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4.71 from 34 votes

Gluten Free Chocolate Zucchini Muffins

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: breads + muffins, BREAKFAST, DIET
Cuisine: American, gluten free, kids
Author: Dani Spies


  • 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


  • 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!