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    Home » Baking Recipes » Gluten-Free Double Chocolate Zucchini Muffins

    Gluten-Free Double Chocolate Zucchini Muffins

    Published: Jul 30, 2018 · Modified: Mar 15, 2019 by Elaine · This post may contain Amazon affiliate links · As an Amazon Associate I earn from qualifying purchases. This blog generates income via ads · 6 Comments

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    Gluten-Free Double Chocolate Zucchini Muffins with title
    Graphic for Double Chocolate Zucchini Muffins with text overlay
    Gluten-Free Double Chocolate Zucchini Muffins with title

    Wondering what to do with extra zucchini? Full of chocolate flavour and studded with chocolate chips, these Gluten-Free Double Chocolate Zucchini Muffins are a great way to use summer squash! Made with a gluten-free flour blend, coconut sugar and Greek yogurt, these muffins are moist and tender and insanely delicious.

    Gluten-Free Double Chocolate Zucchini Muffins with a pat of melting butter

    Zucchini season is upon us in full force. If you're searching for ways to use it up, see 8 Delicious Zucchini Recipes Ideas. But wait: What better way could there be to enjoy zucchini than with a Gluten-Free Double Chocolate Zucchini Muffin? Or two!

    I love the texture zucchini gives baked goods. While it keeps them moist and tender, it doesn't impart any strong zucchini flavour. It simply, and very kindly, contributes all its nutritious benefits to a lowly muffin!

    I make these grain-free Zucchini Banana Muffins and Double Chocolate Zucchini Bread often during zucchini season, but today, chocolate muffins won!

    Jump to:
    • 🛒 Ingredients
    • 👍🏼Helpful tips
    • 🔪 Instructions
    • 🥶How to store and freeze muffins
    • 🗒 More gluten-free muffin recipes!
    • 📖 Recipe

    🛒 Ingredients

    Gather your ingredients! Here's what you'll need to make this super moist chocolate zucchini muffins.

    • gluten-free all-purpose flour mix: I like Bob's Red Mill 1 to 1 Gluten-free Baking Mix or Cup 4 Cup Gluten-free Baking Mix
    • salt
    • baking soda
    • cocoa powder: one of the chocolates in double chocolate!
    • granulated sugar
    • coconut sugar or brown sugar: give lots of caramel flavour and a slight chewy texture
    • eggs: for a boost of protein
    • light oil or light olive oil
    • vanilla extract
    • Greek yogurt: or you can use a plant-based yogurt to keep this recipe dairy-free
    • zucchini: very well-drained. Zucchini adds lots of moisture to these muffins, so shred it up and squeeze out as much extra moisture as you can.
    • chocolate chips: dairy-free if necessary

    👍🏼Helpful tips

    1. I used Bob's Red Mill Gluten-Free 1-to-1 Baking Flour in this recipe. I've tried many gluten-free flour blends in the past, but I have had the most success with this one. It contains xanthan gum, so you don't need to add it yourself.
    2. I lowered the sugar content a little by using half coconut sugar (with a lower glycemic index) and half granulated sugar.
    3. Adding a little Greek yogurt to the batter along with baking soda helps the muffins to rise. It also improves the texture. (Use coconut yogurt for a dairy-free muffin.)
    4. Throughly drain the grated zucchini by squeezing it in cheesecloth or a clean tea towel. Removing the excess water will prevent the muffins from being soggy.
    5. Stir the chocolate chips into the batter. Save a few to press into the top of the muffins before baking.
    Gluten-Free Double Chocolate Zucchini Muffins with melted butter and a cup of coffee.

    🔪 Instructions

    These Gluten-Free Double Chocolate Zucchini Muffins are easy to bake.

    Follow a standard muffin method for success every time. Whisk the dry ingredients, mix the wet ingredients, add the shredded, drained zucchini and yogurt and stir until just combined.  Gently fold in the chocolate chips, saving a few to press into the top of each muffin.

    Bake, cool slightly and add a slather of butter, if you like!

    Gluten-Free Double Chocolate Zucchini Muffins on a white plate with a cup of coffee.

    🥶How to store and freeze muffins

    These gluten-free muffins will stay fresh in a container on the counter for a day or two. For longer storage, keep them covered in the fridge.

    These muffins freeze well when you wrap them individually or when stored in a covered container lined with a paper towel. They will last in the freezer for up to 3 months.

    🗒 More gluten-free muffin recipes!

