Gluten Free Chocolate Zucchini Muffins

moist chocolate zucchini muffin with a dollop of butter

If you've got a sweet tooth but don't want to feel guilty indulging, then these gluten free chocolate zucchini muffins are for you! They are moist and fluffy, plus they're nut-free! I always want to find new ways to create yummy recipes for people who have specific allergies… like nuts and eggs. This is definitely a difficult task that I've taken upon myself, but I know that if it's successful, it's so worth it!

With Asher going to school and it being our first year packing lunches for him (what!? they grow up so fast!), I'm even more aware of all the allergy talk at schools and what you can and can't pack in your kids' lunch. Nut-flours are a huge go-to for grain-free families, so when I heard that most schools are nut-free, I knew I had to do a little work! With this recipe for nut free chocolate zucchini muffins, you can pack a yummy nut-free, grain-free, gluten-free, dairy-free, and chocolatey treat for your kids to enjoy!

Chocolate_Zucchini_Muffins Vertical

Here are some tips for your freezing and reheating needs:

I usually bake these as minis, because 1 is enough sugar for Asher in the morning or a treat at school! They take about 12 minutes to bake.

Freezing: Let them cool completely then freeze in a Ziploc or a resealable container.

Reheating: I take a few out at a time and keep them in the fridge, so they’re ready to be eaten. If you want to eat them directly from the freezer, throw them in an oven or toaster oven at 350° F for 10 minutes to thaw and heat.

Gluten Free Chocolate Zucchini Muffins


SERVES: 1 dozen

Cuisine: Vegetarian

Category: Breakfast

PREP TIME: 15 mins

COOK TIME: 25 mins TOTAL TIME: 40 mins



  1. Preheat the oven to 350°F. Line a muffin tin with baking cups or grease with coconut oil.
  2. Place the shredded zucchini on a tray lined with a paper towel to drain some of the moisture while you prepare the batter.
  3. Place the eggs, maple syrup, and applesauce in the stand-mixer and mix on medium speed until combined.
  4. Add the coconut flour, cacao powder, arrowroot powder, baking soda, cinnamon, nutmeg, and sea salt and mix again on medium speed until combined.
  5. Wrap the paper towel around the zucchini and give it a light squeeze to remove excess moisture and fold it into the batter along with 1/4 cup of the chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each 2/3 of the way full. Sprinkle the remaining 1/4 cup of the chocolate chips on top. Bake for 22-25 minutes. Cool in the pan for 10 minutes, then on a wire rack until completely cool.

Keywords: Breakfast, dairy free, dessert, gluten free, paleo, quick and easy, snacks, vegetarian, chocolate, zucchini

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