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Chocolate Zucchini Muffins (Gluten-Free).

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
applesauce-in-glass-jar

Here’s How To Make My Oat Flour Chocolate Zucchini Muffins

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Step by Step Instructions

  1. Preheat the oven to 375℉. Line a 12-hole muffin tin with liners.
  2. Grate the zucchini on a box grater, then squeeze the liquid out using a kitchen towel.
  3. In a large bowl, mix together the grated zucchini, eggs, oil, maple syrup, vanilla, and applesauce until well incorporated.
  4. 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.
  5. Fill the tins ¾ of the way to the top and then sprinkle on a few chocolate chips on the tops.
  6. 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-gluten-free-muffins in tulip liner
5 from 3 votes

Chocolate Zucchini Muffins (Gluten-Free)

Print Recipe
Prep Time:10 minutes
Cook Time:18 minutes
Total Time:28 minutes

Equipment

  • muffin tin

Ingredients

  • cups zucchini, grated with the water squeezed out
  • 2 eggs
  • ¼ cup avocado oil
  • cup maple syrup
  • 2 tsp vanilla extract
  • cup unsweetened applesauce
  • 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
  • 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.
Course: Bread, Dessert, Snack
Servings: 12 muffins
Author: Healthy Elizabeth

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6 Comments

  1. 5 stars
    I made these yesterday and they are absolutely delicious. They have a nice flavor and are incredibly moist. Thank you for sharing!

    1. Definitely! Just melt the butter and let it cool a little bit before adding it in. Should be very delicious 🙂

  2. 5 stars
    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??

  3. 5 stars
    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! 🌻

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