Enjoy these rich, decadent, yet good-for-you Gluten Free Chocolate Zucchini Muffins for a quick and delicious breakfast this week! They're made with fresh zucchini, and not only are they gluten free, but they are dairy free, too!
Where are my moms with picky eaters.....slowly raises hand... As a busy mom, it is so challenging to get a healthy and quick breakfast ready for my kids each day. Add in a picky eater, and forget it. That's why I love to create a breakfast that my kids grab on their way out the door! Plus I know they're getting some whole grains, healthy fats, and a little dose of veggies, all in a yummy package. My kids love to help make these easy chocolate muffins along with other easy muffin recipes, such as my Blueberry Banana Oatmeal Muffins or Gluten Free Cranberry Orange Muffins.
These chocolate zucchini muffins are the best way to welcome in spring and summer gardening. They are made with gluten free oat flour, making them rich in whole grains and naturally gluten free. The zucchini is undetectable, but adds the perfect amount of moisture to this one bowl recipe. Plus, it's a picky eater favorite!
Jump to:
- What are the Ingredients for Gluten Free Chocolate Zucchini Muffins?
- How do I make Gluten Free Chocolate Zucchini Muffins?
- Recipe Swaps and Substitutions
- Ways to Serve Gluten Free Chocolate Zucchini Muffins
- Tips for the Best Gluten Free Chocolate Zucchini Muffins
- Storage, Freezing, and Thawing Gluten Free Chocolate Zucchini Muffins
- Recipe FAQ's
- Hungry for More?
- Did you like this recipe? Share it!
- Gluten Free Chocolate Zucchini Muffins
What are the Ingredients for Gluten Free Chocolate Zucchini Muffins?
- Maple syrup - I use maple syrup instead of granulated sugar in these muffins, because it is a natural sweetener, which means it is less processed and provides a few additional health benefits over regular granulated sugar.
- Light brown sugar - This adds a bit more depth of flavor in the muffins.
- Coconut oil - I love to use coconut oil in muffins because it is another good-for-you ingredient (in moderation, of course).
- Eggs - if you are not an egg eater, you can switch out the eggs for an egg substitute like flax egg. To make a flax egg, just stir together 1 tablespoon of flax seed meal with 2 tablespoons of water and let it sit for about 10 minutes.
- Vanilla extract - this is a must for adding flavor to your baked goods.
- Oat flour - I like using oat flour in my muffin recipes for an extra kick of nutrition.
- Cocoa powder - I generally use dark cocoa powder in my baking, but you can use any cocoa powder you like.
- Baking soda - baking soda is needed for leavening in the muffins.
- Coarse Kosher salt - I like to use Kosher salt because it has more flavor than regular table salt.
- Zucchini - zucchini adds a little bit of moisture in the muffins. Plus it's a great way to sneak in some veggies!
- Dark chocolate chips - like the cocoa powder, I prefer to use dark chocolate chips. It adds additional layers of flavor in these muffins.
How do I make Gluten Free Chocolate Zucchini Muffins?
- Preheat the oven to 350°F. Line 12 muffin pan cups with paper liners, and set aside.
- Using a large, clean dish towel, squeeze the zucchini over the sink until very little liquid is coming out. Set aside.
- In a large bowl, whisk together the light brown sugar, maple syrup, coconut oil, eggs, and vanilla extract until well combined.
- To the bowl, add the oat flour, baking soda, and salt. Whisk until combined.
- Gently fold in the zucchini and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, placing about ¼-⅓ cup batter in each. Place the muffins in the oven, and bake for about 10-12 minutes, or until JUST set in the center and lightly golden brown
- Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
Recipe Swaps and Substitutions
Want to add your own touch to this gluten free muffin recipe? Keep reading for some suggestions!
- Oat flour - You cannot detect that this recipe is gluten free, but if you would prefer to use regular all-purpose flour, it works just the same. You could also use
- Coconut oil - avocado oil or vegetable oil work just as well in this recipe.
