Shredded zucchini, mashed ripe banana, dark chocolate morsels, and chopped walnuts are all packed into one delicious muffin! Gluten-free Chocolate Chip Zucchini Muffins are a great way to sneak in (or use up) zucchini, are made with less sugar, and made all in one bowl.
When the garden (or Farmers’ Market) gives you zucchini, make these Gluten-free Chocolate Chip Zucchini Muffins!
Zucchini season is upon us which means if you have a backyard garden or you are a weekly customer at your local Farmers’ Market, you’ll likely be on the hunt for recipes that call for zucchini. Thankfully zucchini is a very versatile vegetable and can be enjoyed in both sweet and savory ways. From meatballs to muffins and everything in between. Today, we’re sharing a muffin recipe with you! Similar to our Gluten-free Chocolate Chip Banana Muffins, these zucchini muffins are easy to make, made with less sugar, and made all in one bowl. Simply add all of the ingredients to a mixing bowl, give ’em a stir, transfer to a muffin pan and in the oven they go.
Ingredients for Gluten-free Chocolate Chip Zucchini Muffins
- 1-to-1 gluten-free baking flour – all-purpose flour also works great in this recipe. You may also use oat flour.
- Brown sugar – only a little brown sugar is added for sweetness since most of the sweetness comes from the mashed banana. Coconut sugar can be substituted for brown sugar.
- Ground cinnamon – a spice that’s ever so nice and a common ingredient in zucchini baked goods.
- Baking powder and baking soda
- Sea salt
- Apple cider vinegar – we found ACV to be necessary in some gluten-free baking recipes. If you’re making these muffins with regular all-purpose flour, feel free to omit.
- Medium ripe bananas – the perfect way to add sweetness in a natural way. You’ll want to be sure the bananas are ripe with black spots.
- Shredded zucchini – a cheese grater works great for shredding zucchini (or any vegetable). After measuring out the 1 1/2 cups of shredded zucchini (~160 grams), you’ll want to squeeze out some of the water with paper towels.
- Whole egg
- Olive oil or avocado oil
- Pure vanilla extract
- Dark chocolate chips or morsels
- Walnuts – we love the crunch and healthy fats from the walnuts. However, feel free to use any nut of choice or omit altogether for a nut-free muffin.
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How to make Gluten-free Chocolate Chip Zucchini Muffins
This recipe is quite simple.
- Step 1: Preheat the oven to 350°F and line a 12 cup muffin pan with muffin liners.
- Step 2: Place the shredded zucchini on one half of a double layer of paper towel, fold the paper towel over the zucchini and press out some of the moisture from the zucchini.
- Step 3: In a bowl combine all of the ingredients. Stir to combine, then divide the batter among the 12 muffin wells.
- Step 4: Optional but recommended, top each muffin with a few additional chocolate chips and/or walnuts.
- Step 5: Bake for 18-23 minutes or until a toothpick inserted in the center comes out clean or center of the muffin springs back when pressed down slightly with your finger. Begin checking muffins at 18 minutes as all ovens are different.
- Step 6: Remove muffins from the oven and allow to cool in the muffin pan for 5-10 minutes before transferring to a cooling rack to finish cooling.
Note: we have found that the texture of gluten-free muffins, breads, and other baked goods is best after cooled to at least room temperature. Have some patience and let them cool on a cooling rack for 30-60 minutes before enjoying.
How to store Gluten-free Chocolate Chip Zucchini Muffins
Store the cooled muffins in an airtight container on the counter for up to 5 days, in an airtight container in the fridge for up to 10 days or in an airtight container in the freezer for up to 3 months. Our guess is they won’t last too long!
If making ahead to enjoy later, we recommend popping them in the microwave for 15-20 seconds before serving! so good.
What are the best Gluten-free baking flours
Not all gluten-free flours are created equal. From our personal gluten-free baking experiences, our favorite gluten-free flours that we feel produce the best results are:
Comment below with your favorite gluten-free flour!
Can I use coconut flour or almond flour in this recipe?
A common question we get with any baked good recipe that we share is if different flours can be substituted for one another. While it’s very possible they can be, we always share in the recipe which flours we tested for that particular recipe. Coconut flour is a hard flour to substitute with another flour because of the way it absorbs liquid. Almond flour could work but sometimes results in a ‘wet’, very dense textured baked good. So if you’d like to test a flour that we haven’t already, you certainly can and we would love to hear how the recipe turns out for you. If you’re looking for a grain-free/paleo zucchini muffin recipe, we recommend trying our Grain-free Double Chocolate Zucchini Muffins!
Mix-in ideas for Gluten-free Chocolate Chips Zucchini Muffins
There are endless ways you can change up this recipe with what you have on hand or what sounds good to you. Below are some additional mix-in ingredient options:
- Chopped pecans
- Sliced almonds
- Unsweetened coconut flakes
- Dried cranberries
Other muffin recipes you’ll love
- Zucchini Banana Baked Oatmeal Cups
- Grain-free Double Chocolate Zucchini Muffins
- Gluten-Free Banana Chocolate Chip Muffins
- Grain-free Sweet Potato Banana Muffins
- 1 1/2 cup 1-to-1 gluten-free baking flour (240 g) (or all-purpose flour or oat flour)
- 1/3 cup brown sugar or coconut sugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. apple cider vinegar
- 2 medium ripe bananas, mashed (scant 1 cup or 200 g)
- 1 ½ cups shredded zucchini (160 g)
- 1 whole egg
- 3 Tbsp. olive oil or avocado oil
- 1 tsp. pure vanilla extract
- ½ cup dark chocolate chips or morsels
- 1/3 cup chopped walnuts (omit for nut-free)
- Preheat the oven to 350°F. Line a 12 cup muffin pan with muffin liners.
- Place the shredded zucchini on one half of a double layer of paper towels, fold the paper towels over the zucchini and press out some of the moisture from the zucchini.
- In a bowl combine all of the ingredients. Stir to combine.
- Divide the batter among the 12 muffin wells.
- Top with additional chocolate chips and/or walnuts if you wish.
- Bake for 18-22 minutes or until a toothpick inserted in the center comes out clean or center of muffins spring back when pressed down slightly with your finger. Begin checking muffins at 18 minutes.
- Remove the muffins from the oven and allow to cool in the muffin pan for 5-10 minutes before transferring to a cooling rack to finish cooling.
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- If making gluten-free muffins, for best texture we recommend letting the muffins cool completely before enjoying.
- Store cooled muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months.
- If making ahead to enjoy later, we recommend popping them in the microwave for 15-20 seconds and serving warm.
- These muffins have been tested with regular all-purpose flour as well as 1-to-1 gluten-free baking flour.
- Overripe, spotted bananas work best in this recipe.
- Serving Size: 1 muffin
- Calories: 200
- Fat: 9 g
- (Sat Fat: 3 g)
- Sodium: 180 mg
- Carbohydrate: 27 g
- (Fiber: 2 g
- Sugar: 13 g)
- Protein: 4 g
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