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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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Lisa Fowlkes says
So nasty!!! Not sweet enough and the texture of isterrible! Extremely bland.
Erin says
Hi Lisa, sorry to hear that you didn’t like the muffins! These are one of our favorites.
Ramae Hamrin says
These were delicious. Absolutely perfect. Used half the chocolate chips; otherwise followed the recipe exactly. Went so well with a cup of strong coffee. Everyone who tried them loved them. Will definitely be making these again!
★★★★★
Erin says
Hi Ramae, thanks for your kind words! I am so happy everyone enjoyed them! 🙂
VC says
Highly recommend! I added walnuts and toasted coconut to it. Amazing!
★★★★★
Erin says
Hi! Thank you so much for your kind words! So happy you love them and great additions! 🙂
Lynne says
My muffins were very dense. I used all purpose flour in replace of almond flower. Did that change the consistency?
★★
Erin says
Hi Lynne, generally almond and all purpose flour have a 1:1 ratio, so as long as you used 2 cups, it should have been okay. It could have been due to over mixing. Also, did you follow the rest of the recipe exactly?
Sabine Stadelman says
This recipe is fantastic. I’m transitioning into baking with things like almond/coconut flour, coconut sugar and wasn’t sure if i’d notice a difference in texture in these as I normally use all purpose (mostly for my fam than me). But these are honestly amazing, my sister said they taste like chocolate cupcakes. No one would guess theres zucchini in them let alone the lack of processed sugar. I was blown away! Keep doing you Erin, your recipes rock!
★★★★★
Erin says
Hi Sabine! Thank you so much for your kind words and so happy to hear you’re experimenting with new ingredients. It means a lot that my recipes are part of it! Thanks so much! 🙂
Steph says
These are SO GOOD! Super moist, and not overly sweet. Easy to make. Definitely 5 stars.
★★★★★
Erin says
Hi Steph, I’m so happy you like the muffins!! Thanks for the kind words!
Smith says
One of the most delicious desserts I’ve ever eaten. 100% recommend slathering in peanut butter. Do it.
★★★★★
Erin says
Hi Smith, I am so glad you love the muffins and yes, peanut butter is the best! 🙂
Lydia says
I substituted oat flour 1:1 in place of the almond flour and they turned out great!
★★★★★
Erin says
Hi Lydia, so happy you loved the muffins and made them your own! 🙂
PAGrammy says
I have celiac disease so I’m always looking for good GF recipes.
This exceeds my expectations. They are delicious and easy to make with ingredients I already have in my pantry.
★★★★★
Erin says
Hi PAGrammy, I’m so happy to hear you enjoyed the muffins!!
fatima says
I divided the recipe in half and didn’t feel like halving an egg and they turned out fine. I also added a spoon of tahini to make up for the 1/2 egg. The texture of these was SO good, and the flavor was almost perfect, except we thought they could be a bit sweeter!
★★★★
Erin says
Hi Fatima, I’m so glad you enjoyed the muffins and made them your own!
Brittany says
These muffins are so good! I probably need to start saying that they are my favorite food, I love them that much! Over the last year I have made them at least once a week because they are the perfect snack, breakfast, addition to lunch … again probably my favorite food. Even my father in law who is very anti-squash of any kind is a fan! My MIL couldn’t believe I snuck in zucchini and he ate them even requesting I make them for him again. So good!
★★★★★
Erin says
Hi Brittany, thank you so much for your kind words! I’m so happy they’ve become your favorite and your family enjoys them too! 🙂
Meghan says
How long would you recommend cooking if I wanted to turn this into a loaf? Looks delicious!
Erin says
Hi Meghan, I would try adding 5-10 minutes to the final cook time! Keep testing with a toothpick and when it comes out clean it is ready! Let me know how it goes!!
Kathleen Shaw says
Absolutely delicious! I made these for my family and they loved them. My 5 and 7 year old are super picky but they ate these. Making them again tonight. Thanks for the alternatives to some items also. I used two different oils and both turned out great!
★★★★★
Erin says
Hi Kathleen, thanks for the kind words. So happy your kids like them too! 🙂
Genna Yuasa-Acosta says
Can I use stevia with cane sugar, and if so how much please?
Erin says
Hi Genna, unfortunately, I have not tried this substitute myself yet. If you try it, please let me know how they come out!
Serena says
These are the besttttttt
Such a filling/no guilt snack.
My toddler loves all your recipes and this is no exeption!
xox
Erin says
Hi Serena, thank you soo much for the kind words! So happy you both love them! 🙂
Cara Lockrem says
I’ve made this twice, each time I used olive oil as I dislike coconut oil and don’t have the other oils mentioned. Turns out excellent. Olive oil lends a lovely taste to chocolate, in my opinion. I also added some espresso powder and walnuts. OMG, so good! Thanks for a great recipe!
★★★★★
Erin says
Hi Cara, I am so happy you made it your own and enjoy the muffins!!
katash says
We’ve made these twice so far and they are now our go-to muffins. Moist, not soggy, not too sweet… Thanks for the recipe!
★★★★★
Erin says
Hi Katash, thank you so much for your kind words! I am so happy you enjoyed them! 🙂
Leslie Gotfrit says
These are delicious, with a perfect texture, and they don’t taste gluten free. I did sub out 1/3 of the almond flour with a mix of gf grains–teff, millet, amaranth, quinoa flour, a small amount of brown rice flour–because all almond flour can be heavy. Otherwise, exactly as printed. Greased the tin with melted coconut oil and they popped right out. Great recipe–thanks!
★★★★★
Erin says
Hi Leslie, thanks for the kind words! I am so glad they came out well and you made it your own!
Leah D says
Can’t get enough of these! Seriously… my partner asks to make them on a weekly basis. I have him shred the zucc 😉
★★★★★
Erin says
Hi Leah! I am so happy you both enjoyed them!
Lily says
I used dark chocolate and muffins were really good, not too sweet. And my kid loved light taste of coconut in it. Love the recipe. Thank you!
★★★★★
Erin says
Hi Lily, thank you so much for your kind words! I am so happy you enjoyed them and made them your own! 🙂
Erin says
Hi Lily! I am so happy you both enjoyed them!!