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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!
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.
How to Make Gluten Free Chocolate Zucchini Muffins
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.
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!
How Do I Store Gluten Free Zucchini Muffins?
You can store these gluten free zucchini muffins in an airtight container at room temperature for up to three days. 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.
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.
- I loaded these zucchini muffins with chocolate chips! You’re welcome.
- 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!
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.
- 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!
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
- 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!