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Double Chocolate Zucchini Muffins

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These delicious double chocolate zucchini muffins are made with wholesome ingredients, like oats, flaxseed, and zucchini. They’re also gluten, dairy, egg, and refined sugar free!

Double Chocolate Zucchini Muffins | Free of gluten, dairy, eggs, and refined sugar.
The start of August means summer break is slowly coming to a close. Although I dislike the sticky hot temps the season brings here to the south, I relish the quality time I get with my kiddos. My son will be a senior this year and I know these lazy summer days going on spontaneous road trips and looking for new adventures will one day all too soon come to an end.

It’s too sad to think about. Instead of dwelling on the inevitable, I just take every opportunity to enjoy every moment that I do have with them.

Double Chocolate Zucchini Muffins | Free of gluten, dairy, eggs, and refined sugar.
While summer may be winding down, we still have plenty of time to enjoy the season’s best—all the fresh berries, sweet stone fruit, juicy tomatoes, and summer squash! I use zucchini a lot in savory recipes, but it’s also really delicious in baked treats, especially paired with chocolate!

If you’ve been following along for any length of time, you’ll know that I’m quite the chocolate lover. Browsing through the recipe archives, chocolate is probably featured more than any other flavor. From Chocolate Chip Oat Bars and Chocolate Cupcakes to Double Chocolate Zucchini Bars, you’ll find plenty of wholesome recipes on here to satisfy your chocolate craving, that’s for sure!

Here’s another to add to the list—Double Chocolate Zucchini Muffins! These fudgy muffins are naturally sweetened and are super moist thanks to the addition of zucchini and mashed banana/applesauce.

Double Chocolate Zucchini Muffins | Free of gluten, dairy, eggs, and refined sugar.
The recipe calls for a blend of gluten-free all-purpose flour (or regular all-purpose) and oat flour, which you can easily make yourself by grinding whole rolled oats in a food processor or coffee grinder. Just be sure to use certified gluten-free oats if you’re gluten sensitive.

I also added chocolate chips, but it’s optional. If you’re looking for a more natural/raw chocolate, try cacao nibs instead. Just keep in mind that that since they’re unprocessed they’re usually bitter, unsweetened (although I’ve seen Sweetened Cacao Nibs) and have a pure chocolate flavor.

Double Chocolate Zucchini Muffins | Free of gluten, dairy, eggs, and refined sugar.Double Chocolate Zucchini Muffins | Free of gluten, dairy, eggs, and refined sugar.
Ultra fudgy, rich, moist, and subtly sweet, these muffins pack a lot of chocolate flavor into each bite! I hope you enjoy them as much as we did! Be sure and watch the video below for the easy how-to!

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Double Chocolate Zucchini Muffins

  • Author: Joscelyn Abreu
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 12 muffins 1x
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Description

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

Ingredients

Scale
  • 3/4 cup gluten-free oat flour (I make mine by grinding rolled oats. Use gluten-free if needed)
  • 3/4 cup gf all-purpose blend or regular all-purpose flour (I used Bob’s Red Mill 1 To 1 Baking Flour
  • 1/4 cup cocoa powder
  • 2 tablespoons flaxseed meal
  • 1.5 teaspoons gluten free baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large (about 1/2 cup) mashed ripe banana or applesauce
  • 1 cup packed shredded zucchini
  • 2 tablespoons melted coconut oil, olive oil, or other oil of choice
  • 1/3–1/2 cup maple syrup or honey
  • 1/4 cup almond milk
  • 1/2 cup chocolate chips, plus extra for sprinkling on top, optional (use dairy-free chocolate if needed)

Instructions

  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 1/3 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 2/3 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.
  • Category: Gluten Free, Breads, Dessert

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Reader Interactions

Comments

  1. Ellie says

    I don’t normally leave reviews but my first bite of these left me so pleasantly surprised that I just had to! I was super skeptical about incorporating zucchini into baked goods, but the myriad recipes online promising great things about it convinced me. I’m so glad I stumbled upon this recipe – they were incredibly moist and fluffy without the gumminess that is usually prominent in vegan cakes. I subbed chocolate chips with chopped chocolate with great results. You cannot taste the zucchini at all and I love how low in sugar and oil this is. Finally a chocolatey treat that’s not (as) guilt-inducing! My one criticism would be that the actual flavour of the cake is not chocolatey enough, but I think that comes down to the quality of cocoa powder rather than the quantity stated in the recipe. These were so amazing! Thanks for sharing this recipe – I love them (and am currently munching on one right now)

    Reply

  2. jacquie says

    I love that is such a low sugar option compared to many muffins i see. It seems to be very similar to your cake recipes so I’m wondering if i could bake it in a cake pan instead of muffin tin?

    Thanks.

    Reply

  3. Catherine says

    I made these muffins yesterday and I have to say they have surprised me with how nice they were !!!! They were moist, chocolatey and made with wholesome ingredients . It went down amazingly with my parents, and I am definitely going to be making them again! Thank you for the recipe, Joscelyn !!!!

    Reply

  4. Stacey says

    I love muffins with oat flour– such a better option! These muffins look so decadent, Joscelyn! I too am a chocoholic, and often get chocolate cravings, I think these will hit the spot perfectly!

    Our anniversary is coming up in a few weeks, I think these would be the perfect treat to serve for dessert! I know Travis will scarf them down!

    Reply

  5. Jess @hellotofit says

    I really love adding zucchini to baked goods, but don’t do it often. Now that I think about it, I haven’t baked anything sweet in a long time!! That’s got to change, right? 🙂 Happy Friday!

    Reply

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