Gluten-Free Chocolate Zucchini Muffins

gluten free chocolate zucchini muffins

Gluten-free Chocolate Zucchini Muffins

Print Recipe



  • Preheat your oven to 350F
  • Shred squash in a food processor and wrap in a clean kitchen towel. Wring out the excess liquid and set the zucchini aside.
  • Add the shredded zucchini, eggs, maple syrup, vanilla and coconut oil to a high powered blender and process 30 seconds
  • Add all dry ingredients except the chocolate chips to the blender and process until fully combined.
  • Remove container from the base, sprinkle 1 1/4 cups chocolate chips over the batter, and mix them in with a long-handled spoon or silicone spatula.
  • Pour the batter into a muffin tin and sprinkle the top with the remaining 1/4 cup chocolate chips.
  • Bake for 22-25 minutes. Allow muffins to cool before serving.

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