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.
Jump to:
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.
Egg Replacer
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.
Storage/Freezing
- 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.
Recipe
Tender Gluten Free Chocolate Zucchini Muffins.
These gluten free chocolate zucchini muffins are a rich, chocolatey treat!
Ingredients
- 2 Tablespoons ground flax seed meal
- 6 Tablespoons water
- ¾ cups zucchini shredded
- ½ cup sugar
- 2 teaspoons vanilla extract
- â…“ 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:
- ¼ cup dairy free chocolate chips
Instructions
-
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.
Recipe Notes
Nutrition facts are for one muffin.
Store leftover muffins in an airtight container.
You can freeze these – store in a freezer bag for up to 3 months.
If you aren’t gluten free, you can go ahead and use regular all-purpose flour in this recipe.
This post was originally published in September 2014. It has been updated.
Sue
These are delicious! I used maple syrup instead of sugar and about 1 cup of zucchini, otherwise everything was the same. Amazing and tender, thank you!
Sue
Sorry used 1/2 cup maple syrup and did not use 1/4 cup water.
Darryl
These are great!
Gina Green
Just made these – they look and smell so good, though they were difficult to mix…
looking forward to the taste test :)
Cindy (Vegetarian Mamma)
I have to be honest, I think these are the BEST looking chocolate muffins (gluten free) that I have seen They look perfect! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) I can’t wait to see what you share this week! Its LIVE!
Cindy
Kelly
Thanks, Cindy!
Natalie @ Tastes Lovely
What healthy chocolate muffins! I bet these are great for kids. They think they’re getting chocolate, but really they’re eating a healthy, veggie packed muffin. Looks delicious Kelly!
chowell2
I’m glad to hear your mom will be coming home – sending well wishes and prayers your way Kelly. These muffins look so rich and chocolatey – I can’t believe you snuck so many good things in them! Pinned :)
anecdotesandapples
I’m glad to hear that your mom will be able to come home. And these muffins look delicious. Thank you for sharing!
Handmade by Lorna
Gosh these look so yummy, my friend is gluten free and I would love to make her some of these, she does eat eggs and I don’t have any flax seed – could I use eggs? if so how many?? thank you for the lovely recipe.
Kelly
Hi Lorna, Yes, you can go ahead and use two real eggs. Depending on the size, you may be able to use a little less water later on on the recipe (where it says 1/4 cup of water). I hope she likes them!
Arman @ thebigmansworld
ANOTHER zucchini recipe? STOP IT haha.
LOVE the look of this- your pictures are beautifl. Talented pretty bee.
Kelly
Thank you so much, Arman! :)
Annie @Maebells
These look delicious!! So chocolately!
Dannii @ Hungry Healthy Happy
I’m glad that your mum is feeling better :)
These sound delicious too. I am definitely going to make these at the weekend,
Kelly
Thanks, Danni!
bakerita
I’m all about zucchini recently and I’ve constantly had it in the kitchen, so I totally need to dedicate some of it to these delicious muffins! They look amazing, and I love that they’re GF! Pinned :)
Graham @ Glazed & Confused
So glad to hear that your mom is doing better!
These muffins look delicious. Been meaning to use up some of my zucchini, so I’m definitely going to try these out!
Gayle @ Pumpkin 'N Spice
That’s so great that your mom is doing better, Kelly! And these muffins look absolutely perfect! I love that you added zucchini in here. I always have loads of it lying around my kitchen in the summer!
Lisa
Glad to hear your mother is doing better! These chocolate zucchini muffins can brighten up anyone’s day!
Amy
I love it, I think zucchini and chocolate naturally go together.
Sarah@wholeandheavenlyovencom
Glad to hear that your mom is doing much better!
And zucchini muffins are the BEST—combined with chocolate to mask any “green” flavors and you’ll fool everyone! ;)
Kara Lydon, RD
Happy to hear your Mom is feeling better! These look like such a delicious treat! Love using zucchini in baked goods. Pinned!
Julia
I’m so glad to hear your mom will be returning home soon and I hope she is feeling better!! These muffins are absolutely to die for! I must make them asap – LOVE chocolate and zucchini together! Definitely the perfect treat to soothe your soul when you’ve had a rough go at it :D
Whitney at Sweet Cayenne
So glad your mom is doing better and on her way home! These muffins look like such a yummy treat – pinned!