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Looking for a decadent treat that’s secretly packed with veggies and totally grain-free? These Chocolate Zucchini Muffins are rich, tasty, and naturally gluten-free—perfect for anyone craving a healthier twist on dessert.
Made with almond flour, cocoa powder, and fresh zucchini, they deliver a deep chocolate flavor to curb your sweet tooth. Whether you’re following a paleo lifestyle or just want a wholesome snack, this easy recipe is your go-to for a satisfying snack.
EQUIPMENT NEEDED
- Handheld mixer or Stand mixer
- Mixing bowl
- Measuring cups & spoons
- Box grater or Electric grater (love this one!)
- muffin pan
- oven
- wire rack for cooling
HEALTHY INGREDIENTS
- 2 c. blanched almond flour
- 1/4 c. arrowroot powder
- 1/4 c. coconut sugar
- 1/4 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/4 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 tsp. ground cloves
- 3 eggs, room temperature
- 1/4 c. coconut oil, room temperature
- 1/4 c. pure maple syrup, room temperature
- 1/4 c. applesauce, room temperature
- 1 c. zucchini, shredded
- 2 tbsp. avocado oil mayo
- 1 tsp. vanilla extract
- chocolate chips, optional
GRAIN-FREE CHOCOLATE ZUCCHINI MUFFINS RECIPE
Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
Grate zucchini. Set aside.
In a large mixing bowl, combine the dry ingredients. Set aside.
In mixing bowl, add in the wet ingredients. Mix well.
Slowly add in dry ingredients and mix until just combined. Add in grated zucchini. Mix again until just combined. Do not overmix.
Evenly distribute the muffin batter between 12 cups. Sprinkle with chocolate chips if desired.
Bake for 13 – 17 minutes. Total time will depend on your oven. Check at the minimum baking time and then add extra time on from there. Watch carefully to ensure they do not dry out!
Let cool on wire rack. Enjoy fresh or store in a cool place, out of direct sunlight, and in an airtight container for up to 3 days.
HOW TO MAKE GRAIN-FREE ZUCCHINI MUFFINS MOIST
Using moisture-rich ingredients like zucchini (of course!), applesauce, and avocado oil mayo keep these zucchini muffins nice and moist. Just don’t overbake—start checking at the minimum time with a toothpick test.
FAQ’s
Why use zucchini in muffins?
Zucchini adds natural moisture and a subtle sweetness without overpowering the flavor. It’s also a sneaky way to boost nutrition with fiber and a variety of vitamins.
Do I need to squeeze the zucchini before adding it?
No. As long as your shredded zucchini does not sit too long before adding it to the recipe. If it does sit and pools a little water at the bottom of the bowl, just drain it off before adding it in.
Why do so many of the ingredients need to be room temperature?
When baking with coconut oil, refrigerated ingredients should be brought to room temperature. Coconut oil becomes solid at temperatures below 76 degrees Fahrenheit. If cold ingredients are used, solid pieces of coconut oil may remain in the batter and influence the texture of the muffins.
What’s the best flour for grain-free muffins?
A combo of almond flour and arrowroot powder works beautifully. Almond flour adds richness and structure, while arrowroot powder absorbs any extra moisture. Don’t substitute one for the other—they behave very differently!
Can I make these muffins dairy-free?
These healthy zucchini muffins are naturally dairy-free. Just ensure all the ingredients you use are dairy-free.
Can I freeze these muffins?
Absolutely. Let them cool completely, then store in an airtight container or freezer bag. They’ll keep for up to 3 months. Thaw and enjoy or pop them in a warm oven for a fresh-from-the-oven feel.
Ready to indulge in a guilt-free chocolate fix? These Chocolate Zucchini Muffins are the ultimate healthy dessert—grain-free, gluten-free, and bursting with rich cocoa flavor.
With simple ingredients like almond flour and fresh grated zucchini, they’re perfect for paleo diets, clean eating, or anyone looking to sneak more veggies into their treats.
Bake a batch today and enjoy a wholesome snack that feels like a decadent dessert. Don’t forget to share this easy recipe with fellow chocolate lovers and pin it for later!
Blessings,
LOOKING FOR MORE GLUTEN-FREE RECIPES?
GLUTEN-FREE BROWNIE RECIPE (THESE ARE THE BEST)
BANANA CHOCOLATE CHIP MUFFINS (GLUTEN & DAIRY FREE)
20 MINUTE EASY GLUTEN FREE CHICKEN LO MEIN RECIPE
Grain-Free Chocolate Zucchini Muffins
Ingredients
- 2 c. blanched almond flour
- 1/4 c. arrowroot powder
- 1/4 c. coconut sugar
- 1/4 c. unsweetened cocoa powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 1 1/2 tsp. ground cloves
- 3 eggs room temperature
- 1/4 c. coconut oil room temperature
- 1/4 c. pure maple syrup room temperature
- 1/2 c. applesauce room temperature
- 1 c. zucchini shredded
- 2 tbsp. avocado oil mayo
- 1 tsp. vanilla extract
- chocolate chips optional
Instructions
- Preheat oven to 350 degrees Fahrenheit. Line muffin pan with paper liners.
- Grate zucchini. Set aside.
- In a large mixing bowl, combine the dry ingredients. Set aside.
- In mixing bowl, add in the wet ingredients. Mix well.
- Slowly add in dry ingredients and mix until just combined. Add in grated zucchini. Mix again until just combined. Do not overmix.
- Evenly distribute the muffin batter between 12 cups. Sprinkle with chocolate chips if desired.
- Bake for 13 – 17 minutes. Total time will depend on your oven. Check at the minimum baking time and then add extra time on from there. Watch carefully to ensure they do not dry out!
- Let cool on wire rack. Enjoy fresh or store in a cool place out of direct sunlight in an airtight container for up to 3 days.
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