These gluten-free chocolate zucchini muffins are a great way to sneak veggies into your muffins. Moist, chocolatey gluten-free zucchini muffins that everyone will love.

Gluten-free chocolate zucchini muffins loaded with shredded zucchini, a banana, cocoa powder and chocolate chips.

An easy gluten-free recipe for delicious chocolate muffins full of shredded zucchini. While these are a muffin, I think they could easily work as a healthy chocolate dessert.

These gluten-free muffins are easy to make and are a great way to incorporate veggies into your family’s diet.

INGREDIENTS NEEDED TO MAKE THE MUFFINS:

• Frozen banana, slightly unthawed
• Grated zucchini
• Brown sugar
• White sugar
• Baking Soda
• Gluten-free baking powder
• Large egg
• Canola oil
• Gluten-free Flour Blend
• Cocoa Powder
• Buttermilk or milk of your choice with 1 tsp vinegar added
• Gluten-free dark chocolate chips

Gluten-free chocolate zucchini muffin that you can enjoy for breakfast, a school snack, a post workout snack or anytime you want a muffin. They will quickly become your families favourite gluten-free muffin recipe!

I am still working my way through all the giant zucchinis I got from my sisters garden. Making these gluten-free chocolate zucchini muffins as well as my parmesan zucchini muffins have definitely been on repeat here.

Adding shredded zucchini to gluten-free baking adds amazing moisture to the muffins. Once shredded and baked in the chocolate muffins no one will know that they are even in there. They completely disappear into the batter once baked.

HOW TO MAKE THE MUFFINS:

1. Preheat oven to 350 degrees.
2. Line 12 cup muffin pan with paper liners.
3. In a medium bowl add the egg and slightly thawed banana and mix well with a hand mixer. Mix until very smooth.
4. Add the sugars and oil and beat again on medium speed until smooth.
5. In a small bowl add the flour, cocoa, baking soda and powder and whisk to combine.
6. Add dry ingredients to wet and mix on low speed.
7. Add the buttermilk and beat on low speed. Increase speed to medium and beat for a minute or two.
8. Stir in grated zucchini and stir well.
9. Add the chocolate chips and stir again.
10. Use an ice cream scoop to drop batter into lined muffin cups.
11. Bake for 22-25 minutes.
12. Remove and cool.

TIP: To shred zucchini, I use a food processor. I just find it easier that way. With any extra shredded zucchini I put it in a ziplock bag and keep in freezer. *Remember to squeeze the extra water out of the shredded zucchini before you bake with it.

HERE ARE MORE ZUCCHINI RECIPES TO TRY:

• Gluten-free zucchini carrot parmesan muffins
• Vegetarian zucchini lasagna
• Easy turkey stroganoff with zucchini zoodles
• Jicama, carrot and apple slaw

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Gluten-Free Chocolate Zucchini Muffins

Gluten-free chocolate zucchini muffins that are easy to make and a great way to sneak veggies into your muffins.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast

Cuisine American

Servings 10

Equipment

• 1 measuring cups and spoons
• 1 hand mixer
• 1 spatula
• 1 whisk
• 1 set of mixing bowls
• 1 12 cup muffin pan
• 10 muffin liners

Ingredients

  

1x2x3x

• 1 frozen banana, slightly unthawed
• 1 1/4 cups grated zucchini
• 1/2 cup brown sugar
• 1/4 cup white sugar
• 1 tsp baking soda
• 1 tsp gluten-free baking powder
• 1 large egg
• 1/4 cup canola oil
• 1 cup gluten free flour blend
• 1/2 cup cocoa powder
• 1/2 cup buttermilk or use milk of your choice with 1 tsp vinegar added
• 1/2 cup mini or regular dark chocolate chips

Instructions

 

• Preheat oven to 350 degrees.
• Line 10-12 muffin cups with paper muffin liners.
• In a medium bowl beat egg and slightly unthawed banana with a hand mixer until smooth.
• Add sugars and oil and beat again until smooth.
• In a small bowl whisk the gluten free flour, cocoa, baking soda and baking powder
• Add dry ingredients to wet and mix on low speed.
• Add the buttermilk and beat on low speed until smooth. Increase speed to medium and beat for 1-2 minutes.
• Add in grated zucchini and stir well.
• Add chocolate chips and stir in.
• Scoop muffin batter equally amongst the 10-12 muffin cups.
• Bake for 22-25 minutes.
• Remove and cool.

Keyword breakfast muffins, easy recipe, gluten and dairy-free baking, gluten-free, gluten-free chocolate muffins, gluten-free chocolate zucchini muffins, gluten-free muffins, muffin recipe, zucchini muffins

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