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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, ย 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!
There may be affiliate links in this post!ย By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat ๐
D says
This recipe is one of my new favorites! It’s hard to find a good one, and especially one that stays moist. I can’t have egg, so replaced it with Chia Eggs, and added 1 tsp of Physillium Husk. I also exclude the chocolate chips because the cocoa is good enough for me ๐
Erin says
Hi, so happy you love them so much and made them your own!! ๐
M says
When I mixed the dry into the wet ingredients, it was super dry and stiff. I had to add at least 1/2 cup water to moisten it enough to stir. Seems to not have enough wet ingredients or too much dry ingredients.
Jen says
These are delicious. I had a crew of 6 kids over here and these were devoured and the recipe has been requested and I have been asked multiple times to make them again. So I’m making them again now! So good. The kids had no idea this was actually healthy for them.
★★★★★
Erin says
Hi Jen, so happy everyone loved the muffins so much! ๐
Courtney says
Was happy to find a recipe that didn’t use GF flour mix. Thanks Erin! These were nice and simple for zucchini season. Should have made a double batch ๐
★★★★★
Erin says
Hi Courtney, so happy you loved them!!
Audrey says
I make these whenever I need chocolate muffins for our girls. So moist, flavorful and grain-free!
★★★★★
Erin says
Hi Audrey, so happy you love them!!
Monique says
Erin does it again !! Omg these are delicious!! I used Ghirardelli 100% cocoa and 53% dark chocolate chips. My lord! These are magnificent.. and the almond flour my heavens! Erin youโre amazing! Every receipe
Iโve tried on your page is 100% amazing.
I appreciate your creativity and commitment to putting out some amazing receipes to share with us!
★★★★★
Erin says
Hi Monique, so happy you loved them so much! ๐
Ann says
Hi Erin,
I’m not sure what happened, but as soon as I combined my dry and wet ingredients the batter turned into cookie dough consistency. Would love some troubleshooting on this! Otherwise the flavours were great, would love to make it again with the right batter consistency!
Diana says
These healthy muffins are so moist and delicious! Tonight I made a double batch. Next time I will make them in quadruple batches and freeze some. Truly a dream come true for a chocoholic like me ๐
Erin says
Hi Diana, so happy you love them so much!! ๐
Marisa says
These are literally the best muffins. Will make over and over again!
★★★★★
Erin says
Hi Marisa, so happy you loved them so much!!
Diana says
I totally agree with you Marisa!
I made these tonight and have found my new healthy chocolate treat!
★★★★★
Erin says
Hi Diana, so glad you loved them!! ๐