If you have a lot of extra zucchini, you might want to try these extra delicious gluten free chocolate zucchini muffins. These tender muffins are rich and moist, and make a wonderful breakfast or dessert. You can make a double batch and freeze them so you always have some on hand!
It’s that time of year when everyone seems to have some zucchini on their counter. Whether you grow zucchini, or your neighbor does, or your best friend, it’s likely you have some zucchini that you don’t know what to do with.
If you’re looking for a way to use up that garden produce, these rich chocolate zucchini muffins are just the thing. These gluten free muffins are so moist, rich, and tender, and they’re quick and easy to make!
There are two ingredients that help these muffins stay super moist. The shredded zucchini has a lot of moisture, and that really helps the texture of these muffins, (plus, your kids get an extra bit of vegetables in them!), and oat flour also adds some nice texture.
I like to make my own homemade oat flour by grinding up certified gluten free oats. You can also use a store bought oat flour if you prefer.
How to Shred Zucchini
I like to use a grater and shred the zucchini by hand. I find that the shreds are a little finer that way, and they seem to blend into the batter better. If you have picky eaters, this may be the best way to do it, so that they don’t see green bits in their muffin.
You can also use a food processor – that will work, too! The shreds may be a little longer and thicker. If you’re concerned about hiding the shreds in the muffins, grating the zucchini by hand is the way to go.
Gluten Free Flour
My homemade gluten free flour blend works well in this recipe. Store bought blends like Namaste Perfect Flour Blend or Gluten Free 123 will also work well.
If you are not gluten free, feel free to use regular all-purpose flour in this recipe. You can also use whole wheat flour or spelt flour.
This recipe uses ground flax seeds to make a flax egg, which will help to bind this batter together. If you can’t have seeds, you can use 3 tablespoons of mashed banana or dairy free yogurt instead of the flax egg.
- Store leftover muffins in an airtight container or a resealable bag. They should stay fresh for 3 or 4 days.
- If you’d like to freeze these, you can store them in a freezer bag. They should stay fresh for about 3 months.
More Zucchini Recipes
- Vegan Chocolate Chip Zucchini Snack Cake
- Chocolate Zucchini Cookies
- Chocolate Zucchini Cake with Coconut Cream
Disclosure: This post contains affiliate links.
Tender Gluten Free Chocolate Zucchini Muffins.
- 2 Tablespoons ground flax seed meal
- 6 Tablespoons water
- ¾ cups zucchini shredded
- ½ cup sugar
- 2 teaspoons vanilla extract
- ⅓ cup unsweetened cocoa powder
- ¾ cup gluten free oat flour
- ¾ cup gluten free flour blend
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup organic canola oil or melted coconut oil
- ¼ cup water
- ½ cup dairy free chocolate chips
For the topping:
- Preheat the oven to 350 degrees F. Line a muffin tin with parchment paper cupcake liners.
- In a small bowl, make the flax eggs: Mix the flax seed and water together and let sit for a few minutes until it forms a gel.
- In a large bowl, whisk together the dry ingredients. Add the flax eggs, the canola oil, the zucchini, and the ¼ cup of water. Mix well, and add a bit more water if it seems too dry.
- Stir in the ½ cup of dairy free chocolate chips.
- Spoon the batter into the prepared muffin tin. Sprinkle the ¼ cup chocolate chips on top.
- Bake at 350 degrees F for about 18-20 minutes or until a toothpick inserted in the middle comes out clean.
This post was originally published in September 2014. It has been updated.