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5 from 2 votes

Gluten-Free Chocolate Zucchini Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 muffins

Equipment

  • 12-cup muffin tin
  • 12 muffin liners

Ingredients

Dry Ingredients

  • 1 1/4 cup gluten-free flour
  • 1/3 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp salt

Wet Ingredients

  • 2 Tbsp avocado oil or melted butter
  • 1/3 cup maple syrup
  • 1 tsp vanilla
  • 1 egg
  • 1/4 cup pumpkin puree or applesauce
  • 1/2 cup almond milk or milk of choice

Other Ingredients

  • 1 cup shredded zucchini, liquid drained (from about one large zucchini)
  • 1/2 cup regular or mini chocolate chips (dairy free is desired)

Instructions

  • Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners and spray inside of liners with oil.
  • Grate zucchini into a bowl and squeeze with paper towel to drain out any excess liquid- you want it as dry as possible!
  • In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
  • In another bowl, mix the oil, maple syrup, vanilla, egg, almond milk, and pumpkin puree.
  • Once the wet ingredients are well mixed (use a whisk or hand mixer), slowly add in zucchini followed by the dry ingredients. Mix until just combined.
  • Fold in chocolate chips. Then, using a ¼ cup or ice cream scoop, spoon batter into prepared liner until about ¾ full. Bake 20-22 minutes or until toothpick inserted into middle comes out clean. After 5 minutes, remove muffins and transfer to wire rack to finish cooling. Enjoy!