- Regular cocoa powder - I love the flavor of dark cocoa powder, but it's not always easy to find. Regular cocoa powder works well in this recipe, too.
- Make a loaf - This recipe can be made in a loaf pan by pouring the batter into a 9-inch loaf pan that has been well greased and lined with parchment paper. Bake for approximately 35-40 minutes, or until a toothpick inserted in the center comes out clean.
Ways to Serve Gluten Free Chocolate Zucchini Muffins
Chocolate Zucchini Muffins are great with:
- Butter - spread softened butter on the inside of these muffins and let it melt. It takes these muffins to the next level!
- Fresh fruit - I love serving fresh fruit alongside muffins.
- Brunch buffet - muffins are a great addition to any brunch buffet. They can be made ahead of time and frozen. Then, when it's time to set up your buffet, simply pull them out of the freezer and arrange on a platter.
Tips for the Best Gluten Free Chocolate Zucchini Muffins
Below are my tips for the best gluten free chocolate zucchini muffins!
- In muffins made with regular all-purpose flour, you do not want to overmix the batter, because it will become tough and chewy. Although there is no gluten in this recipe, it is still possible to create a chewy texture from overmixing, so be cautious to stop mixing as soon as the batter comes together.
- Do not skip the step of squeezing the extra water out of zucchini. If you skip this step, you will end up with a very wet muffin batter. The final product may not be what you are hoping.
Storage, Freezing, and Thawing Gluten Free Chocolate Zucchini Muffins
To Store: Once the muffins are cooled, store in a gallon-sized zip top bag for up to 3 days.
To Freeze: Place the muffins in a single layer in a gallon-sized zip top bag, and then place the bag in the freezer for up to 1 month.
To Thaw: You can either take one muffin out at a time from the zip top bag, or remove the entire bag from the freezer. Let sit at room temperature for about 30 minutes before eating. Don't have time to wait for them to thaw at room temperature? No problem! Remove from the freezer and place in the microwave for about 30-45 seconds.
Recipe FAQ's
Leaving the zucchini out of this recipe works. However, you must replace the moisture lost. I recommend using ⅓ cup of milk or almond milk if you decide to leave the zucchini out of this recipe.
Yes, this muffin recipe is great with gluten free all-purpose flour or regular all-purpose flour.
Absolutely! Simply pour the patter into a greased and parchment-lined 9-inch loaf pan, and bake for approximately 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Hungry for More?
Did you like this recipe? Share it!
If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you for being here!!
Gluten Free Chocolate Zucchini Muffins
Equipment
- 1 Grater
- 1 Set of dry measuring cups
- 1 Liquid measuring cup
- 1 Set of measuring spoons
- 1 Muffin tin
- 1 Large bowl
- 1 Dish towel
- 12 Muffin pan liners
Ingredients
- 1 cup zucchini, grated
- ⅓ cup maple syrup
- ¼ cup light brown sugar
- ⅓ cup coconut oil, melted (may use vegetable or avocado oil if preferred)
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ½ cups gluten free oat flour
- ⅓ cup dark cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon coarse Kosher salt
- 1 cup dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line 12 muffin pan cups with paper liners, and set aside.
- Using a large, clean dish towel, squeeze the zucchini over the sink until very little liquid is coming out. Set aside.
- In a large bowl, whisk together the light brown sugar, maple syrup, coconut oil, eggs, and vanilla extract until well combined.
- To the bowl, add the oat flour, baking soda, and salt. Whisk until combined. Gently fold in the zucchini and chocolate chips.
- Divide the batter evenly among the prepared muffin cups, placing about ¼-⅓ cup batter in each. Place the muffins in the oven, and bake for about 10-12 minutes, or until JUST set in the center and lightly golden brown. Remove from the oven, and place on a cooling rack until completely cool, for about 20 minutes.
- Store in an airtight container for up to 3 days.
