Wondering what to do with extra zucchini? Full of rich 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 nut-free chocolate zucchini muffins are super moist, tender and insanely delicious.
When zucchini season is upon us in full force and 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!
Why you'll love this zucchini muffin recipe
- Made with 3 cups of zucchini, this is a great way to hide a healthy vegetable into a treat! No, you can't taste the zucchini.
- I make these gluten-free chocolate zucchini muffins with oil instead of butter or coconut oil. No need to melt and cool butter! A light oil gives these muffins a tender crumb.
- Using a combination of granulated sugar and coconut sugar (or brown sugar) gives a slightly deliciously chewy texture.
- Zucchini muffins made with yogurt rise and have a nicely domed top.
- Using both cocoa and chocolate chips gives a rich chocolate flavour.
- Nut-free chocolate zucchini muffins are ideal for your friends with nut allergies.
- Studded with chocolate chips on top, these muffins are rich and fancy enough for dessert!
Gather your ingredients! Here's what you'll need to make these super moist chocolate zucchini muffins.
- gluten-free all-purpose flour mix: I've tested this recipe with both Bob's Red Mill 1 to 1 Gluten-free Baking Mix and Cup4Cup Gluten-free Baking Mix
- baking soda
- cocoa powder: one of the two "chocolates" in double chocolate!
- granulated sugar
- coconut sugar or brown sugar: gives lots of caramel flavour and a slightly chewy texture
- eggs: for a boost of protein. For best mixing, make sure your eggs are at room temperature
- light vegetable oil: like avocado oil or sunflower oil.
- pure 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 from the zucchini juices as you can.
- semi-sweet chocolate chips: Use dairy-free chocolate chips, if necessary
- I've tested this recipe with both Bob's Red Mill Gluten-Free 1-to-1 Baking Flour and Cup4Cup Gluten-Free Flour Blend. I've tried many gluten-free flour blends in the past, but I have had the most success with these two. They both contain xanthan gum, so you don't need to add it yourself.
- I lowered the sugar content a little by using half coconut sugar (with a lower glycemic index) and half granulated sugar.
- Adding Greek yogurt to the batter along with baking soda helps the muffins to rise beautifully. It also improves the texture. (Use coconut yogurt for a dairy-free muffin.)
- Thoroughly 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.
- Stir the chocolate chips into the batter. Save a few extra chocolate chips to press into the top of the muffins before baking.
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 in a muffin pan, cool slightly and add a slather of butter if you like!
🥶How to store and freeze muffins
These gluten-free zucchini muffins will stay fresh in a container on the counter for a day or two. For longer storage, keep them covered in the fridge in an airtight container.
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.
Did you make this recipe?
When you make these chocolate zucchini muffins with oil, please leave a comment and a star rating below. I love hearing from you! Subscribe to my newsletter and have new recipes delivered straight to your inbox.
This recipe was originally published in 2018. It has been updated with new photos and extra information.
Gluten-Free Double Chocolate Zucchini Muffins
- 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 sea salt
- 1 ½ teaspoon baking soda
- ½ cup cocoa powder
- ½ cup granulated sugar
- ¼ cup coconut sugar, or brown sugar
- 2 large eggs, at room temperature
- ½ cup light vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup Greek yogurt
- 3 cups grated zucchini, well drained* see note below
- ¾ cup chocolate chips* save some to press into muffin tops before baking. Use dairy-free if necessary.
- Preheat oven to 350°F. Line a 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 vegetable oil, both types of sugar, room temperature eggs, and vanilla in a large bowl or in the bowl of a stand mixer. Beat until fluffy. Gently stir in yogurt and grated and well-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 20 - 26 minutes or until toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire rack to cool completely. Remove the paper liners.