Go Back
–+ servings
Gluten free zucchini muffins
Print

Chocolaty Gluten Free Zucchini Muffins

Gluten Free Zucchini Muffins have a light and tender texture with subtle notes of zucchini, chocolate, and cinnamon. Perfect for breakfast or snacks, and they're gluten free + dairy free!
Course Gluten Free Muffins
Cuisine American
Keyword gluten free chocolate zucchini muffins, gluten free muffins, gluten free zucchini muffins
Prep Time 10 minutes
Cook Time 12 minutes
Additional Time 10 minutes
Total Time 32 minutes
Servings 12 muffins
Calories 189kcal
Author Celeste Noland | Life After Wheat

Equipment

Ingredients

  • ⅓ cup neutral tasting oil I use avocado
  • 1 large egg
  • 1 teaspoon gluten free vanilla extract
  • 1 zucchini cut into chunks (you'll need ⅔-1 cup)
  • ⅔ cup sugar
  • 1 cup high quality gluten free flour blend see notes
  • ¼ teaspoon salt
  • 1 teaspoon Baking Powder
  • ½ teaspoon cinnamon
  • 2 T dairy free milk I used homemade cashew milk, you can use any kind
  • 1 ½ T Cocoa powder
  • ½ cup Mini Chocolate Chips optional

Instructions

  • Blend oil, eggs, vanilla and ⅔ cup of the zucchini together in a blender until you have 1 ½ cups mixture. Add more zucchini if necessary to reach the 1 ½ 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 ⅔ 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!

Notes

  1. 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!
  2. If you can tolerate dairy, feel free to use regular milk in this recipe.

Nutrition

Serving: 1muffin | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Cholesterol: 16mg | Sodium: 98mg | Fiber: 1g | Sugar: 16g