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Home » Recipes » Breakfast » Breads + Muffins » Gluten Free Chocolate Zucchini Muffins

Aug 10, 2017(updated August 23, 2022)

Gluten Free Chocolate Zucchini Muffins

4.69 from 38 votes
By Dani Spies
Jump to Recipe Print Recipe

This post may contain affiliate links.

After posting my Chocolate Zucchini Snack Cake last year, I had a lot of requests for a gluten free alternative.  These muffins deliver all the same deliciousness, sans the grains and the gluten.

It never fails to amaze me, that one can use almond butter as the base of a baking recipe and actually end up with a moist and delicious baked good (this recipe and this recipe are also great examples of this technique).

Just make sure that after you grate your zucchini, you squeeze all the water out of it.  You may surprised at just how much water they hold.

I love making these on the weekend and then adding them to lunch boxes during the week. They are also great with a cup of tea or coffee in the afternoon.

[ytp_video source=”L8-_YB9wfOc”]

Print Recipe
4.69 from 38 votes

Gluten Free Chocolate Zucchini Muffins

Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, kids
Author: Dani Spies
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 12 servings
Calories: 192kcal

Ingredients

  • 2 medium zucchini 1 cup shredded
  • 1 cup all natural almond butter
  • 2 eggs
  • 1/4 cup milk I used unsweetened almond milk
  • 1 tsp. vanilla extract
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup coconut sugar
  • 1/2 tsp. kosher salt
  • 1/2 tsp. baking soda
  • 2 tbsp. coconut flour
  • 1/4 cup chocolate chips optional

Instructions

  • Pre heat oven to 350 degrees F.
  • Grease a 12-cup muffin pan with cooking spray or coconut oil. Set aside.
  • Use the small holes on a box grater to shred the zucchini. Place the shredded zucchini in the center of a clean dish towel and squeeze out as such water as you can.
  • In a large bowl, combine the almond butter, eggs, milk ,and vanilla extract. Mix until all the et ingredients are well incorporated.
  • Add in the cocoa powder, coconut sugar, salt, baking soda and coconut flour. Mix again until everything is well combined. Gently stir in the shredded zucchini.
  • Divide the batter evenly amongst the muffin cups (each cup will be about half way full). Top each muffin with 4-5 chocolate chips.
  • Pop in the oven for 20 minutes or until cooked through. Cool down and enjoy!

Nutrition

Serving: 1muffin | Calories: 192kcal | Carbohydrates: 13g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 167mg | Potassium: 286mg | Fiber: 4g | Sugar: 7g | Vitamin A: 122IU | Vitamin C: 6mg | Calcium: 94mg | Iron: 1mg

Breads + Muffins, Gluten Free, Kid Friendly Lunches, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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Reader Interactions

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    Comments

  1. Katharine Ball says

    January 25, 2018 at 1:51 pm

    5 stars
    Chocolate zucchini muffins for the win!
    My kindergartener comes home from school tired and hungry which makes it hard to get a decent snack into her. I made these earlier in the week and she LOVES them.

    Reply
  2. Lisa Runner says

    February 2, 2018 at 10:42 pm

    5 stars
    I made these this evening. They are awesome! Thanks!

    Reply
    • Dani says

      February 6, 2018 at 1:47 pm

      5 stars
      Anytime!! Enjoy.

      Reply
      • Melissa says

        July 30, 2019 at 8:44 pm

        5 stars
        These muffins are delicious; I’m obsessed!

        Reply
        • Dani says

          August 3, 2019 at 5:37 pm

          Yay! I’m so glad you like them Melissa. Thanks for letting me know.

          Reply
  3. Lyanna Racedo says

    March 15, 2018 at 2:22 pm

    5 stars
    I made these muffins and they are to die for!!!!!!!! They are the perfect balance of sweet but not too sweet! They’re super moist and even after being in the fridge for a day they were still melt in your mouth moist!!! LOVE LOVE LOVE.

    As a note I only had medium size eggs and the batter was too dry to I had to add an extra egg and a tiny bit of extra almond milk to get the same consistency as Dani had in her YouTube video!

    Reply
    • Dani says

      March 19, 2018 at 10:10 am

      5 stars
      Thanks for the feedback. So glad you enjoyed the muffins.

      Reply
  4. Michelle says

    April 21, 2018 at 2:39 pm

    5 stars
    What could I use in place of the coconut sugar? (do not have on hand.)

    Reply
    • Dani says

      May 1, 2018 at 12:07 pm

      5 stars
      You can use turbinado sugar or really any granule sugar you have on hand.

      Reply
      • Lynn Bruns says

        November 2, 2019 at 3:01 pm

        I love these muffins. I used honey instead of sugar. A little less sweet but still amazing. My grandkids ate them up and had no idea that they were full of good ingredients. This is the 4th time I made. Thank you for this recipe!!!

        Reply
        • Dani says

          November 15, 2019 at 8:57 am

          That’s so awesome Lynn! I love that your grandkids are enjoying them as well.

          Reply
  5. Paula says

    May 22, 2018 at 8:46 am

    5 stars
    Can you substitute another nut butter for the Almond Butter? I’m extremely sensitive to all things almond(whole, flour, milk etc….).