    • Blueberry Lemon Poppy Seed Muffins
    • Grain-Free Chunky Monkey Muffins
    • Grab and Go Apple Oatmeal Breakfast Muffins
    • Mini Gluten-Free Pumpkin Loaf or Muffins
    • Gluten-Free Mango Coconut Muffins
    • Grain-Free Apple Muffins with Maple Cinnamon Streusel
    • Healthy Zucchini Banana Muffins - grain free
    Image and Text for Double Chocolate Zucchini Muffins

    📖 Recipe

    Gluten-Free Double Chocolate Zucchini Muffins

    Gluten-Free Double Chocolate Zucchini Muffins

    Full of chocolate flavour and studded with chocolate chips, these Gluten-Free Double Chocolate Zucchini Muffins are a great way to use up extra zucchini squash!
    Print Pin Rate
    Course: Breakfast and Brunch, Muffins
    Cuisine: American, Canadian
    Prep Time: 15 minutes
    Cook Time: 25 minutes
    cooling time: 10 minutes
    Total Time: 40 minutes
    Servings: 24 muffins
    Calories: 143kcal
    Author: Elaine
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    Ingredients

    • 2 cups gluten-free all purpose flour mix
    • 1 ⅕ teaspoon xanthan gum * only use if your GF flour mix doesn't contain xanthan gum or guar gum
    • ½ teaspoon salt
    • 1 ½ teaspoon baking soda
    • ½ cup cocoa powder
    • ½ cup granulated sugar
    • ¼ cup coconut sugar or brown sugar
    • 2 large eggs
    • ½ cup light oil or light olive oil
    • 1 teaspoon pure vanilla extract
    • ½ cup Greek yogurt
    • 3 cups grated zucchini, drained* see note below
    • ¾ cup chocolate chips* save some to press into muffin tops before baking. Use dairy-free if necessary.

    Instructions

    • Preheat oven to 350°F. Line two 12-cup muffin tins with culinary paper liners.
    • Whisk gluten-free flour, xanthan gum (if using), salt, baking soda and cocoa in a medium bowl.
    • Mix oil, both sugars, eggs, and vanilla in a large bowl or in the bowl or in the bowl of a stand mixer. Beat until fluffy. Gently stir in yogurt and grated  and drained zucchini. Stir dry ingredients into batter just until combined.
    • Fold in chocolate chips, saving some to press into the tops of the muffins before baking.
    • Fill muffin cups ¾ full. Bake at 350°F for 18 - 20 minutes or until toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire rack and remove paper liners.

    Notes

    Remove some of the excess moisture from the zucchini by thoroughly squeezing it in cheesecloth or a clean tea towel before adding it to the batter.

    Nutrition

    Calories: 143kcal | Carbohydrates: 17g | Protein: 3g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 15mg | Sodium: 145mg | Potassium: 109mg | Fiber: 1g | Sugar: 8g | Vitamin A: 55IU | Vitamin C: 2.8mg | Calcium: 36mg | Iron: 0.8mg
    Tried this Recipe? Pin it for Later!Mention @enessman or tag #flavourandsavour!
    Nutrition Facts
    Gluten-Free Double Chocolate Zucchini Muffins
    Amount Per Serving
    Calories 143 Calories from Fat 63
    % Daily Value*
    Fat 7g11%
    Saturated Fat 2g13%
    Cholesterol 15mg5%
    Sodium 145mg6%
    Potassium 109mg3%
    Carbohydrates 17g6%
    Fiber 1g4%
    Sugar 8g9%
    Protein 3g6%
    Vitamin A 55IU1%
    Vitamin C 2.8mg3%
    Calcium 36mg4%
    Iron 0.8mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    This post  contains affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The commission is paid by the third party, not by you. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

    More Baking Recipes

    • Almond Flour Banana Streusel Muffins
    • Gluten-free Kitchen Sink Cookies
    • 20 Gluten-free Holiday Cookies and Bars
    • Canadian Butter Tart Squares - gluten-free

    Reader Interactions

    Comments

    1. Clara

      August 07, 2021 at 9:54 am

      Can I use buttermilk instead of yogurt if I don't have any yogurt? Or sour cream maybe?

      Reply
      • Elaine

        August 07, 2021 at 2:14 pm

        Hi Clara, Sour cream would be a good substitute for yogurt.

        Reply
    2. Crystal

      August 31, 2020 at 2:01 pm

      Amazing! My kids loved them. Better than chocolate cake

      Reply
      • Flavour & Savour

        August 31, 2020 at 6:24 pm

        That's great news! Thanks for taking the time to let me know!

        Reply
    3. Dierdre

      September 05, 2018 at 8:43 pm

      5 stars
      My son loves these muffins! I think it's a great way to add some vegetables into a sweet treat. He likes all those chocolate chips on top, too!

      Reply
      • Flavour & Savour

        September 05, 2018 at 9:09 pm

        We love these too! Lots of chocolate, but healthy zucchini too! Thanks for letting me know!

        Reply

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    Elaine from Flavour and Savour

    Welcome! I'm Elaine

    I create delicious gluten-free recipes that everyone can make. I’m here to show you that gluten-free eating doesn’t have to be complicated! I’ll help you make healthy meals that you’ll want to share with family and friends. About Me!

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