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An easy and healthy recipe for gluten free chocolate zucchini muffins, made with low carb ingredients like almond flour. These double chocolate muffins are moist, fluffy, and perfect for kids and adults alike!
Delicious double chocolate zucchini muffins
These gluten free chocolate zucchini muffins may just be my new favorite breakfast ever. First off, who doesn’t want to eat chocolate for breakfast? Second off, they are loaded with healthy and wholesome ingredients like almond flour, maple syrup, and zucchini.
That’s right, we’re sneaking in some veggies! But, don’t worry. These muffins don’t taste healthy at all. The veggies actually add to the texture by providing a moist, fluffy consistency that makes them that much better.
I love baking with zucchini and have to share my Zucchini Protein Baked Oats too. They are a must bake.
These are one of my favorite treats to make ahead of time for breakfast whenever I have a busy morning. If you’re whipping up an entire batch and you don’t need them all right away, just pop them in the freezer for later.
When you’re ready to dive in, defrost them on the counter or in the fridge and you’ve got yourself a homemade bakery style muffin in literally no time.
Bonus Tip: I’m known to slather one up with some peanut butter or almond butter, throw some extra chocolate chips on top, and dive in. 10/10 recommend!
Long story short, these treats are pure bliss.
Ingredients used in chocolate chip zucchini muffins
This ingredients list is simple, easy, and filled with things you most likely already have in your pantry. I love when a recipe includes mostly staples, because it means I probably won’t need to make a trip to the grocery store. The simpler, the better!
Almond flour
I use almond flour in these muffins to make them completely gluten-free and low-carb. This ingredient doubles as my favorite healthy swap because it’s more nutrient-rich than other flours and helps to create moist and fluffy baked goods!
Cocoa powder
I like to use a dark or Dutch processed cocoa powder. In fact, my favorite type is the Whole Foods 365 brand because it provides the perfect amount of chocolate flavor! I often use this ingredient in my chocolate baked goods.
Coconut oil
Coconut oil is my go-to oil because it’s a great alternative to canola or vegetable oil. If you don’t like the flavor of coconut, use a refined option. The refined versions don’t come with a nutty taste, which is why I use that type in most of my recipes.
Maple syrup
By far my favorite non-refined, all-natural sweetener! I love to use this ingredient because it provides the perfect amount of sweet flavor.
Eggs
For this recipe, eggs help to create the correct consistency and contribute to the fluffy texture.
Zucchini
Feel free to keep the skin on your zucchini when shredding it. You can go for a fine shred by using a food processor, or skip that step if you prefer bigger zucchini chunks. I also like to lightly squeeze mine after shredding to discard the extra moisture.
Chocolate chips
The chocolate chips make this recipe complete! I use the dairy free type from Enjoy Life, but you can use whichever brand you prefer.
Tools needed to make this recipe
As far as kitchen items are concerned, you’ll need the following:
- Muffin tin
- Muffin liners
- Non-stick cooking spray
- Small mixing bowl
- Large mixing bowl
- Stirring utensil
- Spoon
- Optional: Food processor
- Measurements: 1/4 tsp, 1/2 tsp, 1 tsp, 1/4 cup, 1/3 cup, 1 cup
How to make healthy chocolate zucchini muffins
If you’ve ever made muffins before, you probably know that it’s not too complicated. Simply mix the ingredients together, spoon the batter into muffin liners, and bake! This recipe should take about a half an hour from start to finish.
To make healthy chocolate zucchini muffins, start by preheating the oven to 350F and lining a muffin tin with cupcake liners. I like to spray the liners with non-stick to be extra careful and ensure that not a single crumb will get left behind.
In a small bowl, whisk the almond flour, cocoa powder, baking soda, and salt together. Set it aside.
Then, in a large bowl, whisk the eggs. Add the coconut oil and maple syrup, and then stir until everything is well combined.
Add the dry ingredients to the wet, and mix everything together.
Fold in the zucchini, followed by half of the chocolate chips.
Scoop the batter into the muffin tins, filling each one 3/4 of the way. Top the batter with the remaining half of the chocolate chips for a delicious chocolatey top layer.
Bake for 19-21 minutes, or until a toothpick inserted in the middle comes out clean.
Enjoy!
Missing an ingredient? Try this!
If you find yourself an ingredient or two short, you may be able to get away with using an easy swap. Here are some common replacements for the coconut oil, maple syrup, eggs, and chocolate chips!
- Coconut oil: Canola, vegetable, or any similar high-fat oil will work to replace coconut oil. Use a 1:1 ratio.
- Maple syrup: You can use molasses or honey in place of maple syrup. Start with a small amount and add more to taste.
- Chocolate chips: Don’t have any chocolate chips on hand? Simply leave them out! A second option is to use any candy or chocolate that you have on deck by chopping it up into small chunks.
More muffin ideas from Erin Lives Whole
In the mood for some more muffin ideas? You’ll want to try these! Each recipe is made with simple, easy ingredients.
- Sweet Potato Muffins
- Paleo Pumpkin Muffins
- Lemon Poppy Seed Muffins
- Strawberry Banana Muffins
- Lemon Blueberry Muffins
Gluten Free Chocolate Zucchini Muffins
An easy and healthy recipe for gluten free chocolate zucchini muffins, made with low carb ingredients like almond flour. These double chocolate muffins are moist, fluffy, and perfect for kids and adults alike!
Ingredients
- 2 cups almond flour
- 1/3 cup cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3 eggs
- 1/4 cup coconut oil – melted
- 1/3 cup maple syrup
- 1 tsp vanilla
- 1 cup finely shredded zucchini, then squeezed in paper towel to release extra moisture.
