These moist, decadent gluten-free chocolate zucchini muffins pack hidden veggies and rich chocolate flavor into every bite. They’re perfectly sweet without refined sugar and ready in just 35 minutes!

Gluten-Free Chocolate Zucchini Muffins Ingredients

Let’s gather our star players for these incredibly moist, chocolatey treats! I’m always amazed at how zucchini transforms into this magical moisture-keeper in baking. Here’s what you’ll need:

Dry Ingredients:

• 2 cups gluten-free flour blend (with xanthan gum)
• ⅔ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 teaspoon cinnamon
• ½ cup chocolate chips (plus more for topping)

Wet Ingredients:

• 2 large eggs, room temperature
• ½ cup maple syrup or honey
• ⅓ cup coconut oil, melted
• ¼ cup unsweetened applesauce
• 1 teaspoon vanilla extract
• 1½ cups grated zucchini (about 1 medium zucchini)

Tools Used to Make Gluten-Free Chocolate Zucchini Muffins

My kitchen adventures always flow smoother with the right tools at hand! For these muffins, you’ll want:

• Standard 12-cup muffin tin
• Paper liners or non-stick spray
• Box grater for zucchini
• Mixing bowls (large for wet ingredients, medium for dry)
• Kitchen towel or cheesecloth for squeezing zucchini
• Measuring cups and spoons
• Wooden spoon or spatula
• Ice cream scoop (for perfectly portioned muffins)

How to Make Gluten-Free Chocolate Zucchini Muffins

I’ve made these muffins countless times for Saturday morning breakfasts, and I promise they’re nearly impossible to mess up! Let’s break it down:

1. Prep work: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease.
2. Prepare the zucchini: Grate your zucchini using the large holes of a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess moisture. Trust me, this step is crucial for the perfect texture!
3. Mix dry ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, baking powder, salt, and cinnamon until well combined.
4. Combine wet ingredients: In a large bowl, whisk together eggs, maple syrup, melted coconut oil, applesauce, and vanilla extract until smooth and well incorporated.
5. Bring it all together: Fold the dry ingredients into the wet mixture, stirring just until combined. Don’t overmix – that’s my secret to tender muffins! Gently fold in the squeezed zucchini and chocolate chips.
6. Fill and bake: Divide the batter evenly among muffin cups, filling each about ¾ full. Sprinkle a few extra chocolate chips on top (because who doesn’t love more chocolate?). Bake for 22-25 minutes or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
7. Cool: Allow muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

I love watching the kitchen fill with that irresistible chocolate aroma as these bake. Sometimes I can hardly wait for them to cool before sneaking one!

Variations of Gluten-Free Chocolate Zucchini Muffins

The beauty of these muffins is how versatile they are! Here are some of my favorite ways to switch things up:

1. Nutty Chocolate: Add ½ cup of chopped walnuts or pecans for added texture and healthy fats. My daughter claims this makes them taste like fancy bakery muffins!
2. Double Chocolate Chunk: Use dark chocolate chunks instead of chips for serious chocolate lovers. I made these for a brunch gathering last month and they disappeared within minutes!
3. Spiced Chocolate: Increase the cinnamon to 1½ teaspoons and add ¼ teaspoon of cardamom for a warm, spiced flavor profile that’s perfect for fall mornings.
4. Orange Chocolate: Add 1 tablespoon of orange zest to the wet ingredients for a chocolate-orange combo that’s absolutely divine. This variation reminds me of those chocolate orange slices I loved as a kid!
5. Dairy-Free Option: Use dairy-free chocolate chips to make these completely dairy-free. No one will ever know the difference!

Serving Gluten-Free Chocolate Zucchini Muffins

These muffins are incredibly versatile and can be enjoyed in so many delicious ways! Here’s how we love to serve them:

For breakfast, I’ll often warm a muffin slightly and spread a thin layer of almond butter on top – the combination of chocolate and nut butter is absolutely heavenly with a cup of coffee! My husband prefers his straight from the container with a cold glass of almond milk.

For dessert, try cutting a muffin in half, warming it up, and topping with a small scoop of vanilla ice cream or coconut whipped cream. The contrast of warm muffin and cold topping creates a simple but impressive treat for unexpected guests!

They also make perfect lunchbox treats – I’ll pack one alongside some fresh fruit and protein for a balanced lunch my kids actually get excited about. The best part? They never suspect they’re eating veggies!

Store these muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. I often make a double batch specifically to freeze half for busy mornings when we need a quick breakfast on the go.

Final Thoughts

These gluten-free chocolate zucchini muffins prove that healthy can be incredibly delicious! They’re perfect for sneaking vegetables into picky eaters’ diets and satisfying chocolate cravings guilt-free. Try them today and watch them disappear!

More Recipes to Try!

Looking for more delicious gluten-free treats? Here are some favorites you’ll love:

• Ultimate No-Bake Oreo Cheesecake
• Foolproof Nutella Ferrero Rocher Cookie Pie
• Quick Nutella Stuffed Cookie Cups
• Fluffy Blueberry Protein Muffins
• The Ultimate Easy Carrot Cake Bars