Gluten-free chocolate zucchini muffins are a lightly sweetened treat for your mid-day snack. They come together in 10 minutes, and are made with feel-good ingredients.
Double Chocolate Zucchini Muffins
Double chocolate zucchini muffins are every chocolate lovers dream. These delicious gluten-free muffins are so easy to whip up, and make for the most decadent snack during the week.
They’re made with shredded zucchini, oat flour, and sweetened with coconut sugar. They’re a simple treat to keep on hand for when that sweet tooth hits.
A few reasons why I love these these chocolate zucchini muffins-
- simple to make
- deliciously satisfying
- made with minimal ingredients
- lower in sugar
- bursting with chocolate chips in every bite
What you’ll need to make double chocolate zucchini muffins
These muffins come together in just one bowl, and are packed with so much chocolatey goodness. Here’s what you’ll need to make them:
Wet ingredients:
- Zucchini- finely shredded using a box or hand grater.
- Oil- I used melted coconut oil, but any liquid oil will do
- Applesauce- for added moisture and sweetness
- Coconut sugar
- Eggs
- Vanilla extract
Dry ingredients:
- Oat flour– one of my favorite affordable gluten-free flours
- Unsweetened cocoa powder
- Baking soda
- Salt
- Chocolate chips
Bake the muffins at 350 degrees for around 20-22 minutes, or until a toothpick inserted comes out clean. Keep them stored in an airtight container for 4-5 days in a cool place, or refrigerate them for up to 1 week.
These wholesome muffins are a great way to sneak in some greens to your day. They’re a nourishing treat to keep around, especially if you love chocolate.
You’ll need just a few simple ingredients for these chocolate zucchini muffins. They come together in one bowl and are so easy to make. You guys are going to love them!
Other muffin recipes you’ll love:
Gluten-free Marble Banana Muffins
Chocolate Chip Yogurt Muffins
Walnut Carrot Cake Muffins
Double Chocolate Zucchini Muffins
Ingredients
- 1 1/2 cups shredded zucchini, about 1 large or 2 medium zucchini- do not drain liquid
- 1 cup oat flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1/3 cup melted oil, I used coconut oil
- 1/2 cup unsweetened applesauce
- 1 egg
- 1 tsp vanilla extract
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup chocolate chips
Directions
- Preheat the oven to 350 F
- In a large bowl, add the shredded zucchini, egg, oil, sugar, applesauce and vanilla extract. Whisk together until smooth.
- Add in the oat flour, cocoa powder, baking soda and salt. Stir together using a rubber spatula. Fold in the chocolate chips and stir until well combined.
- Line a 12-count muffin pan with paper liners and spoon about 2-3 tbsp of batter into each muffin cup. Top with a few extra chocolate chips.
- Bake for 20-22 minutes, until a toothpick comes out clean.
- Let cool for 10-15 minutes. Keep stored in a cool place for 4-5 days, or refrigerate for up to 1 week.
These are delicious & no one even knows they are eating zucchini! Minimal ingredients, clean & healthy treat! I’d love to know how to make them into a cake?
I’m so glad you tried it! I haven’t tried baking this as a cake, but you can bake it in a 9 or 10″ cake pa and add another 10-15 minutes to the bake time. Check it with a toothpick after that to make sure the center is cooked.
I would love to know the nutritional values on 1 serving?
Hi Leelee, I’m so happy to hear you enjoyed these. Unfortunately I don’t currently offer caloric breakdown for my recipes.
I would love to know the nutritional values on 1 serving?