Delicious Gluten-Free Chocolate Zucchini Muffins

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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

Kate
A recipe that marries breakfast muffins with chocolate cake. Oh yeah, they are tasty. Even better when you top them with some homemade whipped cream.
4.60 from 10 votes
Print Recipe Pin Recipe
Course Breakfast
Cuisine Gluten-Free, Grain-Free

Equipment

Ingredients
  

  • ½ cup organic coconut oil
  • ½ cup chocolate chips
  • 2 tablespoons organic fair trade cocoa powder
  • ½ cup coconut sugar
  • 1 cup gluten-free flour
  • ½ teaspoon baking soda
  • 2 pastured eggs
  • 1 teaspoon vanilla extract
  • 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 or cheesecloth.
  • 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 then put into a muffin tin, or a glass baking dish (to make a 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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Keyword Gluten Free Chocolate Zucchini Muffins, grain free Chocolate Zucchini Muffins

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Delicious Gluten-Free Chocolate Zucchini Muffins | Real Food RN

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Hi, my name is Kate.

I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.

I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.

4.60 from 10 votes (9 ratings without comment)

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46 Comments

  1. Pingback: Chocolate Zucchini Muffins; Best Fitness Deals; Bacon Wrapped Curry Burgers; 15 Diseases Doctors Get Wrong; 4 Types Of Diet Advice That Need To Change; How Many Calories You Really Need and MORE | Your Living Body
  2. Pingback: Breakfast for kids - Grain-free, Wheat-free, Gluten-free ...

  5. 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

    Reply
  7. Pingback: Gluten Free Chocolate Zucchini Muffins. Quick, easy, filled with zucchini! These are so good that we have had them for breakfast. Definitely a kid favorite! You can make this recipe into a cake or a loaf of bread too. realfoodrn.com zuc

  8. 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!

    Reply
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  10. Pingback: 40+ Delicious Paleo Zucchini Recipes! | Oh Snap! Let's Eat!

  11. 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.

    Reply
  13. Pingback: 5 Sweet-Free Back-to-School Treats for Students | RoomMomSpot

  14. 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.

    Reply
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  16. These are our favorite! So much so that my 6 year old requested these instead of cupcakes for his birthday party treat this weekend 😀

    Reply

  18. 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!

    Reply

  21. 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

    Reply

  23. 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!

    Reply

  24. 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?

    Reply

    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.

      Reply

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

    Reply

  26. 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.

    Reply

  27. 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

    Reply
  28. Pingback: Gluten Free Chocolate Zucchini Muffins – Mom Recipes
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  31. Pingback: 40+ Delicious Paleo Zucchini Recipes! • Oh Snap! Let's Eat!

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