Delicious Gluten-Free Chocolate Zucchini Muffins

A recipe that marries the breakfast muffins with the chocolate cake dessert. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.

Delicious Gluten-Free Chocolate Zucchini Muffins | Real Food RN

I grew up eating zucchini muffins for breakfast and chocolate zucchini cake for dessert. So moist and delicious, plus you can’t even tell that they are full of zucchini! Of course, we don’t eat gluten anymore, so I decided to come up with my own gluten-free chocolate zucchini muffins! A recipe that marries the breakfast muffins with the chocolate cake dessert. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.

Gluten-Free Chocolate Zucchini Muffins

Gluten-Free Chocolate Zucchini Muffins

A recipe that marries the breakfast muffins with the chocolate cake dessert. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.

Ingredients

  • 1/2 cup organic coconut oil
  • 1/2 cup chocolate chips
  • 2 tablespoons organic, fair trade cocoa powder
  • 1/2 cup coconut sugar
  • 1 cup gluten-free flour
  • 1/2 teaspoon baking soda
  • 2 pastured eggs
  • 1 teaspoon vanilla
  • 1 cup organic zucchini, shredded with the liquid squeezed out
  • Optional: Sometimes, I like to give my chocolate treats a mocha flavor. When I do this, I just add one packet of my favorite coffee to the mix. This stuff is a super healthy mushroom coffee, so it makes the chocolate treat a healthy mocha treat!

Instructions

1. Preheat oven to 350°F.

2. In a small saucepan, melt the chocolate chips and coconut oil.

3. Grate the zucchini and squeeze out the liquid using a flour sack towel.

4. In a medium mixing bowl combine the cocoa powder, coconut sugar, flour, baking soda, eggs, vanilla, melted chocolate, and zucchini.

5. Stir to combine.

6. Pour the batter into silicone muffin cups, or a glass baking dish (to make cake or brownies out of the batter).

7. Bake for 20 minutes, until a toothpick inserted in the middle comes out clean.

8. Store muffins in a covered container in the fridge for up to one week.

Notes

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CLICK HERE to Pin this Recipe

Delicious Gluten-Free Chocolate Zucchini Muffins | Real Food RN

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45 Replies to “Delicious Gluten-Free Chocolate Zucchini Muffins”

  1. I made them today, but I added another half cup chocolate chips at the end. The batter seemed dry to me so I put about 1/3c hot water in at the end like I do for the Hershey’s chocolate cake. They came out tender and moist and deliciously chocolatey. My kids inhaled them. Even my anti-health-food hubby liked them. Will definitely make again

  2. Using the gluten free flour (rice flour baking blend) seemed to make my muffins too dry and bland. I experimented and came up with a great almond flour version of this recipe that’s awesome. Use 2 cups of almond flour instead, only 1/4 cup of the coconut oil (otherwise, the muffins will be overly oily and will fall apart), substituted the coconut sugar for 1/2 cup of agave. Added another 1/2 cup of chocolate chips to the batter once its mixed. This version is super moist and yummy!

  3. Sounds yummy. Your recipe does not say when to add the melted chocolate mixture – I assume at the same time as the egg and zucchini.

  4. this was delicious! I used half quantity of agave granules instead of sugar, didn’t need as much, and they were very sweet. Disappeared fast.

  5. These are our favorite! So much so that my 6 year old requested these instead of cupcakes for his birthday party treat this weekend ๐Ÿ˜€

  6. These are delicious. The only ingredient I didn’t have on hand was coconut sugar, so I used regular white sugar. They turned out great. I was worried they would be dry but they were not. I did add a big handful of chocolate chunks to my finished batter. I typically don’t like chocolate chocolate chip muffins because they are too rich or too sweet. These were perfect and will be a new staple in our house. I will suggest that anyone with picky eaters, who might balk at seeing a piece of zucchini in their muffin, grate it fine. I am going to try pureeing it next time to see if I can get it past my husband, who is my picky eater!! (My kids didn’t balk at all!). Thanks for the great recipe!

  7. These turned out delicious. My husband and I loved them. I used Pamela’s gluten free baking and pancake flour. They turned out very moist. Thanks for sharing the recipe

  8. Hi I definitely like to bake this but I can’t find dairy free chocolate chips. I have dairy free chocolate but it’s a block.
    Could you please let me know in weight how many grams roughly?
    Thank you!

  9. I’ve been wanting to bake these for a year now and finally got most of the ingredients at the store today.
    Could I use rice flour instead of the gluten free flour? And could I use organic egg whites from a carton in place of the eggs?

    1. You could try rice flour, it might change the texture a bit. I am not sure on subbing the eggs, I have not subbed egg whites for whole eggs in recipes before.

  10. My meat eating, gluten and dairy loving mom loved these!! Lol I try to mostly gf….. these are my new favorite!!!

  11. Made this recipe today.didnt make any changes.turned out moist and not too sweet.my very picky eater toddler ate it.and I am one happy mommy.thank you for sharing this recipe.

  12. I love this recipe and use it often. For anyone finding it to be dry- I add half of an avocado! Mushed up really well. Also with roasted up hazelnuts. Mmmmmm

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