Chocolate Zucchini Blender Muffins


This recipe is a knock off of our favorite zucchini bread. Because, hey, everything is better when you add chocolate! As another plus, they’re muffins, and muffins are smaller than a loaf of bread…and everything is also better when it’s in miniature form. Win-win here!PhotoGrid_1435614118543

Adults and kids alike will gobble up these muffins. They’re great for breakfast, snacks, heck you could eat one for dessert!

My favorite part, of course, is how easy these are to make, you can leave your grater in the cupboard because you’ll just be throwing everything in the blender and pouring the batter into muffin tins. No grating? Sign. Me. Up.


They keep great in an airtight container on the counter for several days and also freeze well. From our family to yours, enjoy!

Chocolate Zucchini Blender Muffins

*gluten-free *soy-free *oat-free *nut-free *dairy-free


  • you can substitute up to 1/2 cup of the oil with an equal amount of applesauce.
  • My flour mix recipe works best for this recipe, but feel free to use another that you already have on hand.


  • 1/3 cup Canola Oil or other neutral tasting oil
  • 1 large egg
  • 1 tsp vanilla extract
  • About 1 cup largely chopped zucchini
  • 2/3 cup sugar (use 3/4 cup if you have a big sweet tooth:))
  • 1 cup flour mix (add 3/4 tsp xanthan gum if not in flour mix)
  • 1/4 tsp salt
  • 1/4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1/2 tsp cinnamon
  • 1 1/2 T Cocoa
  • 1/2 cup Mini Chocolate Chips, optional


  1. Blend oil, eggs, vanilla and 2/3 cup of the zucchini together in a blender (I use a Ninja) until you have 1 1/3 cup mixture. Add more zucchini if necessary to reach the 1 1/3 cup.
  2. Add remaining ingredients, except chocolate chips, and blend until smooth. Add chocolate chips and blend briefly just to mix them in.
  3. Line muffin tins with paper liners and pour batter into pans, filling about 2/3 full.
  4. Preheat oven to 350 (letting batter sit while you preheat oven eliminates any gritty texture).
  5. Bake 12-15 minutes, until toothpick inserted in center comes out clean.
  6. Let cool in pans for 10 minutes before removing to cooling rack.
  7. Store in an airtight container on the counter for 3-4 days, or freeze in freezer bags and pull out whenever you’d like one!

This post contains affiliate links. If you purchase something through these links, I will receive compensation. As always, I only link to products that we use and love and therefore think you will love, too!

You Might Also Like


  • Reply
    Strength and Sunshine
    June 29, 2015 at 4:47 pm

    EVERYTHING is better with chocolate…but also zucchini! I add it to everything! I made zucchini pancakes every weekend and always bake with it!

    • Reply
      June 29, 2015 at 10:37 pm

      Great idea to add it to pancakes, I need to give that a go!

  • Reply
    June 29, 2015 at 8:21 pm

    I LOVE that you don’t have to shred the zucchini! Brilliant!

  • Reply
    Sharon @ What The Fork Food Blog
    June 30, 2015 at 6:49 am

    I love that you made these in the blender!

  • Reply
    Leah | Grain Changer
    June 30, 2015 at 7:31 am

    Wait, no grating?!?! and CHOCOALTE?!?! I’m sooooo in! Can’t wait to try these 🙂

  • Reply
    Audrey @ Unconventional Baker
    June 30, 2015 at 8:52 am

    These look perfect, Celeste! Seriously ♥♥ {and I too love the no grating part 😉 }

  • Reply
    July 3, 2015 at 2:23 pm

    I LOVE that you don’t even have to grate the zucchini. I’ll definitely have to try that!

  • Reply
    Gluten Free Muffin Roundup! | Life After Wheat
    July 11, 2015 at 12:07 am

    […] Try these Chocolate Zucchini Blender Muffins. […]

  • Reply
    July 30, 2015 at 6:08 pm

    These look/sound great!

  • Reply
    Ninja System Giveaway! | Life After Wheat
    October 4, 2015 at 12:02 am

    […] cook needs a good blender and food processor. We use our Ninja almost every day (check out these Blender Chocolate Zucchini Muffins or Zucchini Bread!) Now you can have the best of both appliances in one device! Yep, you heard me […]

  • Reply
    Tammarie Anderson
    February 8, 2016 at 9:01 pm

    This is what I put on my Facebook post with the link. “Oh, so good! I used olive oil and of course I added chocolate chips! I blended the first ingredients, but ended up pouring into a bowl and hand mixing. You could add some spinach too, nobody would be the wiser!”

    • Reply
      February 8, 2016 at 10:49 pm

      Glad you enjoyed it Tammarie! Hope you come back to try many more recipes 🙂

    Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Life After Wheat - Gluten Free Recipes that Actually Taste Good

    Want more gluten free goodness?

    Join our mailing list!

    You have Successfully Subscribed!