These Chocolaty Gluten Free Zucchini Muffins have a light and tender texture and are perfect for breakfast or snacks! These gluten free muffins are also dairy free.
Muffins have always been one of my favorite breakfast foods, and these Gluten Free Zucchini Muffins are one of my personal favs! They have a light and tender texture and the perfect amount of chocolate, with a subtle hint of cinnamon that perfectly pairs with zucchini.
Of course, during the summer everyone is looking for ways to use up the copious amounts of zucchini growing in their garden and luckily, there are lots of great recipes!
Have you Made Muffins in the Blender??
This particular recipe is a knock-off of my gluten free zucchini bread,which is made in the blender (READ: no grating!) The result is a ridiculously tender and (dare I say) moist zucchini bread that is also easy to make!
I decided to adjust the recipe a bit to make gluten free muffins. Adding a little cocoa powder and mini chocolate chips was an obvious choice, and really takes these muffins to the next level.
Before you make the recipe, please scroll through the post and read the notes in the recipe card. As always, I try to keep the content relevant, helpful, and worth your time to read. I spend a lot of time developing and testing recipes that actually taste good and want you to be successful in your kitchen!
How to Make Gluten Free Zucchini Muffins:
First, gather your ingredients.
- To make these muffins gluten free, you’ll want to be sure all your ingredients are labelled gluten free.
- Start with a high quality gluten free flour. I have tested this recipe with my gluten free flour recipe and with Grandpa’s Kitchen.
- You’ll need 1 zucchini, washed but not peeled or grated. Cut off the ends and cut into large chunks, then measure 2/3 cup. Keep the rest nearby in case you need to add more.
- You can use any kind of milk in this recipe. I have tested it with regular milk as well as homemade cashew milk, but feel free to use whatever you have on hand!
Puree oil, milk, egg, vanilla, and zucchini until smooth. Scrape down sides of the blender and look to see if it measures 1 1/2 cups. If it is less, add a little more zucchini and blend until you have that amount.
The amount doesn’t need to be exact. But if you’re much above the 1 1/2 cup mark then you might want to start out with a little less flour.
Add all the dry ingredients, except chocolate chips. Blend on low speed until everything is incorporated and mixture is nice and smooth. The batter should be wet and barely pour-able. Stir in mini chocolate chips. I love Enjoy Life Mini Chips for this recipe because they melt really well and are also dairy free.
Preheat the oven. Allowing the batter to sit while the oven is preheating helps to eliminate any gritty texture that you sometimes get with gluten free muffins or other baked goods.
While the oven is preheating, line a 12-cup muffin tin with paper liners. I have found some parchment liners that I routinely order from Amazon because they never stick and muffins always turn out great. I have linked to them in the recipe card below if you want to try them too.
Divide the batter evenly, the muffin cups should be about 2/3 full.
When the oven is preheated, pop the muffins in and set the timer. Check them at the earliest time first. They should spring back if tapped with your finger. You can also check them with a toothpick, which should come out clean.
Allow the muffins to rest for 10 minutes, then remove to a cooling rack or go ahead and serve them! These muffins taste great as-is but are also delicious with your favorite nut or seed butter.
How to store leftover Gluten Free Zucchini Muffins (if you have any!):
Gluten free zucchini muffins freeze well. Allow them to cool completely, then put into a freezer Ziploc bag and freeze for up to 3 months. Y
ou can also store then at room temp for up to 2 days (as long as it’s not too hot and humid).
Looking for more gluten free muffins?
MAKING THESE CHOCOLATE GLUTEN FREE ZUCCHINI MUFFINS???
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- 1/3 cup neutral tasting oil (I use avocado)
- 1 large egg
- 1 tsp gluten free vanilla extract
- 1 zucchini, cut into chunks (you'll need 2/3-1 cup)
- 2/3 cup sugar
- 1 cup high quality gluten free flour blend (see notes)
- 1/4 tsp salt
- 1 tsp Baking Powder
- 1/2 tsp cinnamon
- 2 T dairy free milk (I used homemade cashew milk, you can use any kind)
- 1 1/2 T Cocoa powder
- 1/2 cup Mini Chocolate Chips (optional)
- Blend oil, eggs, vanilla and 2/3 cup of the zucchini together in a blender until you have 1 1/2 cups mixture. Add more zucchini if necessary to reach the 1 1/2 cup.
- Add remaining ingredients, except chocolate chips, and blend on low power until smooth. Stir in chocolate chips.
- Line muffin tins with liners (I love ) and pour batter into pans, filling about 2/3 full.
- Preheat oven to 350 (letting batter sit while you preheat oven eliminates any gritty texture).
- Bake 12-15 minutes, until toothpick inserted in center comes out clean.
- Let cool in pans for 10 minutes before removing to cooling rack.
- Store in an airtight container on the counter for a day or two, or freeze in freezer bags and pull out whenever you'd like one!
- Gluten free flours vary so much in composition that you'll get a different result depending on which flour you choose to use. I have tried this recipe with my Gluten Free Flour Mix recipe, as well as Grandpa's Kitchen. If you try this recipe with another flour, please leave a comment below to let everyone know how it worked. Thank you!
- If you can tolerate dairy, feel free to use regular milk in this recipe.
- Mexican Vanilla Blend By Molina Vainilla, 33.3 Oz / 1000 Ml (Vanillin Extract) by Molina Vanilla
- Standard Paper Cupcake Liners / Baking Cups, 60-ct / Box (Pack of 4)
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving:Calories: 189 Total Fat: 9g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 16mg Sodium: 98mg Carbohydrates: 26g Fiber: 1g Sugar: 16g Protein: 2g