Double Chocolate Zucchini Muffins

Fudgy and delicious chocolate muffins made with wholesome ingredients. Gluten, dairy, egg, and refined sugar free too!


  • ¼ cup cocoa powder
  • 2 tablespoons flaxseed meal
  • ¾ cup gluten-free oat flour (I make mine by grinding rolled oats. Use gluten-free if needed)
  • ½ teaspoon salt
  • ¾ cup gf all-purpose blend or regular all-purpose flour (I used Bob’s Red Mill 1 To 1 Baking Flour
  • 1 cup packed shredded zucchini
  • 1.5 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 2 tablespoons melted coconut oil, olive oil, or other oil of choice
  • ⅓–1/2 cup maple syrup or honey
  • ½ cup chocolate chips, plus extra for sprinkling on top, optional (use dairy-free chocolate if needed)
  • 1–4 tablespoons almond milk, just enough to moisten the batter and blend everything together
  • 1 large (about ½ cup) mashed ripe banana or applesauce
  • Recipe type: Gluten-Free, Bread, Dessert
  • Serves: 12 muffins
  • Prep time:10 mins
  • Cook time:20 mins
  • Total time:30 mins


  1. Preheat oven to 350ºF. Place paper liners into a 12 cup muffin pan and set aside.
  2. In a large bowl, combine flours, cocoa powder, flaxseed meal, baking powder, baking soda, and salt. Add mashed banana, shredded zucchini, oil, sweetener, and mix together. I use ⅓ cup sweetener, but you can use a little more if you’d like them sweeter. Add just enough milk to make a moist but thick batter (should be thick, but able to slide off a spoon.) Stir in chocolate chips.
  3. Pour muffin batter into paper liners filling ⅔ full. Sprinkle the tops with extra chocolate chips. Place pan onto the center rack of the preheated oven and bake for 18-22 minutes or until muffins tops are rounded and firm when gently pressed.
  4. Remove from the oven and let cool slightly before removing from the pan. Makes 1 dozen.

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