    Reply
    • Dani says

      June 4, 2018 at 9:29 am

      5 stars
      Yes, you can use any nut butter you like 🙂

      Reply
    • Archana says

      August 2, 2019 at 10:05 pm

      Hi Dani, I want to make these muffins for my kids. Can I replace egg with flax / chia egg ?

      Reply
      • Dani says

        August 3, 2019 at 5:37 pm

        Yes, that should work just fine for these muffins.

        Reply
  6. Anusha Gudipati says

    July 2, 2018 at 2:21 am

    5 stars
    Could you let me know for how long preheating is to be done ?

    Reply
    • Dani says

      July 17, 2018 at 10:38 am

      5 stars
      You just want to preheat long enough to reach the desired temeperature.

      Reply
    • Sadhana says

      July 24, 2019 at 9:02 am

      Only 2 table spoons of coconut flour? Is that correct?

      Reply
      • Dani says

        July 24, 2019 at 6:44 pm

        Yes! Just two tablespoons 🙂

        Reply
  7. Kelly says

    August 6, 2018 at 10:33 pm

    5 stars
    I can’t wait to make these! Can you replace coconut flour with almond flour?

    Reply
    • Dani says

      August 7, 2018 at 9:13 pm

      5 stars
      I’m not sure if that would be an even swap… but I think it may be. I would love to hear how it goes if you give it a try.

      Reply
      • Jessica says

        September 2, 2019 at 1:05 am

        5 stars
        I made the muffins with almond flour today and they turned out great!! Started following you recently Dani and your recipes are healthy, simple, and delicious!! Thank you!!

        Reply
        • Dani says

          September 8, 2019 at 8:20 pm

          Hi Jessica! So glad you enjoyed these muffins. Thanks for taking the time to let me know.

          Reply
    • Debbie says

      August 30, 2018 at 1:18 pm

      5 stars
      Hi Kelly!
      Curious if you tried it with the almond flour and how it came out?
      Thanks!

      Reply
    • Monika says

      February 8, 2020 at 7:35 pm

      I used almond flour and they came out great. I forgot the chocolate chips and they were still great!

      Reply
  8. Erin Woodby says

    August 14, 2018 at 1:00 pm

    5 stars
    My boyfriend and i made these last night and they are super delicious!!! All i had on hand was the crunchy almond butter, but they still turned out great! Thanks Dani, these are a winner!

    Reply
    • Dani says

      August 16, 2018 at 11:04 am

      5 stars
      Yay! So glad you liked them Erin. I love using crunchy almond butter too… great texture.

      Reply
  9. Komal Mahmood says

    January 7, 2019 at 3:51 am

    5 stars
    Hey i am planning to make these tomorrow.. Wanted to ask ..
    1 i dont have almond butter, i have normal butter and coconut oil. How can i substitute that?

    2 i have sweetened coconut flakes, can i grind them and make coconut flour. I have a coffee grinder for that, it can make coconut flakes into powder. Will it be same?

    Reply
    • Dani says

      January 7, 2019 at 9:44 am

      5 stars
      Hi Komal! Unfortunately, you really can’t sub regular butter or coconut oil for the almond butter. But you can sub in another type of nut butter if you have it (peanut, cashew, sunflower seed, etc.). And I don’t believe grinding dried coconut will make coocnut flour. I’m pretty sure it needs to be dried out.

      Reply
  10. Rory says

    July 22, 2019 at 4:00 pm

    Dani, I made these once before and loved them. I have had Lakanto monk fruit sweetener in my pantry for some time now and have been scared to use it. I thought it would make my recipes taste odd, as many keto baked goods with artificial sweeteners do. I decided to finally try it in this recipe and swapped it out evenly for the coconut sugar. HOLY COW they are amazing! It definitely works to cut the carbs in these muffins without a strange aftertaste. I’m a believer now.

    Reply
  11. Monika says

    January 28, 2020 at 1:05 am

    5 stars
    I made these today as a chocolatey snack for myself, to keep me out of “real” cookies and candy bars. They are so good! I actually forgot to put the chocolate chips in – I can’t believe I did that – and they are still amazing! I used a mini muffin pan, and made about 30 of these things. they have the consistency of devil’s food cake. incredible. I used almond flour instead of coconut flour.

    Reply
    • Dani says

      January 28, 2020 at 11:03 am

      So glad to hear that you enjoyed them Monika! Thanks for sharing.

      Reply
  12. Ardie says

    July 2, 2020 at 8:09 pm

    5 stars
    I am in love with this recipe. I’ve made it probably 5 times now since I first saw it. I have even substituted the almond butter for cashew butter and they were just as good. Thank you so much for sharing this recipe.

    Reply
  13. Maxine says

    October 5, 2021 at 12:15 pm

    Hi
    Curious as to how many calories these muffins have each. Sounds so good I want to make them for my tops club.

    Reply
    • Dani says

      October 6, 2021 at 5:54 am

      Hi Maxine, I just updated that for you! They have 192 calories per muffin.

      Reply

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Hi, I’m Dani.

I’m a Health, Wellness & Weight Loss Coach, Mom of two, and the Founder of Clean & Delicious®. I’ll show you how to make healthy eating CRAZY-easy and insanely DELICIOUS!

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