Gluten-Free Chocolate Zucchini Muffins


gluten free chocolate zucchini muffins

Gluten-free Chocolate Zucchini Muffins

Print Recipe


  • 2 cups shredded zucchini or summer squash
  • 4 eggs
  • ½ cup maple syrup
  • ¼ cup melted coconut oil
  • 1 tsp vanilla extract
  • cups almond flour
  • ½ cup cocoa powder
  • ¾ cup gluten-free flour mix
  • tsp baking powder
  • ¼ tsp sea salt
  • cups semi-sweet chocolate chips


  • 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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