Gluten-Free Zucchini Chocolate Chip Muffins
Looking for a healthy alternative to cupcakes? Try these Gluten-Free Zucchini Chocolate Chip Muffins – perfect for school functions & birthday parties.
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Whenever my kids have a school picnic, birthday party, moms ‘n muffins morning, or other school function – THESE are my go-to treats.
In fact, my kids love these muffins so much that if I serve them along with cupcakes or cake at a birthday party, they’ll make a beeline straight for the muffins. I consider it a huge parenting feat if I can get my kids to eat zucchini muffins over a cupcake.
But here’s something that makes these Gluten-Free Zucchini Chocolate Chip Muffins even better… they’re refined-sugar free, dye-free, preservative-free and made with real-food ingredients. Awesome, right?
Why These Zucchini Chocolate Chip Muffins Are Extra Healthy
Well, there’s one more thing. These muffins have an extra boost of fiber – since this recipe calls for shredded zucchini (with the peel and skin still on). It’s a great way to sneak in some greens from the zucchini and fiber from the apple first thing in the morning.
I have a couple more healthy swaps in this Zucchini Chocolate Chip Muffins recipe. The sweetener in this recipe is raw honey, which is so good for you, but if you prefer you can use coconut sugar instead. And add a few drops of Lemon essential oil (how to order) to give this recipe a boost of d-limonene and a light lemon flavor that brings out the zucchini.
I often make these muffins over the weekend, and serve these babies up for a breakfast treat on school mornings. They also freeze pretty well too, if you ever need a sweet treat but don’t want to bake from scratch.
Who’s ready to make some muffins? With just a 10 minute prep time, you can get these muffins in the oven and ready to serve in just 30 minutes.
How to Make These Zucchini Chocolate Muffins – Step by Step
1. Preheat oven to 375 degrees and grease or line a mini-muffin tin. Gather all ingredients together.
2. Add all ingredients (1.5 cups all-purpose gluten-free flour, 1/4 cup honey or maple syrup, 1/4 cup sunflower butter, 1 tsp baking soda, 1 tsp ground cinnamon, 1 dash pumpkin pie spice, 1/2 tsp sea salt, 1 egg, 8 tbsp butter, 1/3 cup milk, 1 tsp vanilla extract, 1 medium ripe banana, and 1/4 cup unsweetened cocoa powder) to high-speed blender except the zucchini and chocolate chips. Blend until well combined. Batter will be smooth.
3. Add 1.5 cups shredded zucchini (patted dry) and 1/4 cup miniature chocolate chips to blender and blend for 3 to 5 seconds.
4. Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.
Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean. Remove from oven and let cool in the pan for 5 to 10 minutes before removing.
Alternatives for this Recipe
- You can swap out the banana for 1 shredded apple (patted dry) + 1 tbsp lemon juice. It has a delicious flavor that’s a bit different from the banana but still so yummy.
- You can omit the sun butter or peanut butter, and this recipe is still delicious.
- You can omit the cocoa powder and chocolate chips. The zucchini muffins alone are a tasty treat.
- You can swap out the honey or maple syrup for coconut sugar. It tastes just as good.
Tips for Making Zucchini Chocolate Chip Muffins
- Make a big batch and freeze when completely cooled
- Try adding white chocolate chips
- Try adding lemon zest for extra zing
- You can also make this into 1 big loaf and cut it into slices (just bake it about 5 minutes longer or until you can stick a toothpick inside and it comes out clean)
More Gluten-Free Recipes
- 25 Gluten-Free Pizza Recipes (Paleo, Low Carb, Vegan Options)
- Gluten Free Zucchini Fritters (Pancakes)
- Gluten-Free Banana Bread
- Gluten-Free Banana Coconut Muffins
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Gluten-Free Zucchini Chocolate Chip Muffins Recipe (Egg-Free Option)
Ingredients
- 1.5 cups all-purpose gluten-free flour
- 1/4 cup honey or maple syrup (or coconut sugar)
- 1/4 cup sunflower butter (or peanut butter)
- 1 tsp baking soda
- 1 tsp ground cinnamon
- 1 dash pumpkin pie spice
- 1/2 tsp sea salt
- 1 egg
- 8 tbsp butter
- 1/3 cup milk (or your favorite non-dairy milk)
- 1 tsp vanilla extract
- 1 medium ripe banana
- 1/4 cup unsweetened cocoa powder
- 1/4 cup miniature chocolate chips
- 1.5 cups shredded zucchini (patted dry)
Instructions
- Preheat oven to 375 degrees and grease or line a mini-muffin tin. Gather all ingredients together.
- Add all ingredients to high-speed blender except the zucchini and chocolate chips. Blend until well combined. Batter will be smooth.
- Add shredded zucchini and chocolate chips to blender and blend for 3 to 5 seconds.
- Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.
- Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean. Remove from oven and let cool in the pan for 5 to 10 minutes before removing.
Notes
- Make a big batch and freeze when completely cooled
- Try adding white chocolate chips
- Try adding lemon zest for extra zing
- You can also make this into 1 big loaf and cut it into slices (or until a toothpick comes out clean)
Nutrition
Want More Recipes?
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I have never tried to add zucchini to my muffins, and this one looks delicious!
I am so excited to make this at home!
I was looking for a gluten free recipe for my son’s birthday party. Its one of the dietary requirements from one of his friends. I was a bit worried, but everyone loved it! Bookmarking this recipe!