These fudgy gluten free Double Chocolate Zucchini Muffins sure don’t taste like a healthy treat, but they are. A great way to use your zucchini bounty.
If you still have a few zucchini tucked in the back of your fridge or freezer, now is the time to take them out and use it. This muffin will leave you with no guilt when your child asks for seconds or thirds. My kids like these muffins so much, seldom do they even make it past the second day.
These gluten free Double Chocolate Zucchini Muffins are such a hit, in fact, that my son actually asked if he could bring them to school as the treat for his class on his birthday this year. Yep, that good! These muffins have worked their way into my favourite “Top 5 Muffins”. Give them a try, I think you’ll love them too.
To peel the zucchini or not?
If you are using young, garden-grown zucchini, there is no reason to remove the peel before shredding the zucchini. However, if you have little detectives that may wonder what the green flecks are, you may want to remove the peel. If you are using a store-bought zucchini, which has been sprayed to extend the shelf life, or a large garden-grown zucchini, you will want to peel the zucchini before using, as the skin can be tough.
Baked these gluten free Double Chocolate Zucchini Muffins, but still have more zucchini to use? Try these recipes:
- Gluten Free Zucchini Bread
- Double Chocolate Zucchini Cake Brownies (gluten, egg, and dairy free)
- Paleo Chocolate Zucchini Bread
- Gluten Free Zucchini Cake
Healthy Gluten Free Double Chocolate Zucchini Muffins
These fudgy gluten free Double Chocolate Zucchini Muffins sure don't taste like a healthy treat, but they are. A great way to use your zucchini bounty.
- 3/4 cup (90 g) certified gluten free oat flour
- 1/4 cup (30 g) cocoa powder
- 1/4 cup (31 g) tapioca starch
- 1 teaspoon (5 ml) baking soda
- 1 teaspoon (5 ml) xanthan gum
- 1/2 teaspoon (2.5 ml) ground cinnamon OR espresso powder (optional)
- 1/2 teaspoon (2.5 ml) salt
- 1/4 cup (60 ml) melted coconut oil
- 1/4 cup (55 g) brown sugar
- 1/4 cup (50 g) granulated sugar
- 1/4 cup (60 ml) milk
- 1/4 cup (60 ml) unsweetened apple sauce
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 1 cup (250 ml) shredded zucchini, packed
- 1/2 cup (95 g) gluten free mini chocolate chips
- Gluten Free Double Chocolate Peanut Butter Banana Muffins
- Gluten Free Raisin Bran Muffins
- Gluten Free Chocolate Chip Banana Muffins
- Gluten Free Pizza Muffins
Holy cow – just made these and they are incredible!!! My husband, a chocoholic and NOT a celiac, is raving about them! I didn’t have any oat flour so I substituted 1/2C sorghum flour and 1/4C white rice flour and they turned out fine! Thanks for the fantastic recipe, I’m sure they won’t last more than a few days! 🙂
Jill Anderson says
These muffins sound wonderful. But I don’t have coconut oil. Can I just use canola oil?
Absolutely, Jill! Works just as well. Just mix it with the wet ingredients, and you’re good to go.
melinda goodman says
If I use the Thomas Keller’s cup4cup flour, instead of the oat flour do I still need to use the tapioca starch and xantham gum?
Or without the oat flour they would not be the same???
Heather Harlan says
Just made these and they are wonderful and easy to make. My 4-year-old son was very recently diagnosed with Celiac Disease, so I’m just starting out on this new food journey with him. He’s also a Type 1 diabetic so it’s especially nice to find some healthy gluten-free goodies. I’m looking forward to trying some of your other recipes. Thanks for sharing!
Maria Lick says
I just made these but they didn’t cook all the way through. I even added more time in the oven. In the recipe it doesn’t state to remove excess liquid from the zucchini ; however, is that what I was supposed to do? Thank you so much!
That’s really strange, Maria. Did you let them cool completely before testing? Because they do set up more as they cool. If I use fresh zucchini, I don’t squeeze out the liquid from the zucchini – only if I use frozen.
I also cooked them longer and let them cool, they seem to have some uncooked batter in the very centre even though the toothpick came out clean. 🤷♀️
Bianca P. says
OMG! These muffins are incredible! So fluffy and moist, not too sweet, perfection. Finally, a blog where the recipes actually work out. Can’t wait to try some of your other recipes.
Can you substitute grated carrots if you don’t have zucchini?
Going to try these tonight. Do they freeze well ? Should they be stored in the fridge ?
Jeanine Friesen says
I’ve frozen them without a problem, but storing them in the fridge is another way to have them last a long time. They are moist, so on the counter isn’t always the best idea.