Gluten-free Chocolate Chip Zucchini Muffins

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.

Prep: 15 minCook: 20 minTotal: 35 minutes
Servings: 12 muffins 1x



  1. Preheat the oven to 350°F. Line a 12 cup muffin pan with muffin liners.
  2. 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.
  3. In a bowl combine all of the ingredients. Stir to combine.
  4. Divide the batter among the 12 muffin wells.
  5. Top with additional chocolate chips and/or walnuts if you wish.
  6. 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.
  7. 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.


  • 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.

Nutrition Information

  • 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


© The Real Food Dietitians
Recipe By: Stacie Hassing