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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, 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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Ali says
I’ve made the muffins SO many times and absolutely love them! This time I made it into a bread and it was delicious ☺️
★★★★★
Erin says
Hi Ali, so happy you loved the muffins!!
Sheila says
How many grams of fiber are in your chocolate zucchini gluten free muffins
Erin says
Hi Sheila, my nutrition calculator doesn’t calculate fiber. Feel free to use your own calculator if you need the fiber amount.
Kylie Richardson says
I love these so much! I’ve made them about 10 times now and they are always perfect!
Do you think this recipe would work as a cake?
★★★★★
Erin says
Hi Kylie, so glad you love them and sure it should be fine! Just increase the baking time until it’s cooked. Let me know how it comes out!
Lena says
I love these muffins! They are easy to make, healthy and super tasty! My kids love these too!
Erin says
Hi Lena, so happy everyone loved them!! 🙂
Jana says
I love these muffins. I’ve made them many times and never had them fail for me. They are so tasty and easy!
Erin says
Hi Jana, so happy you love them so much!! 🙂
Heather Fred says
I made these muffins. i triple checked the recipe and ingredients and they came out super dry. I cannot figure out why – didn’t miss an ingredient.
★★
Erin says
Hi Heather, I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you.
Joni Kneller says
These were easy to make and absolutely delicious. My son is now GF and this was a wonderful treat to come home to after school.
★★★★★
Erin says
Hi Joni, so happy you both enjoyed the muffins!!
Rae-Ann H says
Wow! These are excellent, so moist, full of chocolate flavour and great place to hide zucchini. I substituted canola oil for the coconut oil but otherwise followed recipe as posted. Thank you for a great muffin.
★★★★★
Erin says
Hi Rae-Ann, so glad you loved them and made them your own!!
Robin Ginenthal says
I introduced this recipe to my vegan mother and she has been baking them them for everyone for years now! They are the best. I am staying at a friends and want to make a batch of these. However, she doesn’t have a muffin tin. Have you ever tried these is a baking pan?
★★★★★
Erin says
Hi Robin, ah great and yes you can! Just increase the baking time. Let me know how it comes out!!
Brenda D Lee says
I am using a toaster oven and find that after 25 minutes the toothpick is still not coming out clean. My big oven is broken.
Erin says
Hi Brenda, hmm the toaster is very different. Did they finally get fully cooked in there?
Jessie Youtz says
I wanted to share, I used Bob’s Red Mill GF 1:1 as a substitute for the almond flour and used canola oil instead of coconut oil. I’m baking at 7522 feet elevation, so I did add 1/4 cup additional flour to the recipe. I also didn’t squeeze the moisture from the zucchini as I used frozen zucchini. The muffins turned out perfect. Thanks for a great recipe. I doubled them and shared them with neighbor, we all loved them. Thanks!
★★★★★
Erin says
Hi Jessie, thank you so much for sharing and glad everyone loved the muffins!! 🙂
Allison Ball says
Anyone try using regular sugar instead of maple syrup? I don’t have that on hand
Regina says
Erin, it’s high time I tell you that I make these 1-2x a month for my kiddos, 7 and 15. And have for the last several years. I only sub applesauce for one of the eggs. This recipe makes me feel so good about what they are eating. Thank you!!!
★★★★★
Erin says
Hi Regina, so happy you and your family loved the muffins and you made them your own!!
Beth says
I’ve made this recipe at least five times since I found it and I absolutely love it. The first time I followed the recipe exactly and it was great, though I would have preferred half a cup of chocolate chips stirred into the batter and none on top.
Since then, I’ve tried a few variations. I have successfully swapped out the oil with applesauce. I have also made it in a loaf pan, and I ended up preferring having it like a quick bread rather than a muffin. I slice and freeze it within a day of cooking it and then pull out a slice at night so I can enjoy it in the morning for breakfast!
★★★★★
Erin says
Hi Beth, so happy you loved the muffins so much!! Thanks for sharing!
Lyndi says
Erin!!!! So good. I’ve made your Healthy Zucchini Muffin recipe, and this one as well. This is my family’s favorite! I substituted oat flour for almond flour and reduced the eggs from 3 to 2 – it turned out perfectly 🙂 thanks for a great recipe
★★★★★
Erin says
Hi Lyndi, so happy you loved them and made them your own!! 🙂
Julie says
Our favorite to eat any time of day! And so easy to make!
★★★★★
Erin says
Hi Julie, so glad you loved them! 🙂
Jenna says
These are amazing!! So yummy you can’t tell they’re healthier! They’re gone so fast in my house
★★★★★
Erin says
Hi Jenna, so happy you loved them! 🙂
kaitlin says
These are so good! Flavorful, moist, perfect amount of sweetness. Another great recipe from Erin!
★★★★★
Erin says
Hi Kaitlin, so happy you loved them! 🙂
Melanie Wall says
I made these exactly as said and they were an epic fail.
They tasted terrible and were dry and grainy.
I would not recommend.
★
Erin says
Hi Melanie, hmm I’m sorry that you did not like the recipe! I’ve heard tons of good things about this one, bummed it didn’t work out for you!
Ahmed says
Excellent recipe..I added one table coconut flour just cause I was scared itll be too mushy…tastes so gewd!
★★★★★
Erin says
Hi Ahmed, so happy you loved them!
Niloofar says
Thank you for the recipe. Can i add walnuts to this recipe? Please say yes:)
★★★★★
Erin says
Hi Niloofar, thanks and yes of course. Let me know how they come out!