Easy-to-make Chocolate Zucchini Muffins (Gluten-Free) are moist, dense, and full of wholesome ingredients. They make a delightful breakfast treat or afternoon snack to take on the go. These incredible muffins are made using oat flour, and are naturally sweetened and gluten-free! A powerhouse of flavor and nourishment all in one.
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For this recipe you’ll need
Ingredient list
To get started making this recipe, you’ll want to gather these ingredients:
- 1½ cups zucchini, grated with the water squeezed out
- 2 eggs
- ¼ cup avocado oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cup oat flour (or all-purpose, gluten-free all-purpose)
- ¼ cup cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ½ tsp sea salt
- ⅓ cup chocolate chips + more for topping the muffins
Here’s How To Make My Oat Flour Chocolate Zucchini Muffins
Step by Step Instructions
- Preheat the oven to 375℉. Line a 12-hole muffin tin with liners.
- Grate the zucchini on a box grater, then squeeze the liquid out using a kitchen towel.
- In a large bowl, mix together the grated zucchini, eggs, oil, maple syrup, vanilla, and applesauce until well incorporated.
- Add all the dry ingredients to the same bowl and whisk together until just combined. Fold in the chocolate chips with a spatula or wooden spoon.
- Fill the tins ¾ of the way to the top and then sprinkle on a few chocolate chips on the tops.
- Bake for 18-20 minutes. Let cool for 10 minutes in the muffin tin before removing to a cooling rack.Store in the fridge for 4-5 days or 1 month in the freezer.
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Chocolate Zucchini Muffins (Gluten-Free)
Equipment
- muffin tin
Ingredients
- 1½ cups zucchini, grated with the water squeezed out
- 2 eggs
- ¼ cup avocado oil
- ⅓ cup maple syrup
- 2 tsp vanilla extract
- ⅔ cup unsweetened applesauce
- 1¼ cup oat flour or all-purpose, gluten-free all-purpose
- ¼ cup cocoa powder
- ½ tsp baking soda
- 1 tsp baking powder
- ¾ tsp cinnamon
- ¼ tsp allspice
- ¼ tsp nutmeg
- ½ tsp sea salt
- ⅓ cup chocolate chips + more for topping the muffins
Instructions
- Preheat the oven to 375℉. Line a 12-hole muffin tin with liners.
- Grate the zucchini on a box grater, then squeeze the liquid out using a kitchen towel.
- In a large bowl, mix together the grated zucchini, eggs, oil, maple syrup, vanilla, and applesauce until well incorporated.
- Add all the dry ingredients to the same bowl and whisk together until just combined. Fold in the chocolate chips with a spatula or wooden spoon.
- Fill the tins ¾ of the way to the top and then sprinkle on a few chocolate chips on the tops.
- Bake for 18-20 minutes. Let cool for 10 minutes in the muffin tin before removing to a cooling rack.Store in the fridge for 4-5 days or 1 month in the freezer.
I made these yesterday and they are absolutely delicious. They have a nice flavor and are incredibly moist. Thank you for sharing!
Definitely! Just melt the butter and let it cool a little bit before adding it in. Should be very delicious 🙂
Sweet! Thank you!! ☺️
Can you use butter in place of avocado oil? I don’t have that on hand. TYFS! ☺️
Made these this weekend (as a dessert) and the flavor was superb!! SOO yummy!! My son even asked if I could make this recipe in cake form for his birthday coming up lol. I followed the recipe, but they were almost too moist. I lightly filled the measuring cups with oat flour with a spoon instead of just scooping the flour up with the measuring cup. Maybe next time I’ll scoop the flour so the cups are a bit more packed to absorb some of the excess moisture?? What do you think??
I made these a few weeks ago and they were so good; especially after they were in the fridge for a few days, it made them more intense in flavor. I thinking freezing them for a few days then thawing them will intensify the rich chocolate flavor. If I hadn’t made them I never would’ve guessed there was zucchini in them. But I also used the small holes in my grater to grate them.
I’ll make these again when I get a craving for them in the near future! 🌻
This recipe is amazing! I make them regularly since I saw the video. Very moist, have some extra nutrition, freezer friendly and absolutely delicious. Thank you!.
Hi Elizabeth!
Would almond flour work instead of oat flour for this recipe?
I have made this numerous of times and it is always super delicious. Have made it without the applesauce as I could not find any unsweetened applesauce in the local organic store (in Cronulla, Sydney). Nonetheless, so moist and tasty. Thank you
I just tried out this recipe today and they are the best chocolate muffins I’ve ever made!!!! The spices and the moist and natural ingredients are the perfect blend! Was easy and fun to make! My toddler loved them and so did my whole extended family! Thank you for your intentionality and wholesome recipes! Overall, you are my favorite go to for any recipe I can trust for quality and deliciousness. So glad I found you.