Gluten-Free Chocolate Zucchini Muffins
These gluten-free chocolate zucchini muffins are soft, rich, and chocolatey – and the secret ingredient? Zucchini! It makes them irresistibly moist without a trace of veggie taste. Perfect for gluten-free lunchboxes or make-ahead snacks.
Why You’ll Love These Chocolate Zucchini Muffins
These gluten free muffins are the ultimate family favourite:
- Soft, fluffy, and chocolatey – just the right amount of cocoa and sweetness.
- Hidden veggie magic – zucchini keeps them moist and tender without anyone noticing.
- One-bowl easy – mix wet first, then dry, for perfect results every time.
- Lunchbox-friendly – they stay soft at room temperature and freeze perfectly.
- Freezer-ready – stash a batch and pop one straight into lunchboxes for a ready-to-go snack.
Tip: If you’ve got a fussy eater, use a fine grater so the zucchini disappears completely. I used a standard grate in these photos – you can’t taste it, but it gives amazing moisture and texture.
Ingredients to Make Gluten-Free Chocolate Zucchini Muffins
You’ll need:
- 2 large eggs
- ¾ cup milk (dairy or non-dairy – almond, oat, or soy all work)
- ½ cup neutral oil (light olive, canola, or vegetable)
- 1¾ cups gluten-free all-purpose/plain flour (check your blend contains xanthan gum – if not, add ½ tsp)
- 2 tsp gluten-free baking powder
- ½ tsp baking soda
- ½ cup brown sugar
- 1 tbsp cocoa powder (not cacao)
- 1 medium zucchini, grated (no need to squeeze)
- ¾ cup gluten-free milk chocolate chips/buttons
Substitutions and Variations
- Dairy-Free: Use dairy-free milk and chocolate chips.
- Egg-Free: Replace with 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water).
- Healthier Option: Swap half the sugar for mashed banana or applesauce.
- Extra Chocolate Fix: Sprinkle extra chips on top before baking.
How to Make Gluten-Free Chocolate Zucchini Muffins Step by Step
Step 1: Preheat oven to 350°F (175°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
Step 2: In a large bowl, whisk together 2 large eggs, ¾ cup milk, ½ cup neutral oil and ½ cup brown sugar until smooth.
Step 3: Add the 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and 1 tbsp unsweetened cocoa powder. Stir gently until just combined – the batter will be thick.
Step 4: Fold in grated 1 medium zucchini, and ¾ cup chocolate chips. The zucchini will add plenty of moisture as it bakes.
Step 5: Divide the batter evenly between muffin cups.
Step 6: Bake for 20 minutes (check at 18) or until a skewer inserted into the centre comes out clean (a few melted chocolate spots are fine). Cool for 5 minutes in the tray, then transfer to a wire rack.
Mini Muffin Version (for Lunchboxes)
To make 24 mini gluten-free chocolate zucchini muffins:
- Use mini muffin trays lined with paper cases.
- Bake at 175°C (350°F) for 11 to 13 minutes, checking at 11.
- They’re ready when they spring back lightly in the centre.
- Cool for 3 to 4 minutes in the tray before transferring to a rack.
These mini muffins are soft, bite-sized, and perfect for lunchboxes – they freeze and defrost beautifully!
How to Store and Freeze
- To Store: Keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5.
- To Freeze: Once cooled, freeze in a reusable container or bag for up to 2 months. Pop one frozen into a lunchbox in the morning – it’ll thaw perfectly by morning break.
Helpful Tips
- Mix wet first, then dry to prevent over-mixing – key for fluffy gluten-free muffins.
- No need to squeeze the zucchini – it gives just the right moisture and softness.
- Use oil, not butter – it helps the muffins stay fresh and tender longer.
- Lunchbox tip: These gf chocolate zucchini muffins are a hit with kids and perfect for freezer prep.
What the Zucchini Does
Zucchini is the secret ingredient that gives these muffins their magic. It adds natural moisture, creates a soft, fluffy crumb (even without gluten), and enhances the chocolate flavour – all without tasting like a veggie.
Gluten-Free Chocolate Zucchini Muffins
Equipment
- Mixing bowl
- Muffin baking tray
- Oven
Ingredients
- 2 large eggs
- ¾ cup milk (dairy or non-dairy – almond, oat, or soy all work)
- ½ cup neutral oil (vegetable, canola, or light olive)
- ½ cup brown sugar
- 1¾ cups gluten-free all-purpose/plain flour (check xanthan gum is included, otherwise you will need to add ¾ tsp xanthan gum)
- 1½ tsp gluten-free baking powder
- ½ tsp baking soda
- 1 tbsp unsweetened cocoa powder
- 1 medium zucchini, grated
- ¾ cup chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a 12-hole muffin tin with liners and lightly spray with oil.
- In a large bowl, whisk together 2 large eggs, ¾ cup milk, ½ cup neutral oil and ½ cup brown sugar until smooth.
- Add the 1¾ cups gluten-free all-purpose/plain flour , 1½ tsp gluten-free baking powder, ½ tsp baking soda and 1 tbsp unsweetened cocoa powder. Stir gently until just combined – the batter will be thick.
- Fold in grated 1 medium zucchini, and ¾ cup chocolate chips. The zucchini will add plenty of moisture as it bakes.
- Divide the batter evenly between muffin cups. Bake for 20 minutes (check at 18) or until a skewer inserted into the centre comes out clean (a few melted chocolate spots are fine).
- Cool for 5 minutes in the tray, then transfer to a wire rack.
Recipe Notes:
- No need to squeeze zucchini – its moisture keeps the muffins soft and fluffy.
- Lunchbox tip: Add one frozen muffin to lunchboxes in the morning – it’ll thaw by snack time.
- Keeps up to 3 days at room temperature or freeze for up to 2 months.
- 🧁 12 standard muffins: 18-20 minutes
- 🧺 6 large café-style muffins: 23-26 minutes
- 🎉 24 mini muffins: 11-13 minutes
