chocolate zucchini 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!

Prep: 10Cook: 20Total: 30 minutes
Yield 12 muffins 1x


  • 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


  1. Preheat oven to 350F and line muffin tin with cupcake liners or non stick spray.
  2. In a small bowl, whisk together almond flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, whisk eggs. Add in coconut oil,  maple syrup, and vanilla, and stir till well combined.
  4. Add dry ingredients to wet ingredients.
  5. Fold in zucchini, and then half of the chocolate chips.
  6. Scoop in muffin tin until 3/4 full, topping with remaining half of chocolate chips.
  7. Bake for 19-21 minutes or until toothpick inserted in middle comes out clean.
  8. Enjoy!
Author: Erin MorrisseyCategory: gluten-free, dessert, breakfast, snack, paleo