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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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Abby says
I can’t believe I haven’t rated these yet! Been making them for months. Me and my two kids love them! The muffins are usually all gone without 2 days!!
★★★★★
Erin says
Hi Abby, I am so glad that my muffins are part of your baking routine!! So happy the three of you enjoy them! 🙂
Casey says
I don’t see where the vanilla is added. Unfortunately I didn’t realize till I popped them in the oven that I hadn’t added it. I specially went to the store and spent $18 on it, ahh well. I’m sure they’ll taste great!
Erin says
Hi Casey, oh no! The vanilla was in step 3 with the other wet ingredients How did they come out? Hope you can also make them again with the vanilla!
Amy says
Is this recipe meant to be very dry? It doesn’t seem to be fake like at all, more of a cookie dough.
Erin says
Hopefully you did not use coconut flour as they are not an even exchange. Other than that, Sounds like something must have been missing.
Amy says
Can I use coconut flour instead of almond flour?
Erin says
NO! they are not an even exchange.
Sandra says
How long do these last, and can you freeze them?
Erin says
4 days. Yes! Freeze them!
Lori Ingle says
Your recipe was perfect as written and I had all the ingredients on hand, with the exception of the zucchini which i substituted yellow squash for. Just delicious and totally satisfies my sweet tooth. I even used Danette’s cacao bliss, a supposed “superfood” and it turned out awesome. This one’s a keeper!!
★★★★★
Erin says
SO happy that you love them!! Thank you for sharing!
Bri says
I have the Bob’s Red Mill Gluten Free Flour blend, can I use that 1:1 as a replacement for almond flour??
Erin says
I haven’t tested it! But it should be ok.
Amy says
Thanks for the recipe! I made this today with my 8 year old. I made a few without choc chips for my nearly 2 year old. My husband, teenager, the 8 and 2 year olds and I all LOVED them! They’re all gone already! I’m thinking I might make some for my daughter’s upcoming birthday party on the weekend! Do you might if I share your recipe on my blog?
Erin says
OF COURSE!! SO happy you are enjoying them Amy.
Erin says
Hi Amy! I am thrilled your whole family loved them so much!! Yes, of course! Thanks for your support!!
Kayla says
These were AMAZING. Wish I could give it 6 stars! Thanks for the recipe. Even my boyfriend who can be picky when it comes to healthy food, absolutely loved it!
★★★★★
Erin says
Aw, that is so awesome!! Thanks for sharing Kayla – I love this one as well!
Chelsey says
I made these muffins using 1 cup almond flour and 1 cup gluten free 1 for 1 flour and they are so good! Such a great recipe! Thanks!
★★★★★
Erin says
Oh love to hear that!! Thanks for sharing!
Lauren says
Such a delicious, rich, chocolatey treat! Made them as the recipe stated but used dark chocolate chips because it’s what I had. Semi-sweet chips probably would have made them a little sweeter, but with a nice schmear of peanut butter they are perfectly sweet!
★★★★★
Erin says
Hi Lauren! Thanks for the kind words and glad you liked the muffins and made them your own! Yes, semi-sweet chips are a little less bitter but love you added peanut butter!! 🙂
Susie says
Seriously delicious. I used WW flour because if I use almond flour then the kids cannot take it to school or the gym (snacks must be nut free)
Maybe give suggestions for using other flours if you don’t use almond flour.
Love all your recipes. Keep them coming!
★★★★★
Erin says
Great idea! Thanks Susie! Glad you enjoyed.
Erin says
Hey Leslie, unfortunately each recipe that I make I only test exactly how I’ve stated it. I’m sorry you couldn’t get them to rise, but maybe you had too much moisture.
Lesli says
I used this recipe as a template because we have different food allergies. I used Namaste all purpose gluten free flour instead of the almond flour, duck eggs instead of chicken eggs and cacao butter instead of coconut oil, The batter was soooo thick (I think the flour blend absorbs more liquid) so I ended up using goat milk to thin the batter out so I could add the zucchini. The flavor on these is fantastic and my boys LOVED them! My problem is that I couldn’t get them to rise and stay that way…still learning through trial and error. Any suggestions are welcomed!!
Thank you for the recipe!
★★★★
Tara Zlotkin says
delicious. followed recipe exactly but took out of oven 2 mins early
Erin says
So glad you liked them 🙂 Thanks for sharing!
Danielle says
I made these on the weekend and we devoured them. I guess I should have made a double batch. Very moist and chocolatey….despite not adding the chocolate chips.
★★★★★
Erin says
So happy you liked them Danielle! Thanks for sharing 🙂
Louise says
My kids devoured these. Even my little guy who is super picky. Followed recipe exactly as shown.
★★★★★
Erin says
Im so happy to hear that!!!! Thanks for sharing 🙂
D.P says
Nutrition info available? These are so yummy!
Erin says
I don’t have it for this recipe yet but you can plug into an online calculator!
Abby says
These were so good! Did half with chocolate chips and half without and birth were great. Only thing I did different was only use 1/4 cup maple syrup, avocado oil instead of coconut, and added about 1/2 teaspoon vanilla. Thanks for the recipe, Erin!!
★★★★★
Erin says
That sounds amazing Abby! Thanks so much for sharing 🙂 Glad you liked them!
Katherine says
What’s a coconut oil alternative?
Erin says
Avocado oil or canola oil. You can also try a nut butter but may need a little more.
Megan says
Should the coconut oil be melted?
Erin says
Yes!
Emma says
Can you add this to the recipe? I’m now in trouble shooting mode because it won’t all mix together D:
Erin says
yes will do!
kristin says
in place of maple/honney, would coconut sugar be okay?
Erin says
Should be good! I would maybe add a tbsp more oil since that does take away a moisture aspect.
Anne says
I used coconut sugar with no other modifications and it was absolutely delicious!
Rose says
Can I use xylitol sugar in place of maple syrop
Erin says
You may be able to make that work!