract, and fold everything together until combined.
3. Strain the Zucchini: 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.
4. Bake: 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. Store in an airtight container for up to 3 days or in the refrigerator for up to a week.

Do I Need to Peel Zucchini Before Baking?

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!).

How to Grate Zucchini

To grate zucchini, wash the zucchini and trim off the bottom end of the zucchini. You do not need to peel the zucchini before shredding it. Place a box grater or plank grater on top of a plate or cutting board that will catch the zucchini shreds. Holding the stem, rub bottom end of the zucchini against the shredder. If using a box grater, use the side with the largest holes. Repeat until all of the zucchini is shredded. Discard the stem. Here’s a great visual guide of how to shred zucchini.

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.
• Coconut flour: Don’t have any on hand? Just replace it with almond flour.
• 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!

Storage + Freezing Info

Store in an airtight container at room temperature for up to three days. While these chocolate zucchini muffins are gluten free, they are very moist because they are made with almond flour. So, if you store them in the refrigerator, they’ll last 5-7 days.

And yes, these are freezer friendly and great for meal prep! 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. When you’re ready to eat one (or more!), thaw them at room temperature or pop one in the microwave for 20-30 seconds.

Baking 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.
• Don’t pack the grated zucchini into the measuring cups—you’ll end up with too much zucchini.
• You can wrap the zucchini in a thin cloth—a 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 your favorite chocolate chips!

Other Recipes You’ll Love

• The Best Paleo Banana Chocolate Chip Muffins
• Fudgy Paleo Brownies (Crackly Top, Gluten-Free)
• Baked Chocolate Donuts
• Paleo Pumpkin Muffins with Cinnamon Streusel (Grain-Free, Dairy-Free)
• Double Chocolate Banana Bread

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