- 1 cup chocolate chips
Instructions
- Preheat oven to 350F and line muffin tin with cupcake liners or non stick spray.
- In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
- In a large bowl, whisk eggs. Add in coconut oil, Â maple syrup, and vanilla, and stir till well combined.
- Add dry ingredients to wet ingredients.
- Fold in zucchini, and then half of the chocolate chips.
- Scoop in muffin tin until 3/4 full, topping with remaining half of chocolate chips.
- Bake for 19-21 minutes or until toothpick inserted in middle comes out clean.
- Enjoy!
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Kristina says
THE BEST!
★★★★★
Erin says
Hi Kristina, so happy you enjoyed them!!
Julie says
Very delicious! I will be making again soon!
★★★★★
Erin says
Hi Julie, so happy they were a hit!!
Angela says
While I think these are delicious, my kids were turned off by the texture of the almond flour. While I was making them, I kept saying to myself, do this inthe food processor. I wish I had because I’m certain they would have come out differently.
Erin says
Hi Angela, I’m sorry that they did not like the reciep! I’ve heard tons of good things about this one, bummed it didn’t work out for you.
nadia says
Is there a substitute for eggs in the recipe?
Benjamin Clemmett says
I used a no egg replacement and it came out pretty good. Just need to make sure the wet ingredients total up the same as it can become dry. I just added a little coconut milk.
Erin says
Hi Benjamin, thanks for sharing and helping Nadia out! 🙂
Gwen Credeur says
5 star recipe.love them
Erin says
Hi Gwen, so glad you loved them! 🙂
Ruth says
Oooh YUM!! I love these & will make them again & again!
★★★★★
Erin says
Hi Ruth, so glad you loved them! 🙂
Jacqui says
I made these yesterday… oh my absolutely delicious thank you for the recipe. I will be making them again for sure! 😋
★★★★★
Erin says
Hi Jacqui, so happy you loved them!! 🙂
Denise Rudnitzky says
when i click on 2X to double the recipe the amounts remain unchanged… just wanted to let you know. i’m trying this recipe out now with zucchini i had on the freeze from a large summer harvest. i love using almond flour and maple syrup so i can already tell these are going to be the BOMB!
Erin says
Hi Denise, hmm I just tried, and they did change for me. Let me know if it works for you!
Amy says
Delicious! I needed to find a muffin that both my kids and I could enjoy. Since I have to watch my sugar I only used 1/4 cup maple syrup & added 2 Tbsp sour cream. Used 1/2 cup sugar free chocolate chips.
★★★★★
Erin says
Hi Amy, so happy you loved them and made them your own!!
Stephanie Grace Pepper says
Love, love, love these muffins. I make a batch and what doesn’t get snatched up by friends and family I cut into quarters, put in the freezer, and grab one of the quarters to have with a cup of tea after dinner every night. Sometimes I splurge and top it off with Cocowhip! So yummy and love that there is no sugar and no grains. I am looking forward to trying more of your recipes.
★★★★★
Stephanie Grace Pepper says
I have also enjoyed adding a teaspoon of cinnammon to the recipe.
Erin says
Great idea!! 🙂
Erin says
Hi Stephanie, so happy you loved them so much! 🙂
Ashley says
Made these today and I was not disappointed! I didn’t have coconut oil on hand so I used vegetable oil but they still came out amazing. I ate two before they even had a chance to cool 🙂
★★★★★
Erin says
Hi Ashley, so happy you loved them and made them your own!
Lauren says
This has to be one of my favorite recipes, I made a batch a week for the whole summer. Love these so much.
★★★★★
Erin says
Hi Lauren, so glad you loved them!
Cynthia says
Made these just now and they are delicious. Couldn’t wait for them to cool off! Had one nice and warm. Thanks for sharing!
★★★★★
Erin says
Hi Cynthia, so happy you loved them and they are SO good warm!! 🙂
Trish says
These muffins work very well using ‘ordinary’ gluten free selfraising flour too. I had no almond flour at the time so used the ordinary gluten free flour. They rose well and taste great. I’ve made them a few times now and don’t need to look further for a good zucchini choc chip muffin recipe. Thanks, Erin.
★★★★★
Erin says
Hi Trish, so glad you loved them and made them your own! 🙂
Shanna says
I’m so glad you tried the gluten-free flour. I was about to ask the creator this question.
Debbie Bornman says
Erin’s chocolate zucchini muffins are my favorite thing to make-I don’t even like cooking, but I make these regularly. They are not only healthy but SOOOO good! Thank you, Erin, for giving me something to make in the kitchen!
★★★★★
Erin says
Hi Debbie, so happy you loved them so much! 🙂
Stephanie says
Wow, these were delicious. I also added protein powder, but they were still delicious. Amazing. I made 3 dozen for guests!
★★★★★
Stephanie says
Forgot to mention, to compensate for the extra dry ingredient, I used 4 eggs and 1/3 cup coconut oil, and I also tend to be generous on my vanilla measurement 😂 in case anyone is trying to add protein powder or collagen powder to this recipe.
★★★★★
Erin says
Hi Stephanie, thanks for letting us all know!!
Liz says
When you add protein powder or collagen to a recipe like this, how much do you generally add?
Erin says
Hi Liz, I wouldn’t add more than 1 scoop! Shouldn’t alter it too much. Let me know how your muffins come out!
Erin says
Hi Stephanie, so happy you and your guests all loved them and great addition!!
Denise says
I made these and they’re great! Tastes of coconut & chocolate. So moist and delicious…and gluten free! Yaaaaayyy! Thank you SO MUCH for sharing!! What a treat 🙂
★★★★★