Learn how to make kid-friendly, gluten free chocolate zucchini muffins. This is a great, easy recipe for the summer months, using fresh vegetables from your garden. Your kids won’t even know there’s zucchini in the muffins. They have a chocolatey, gooey, familiar flavor, making them a hit with the whole family. Zucchini is high in water content, making these muffins ultra-moist. Plus, with this recipe, you can even sneak in nutrients like vitamins A and C, potassium, and fiber. These cocoa-based treats are rich in antioxidants and great for digestion.
Drizzle with chocolate sauce or top with chocolate chips.
Why our family loves this recipe
Our family loves this recipe because it’s easy to make with King Arthur Gluten-Free Muffin mix, and my son loves to add the chocolate chips on top.
- most fudgey and chocolatey taste
- gluten-free, but doesn’t taste like it
- easy to make
- family-friendly recipe that even the kids can join in
- rich in vitamins and great for digestion
What You Will Need for This Recipe
- Eggs: 3 large eggs at room temperature. Fresh eggs from the chicken coop are the best.
- Vegetable oil: to create moisture and blend everything together
- Sugar: granulated sugar works best, but you can also try brown sugar
- Vanilla extract: I like McCormick Pure Vanilla Extract the best. Do not use synthetic vanilla.
- Zucchini: fresh from the garden is best
- King Arthur Gluten-Free Muffin Mix or gluten free muffin mix
- Cocoa: for chocolate flavor and brown coloring
- Baking soda: Bob’s Red Mill is produced in a gluten-free factory
- Baking powder: Bob’s Red Mill is certified gluten-free and aluminum-free.
- Salt
- Chocolate Chips: most are gluten free
- Chopped walnuts (optional)
How to Make Gluten Free Chocolate Zucchini Muffins
Step 1: Blend the wet ingredients! Whisk the eggs in a small bowl, ensuring there are no shells. In a large mixing bowl, add the eggs, vegetable oil, sugar, and vanilla. Blend with a spatula until evenly distributed.
Step 2: Grate the zucchini in a medium bowl. You need about 2 cups, which is roughly 2 medium zucchinis. Then add the zucchini to the wet ingredients.
Step 3: In a large bowl, whisk together the dry ingredients. Then combine them with the wet ingredients.
Step 5: Mix the wet and dry ingredients. Slowly add the dry ingredients and blend with a spatula until all the ingredients are evenly combined.
Step 4: Toss in the chocolate chips, mix, and then transfer to muffin liners with a scoop or large spoon. Fill them about 1/2 full.
Step 5: Sprinkle with chocolate chips and bake at 350° F for 18-22 minutes. Remove muffins from the oven and cool for 5-10 minutes, then transfer them to a cooling rack. Drizzle with chocolate sauce if desired.
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How to Store Gluten Free Chocolate Zucchini Muffins
- Store your muffins in an airtight container for 3-4 days.
- Wrap the muffins in plastic wrap and freeze them in freezer bags. Reheat for 30 seconds or thaw on the counter until ready to eat. These freeze for about 3 months.
Gluten Free Chocolate Zucchini Muffins Pro Tips
- Do not remove from the baking pan until cooled; they may fall apart.
- Don’t forget to let them cool prior to eating for at least 5-10 minutes on the cooling rack.
- Use fresh zucchini, and small to medium size taste a lot better than overgrown, large zucchini.
Frequently Asked Questions
What chocolate chips are gluten free
Most chocolate chips are gluten free.
Why do my muffins look undercooked?
When they first come out of the oven, they look really moist, almost like they are not cooked. It takes a few minutes for muffins to cool, and the oil helps join all the ingredients together. You should be able to stick a toothpick in the muffins and have it come out clean, or break them apart and have them thoroughly cooked inside.
Why are my muffins spreading so much on the top?
Sometimes the muffins do not have a perfect peak on top and tend to flatten. You may want to try adding more xanthan gum or adding less mix to the muffin liners.
Do I have to bake the muffins the same day?
Yes, it’s best to make the muffins the same day that you mix the ingredients.
Can I use different oil?
Yes, you can add different oils, like coconut or avocado oil, if you prefer.
Can I use different sugar?
Yes, you can add light, brown, or coconut sugar instead.
More Dessert Recipes
Kid-Friendly Gluten Free Chocolate Zucchini Muffins
Equipment
- 2 large mixing bowls
- 1 small bowl for cracked eggs
- 1 spatula
- 2 cupcake baking pans
- 24 muffin/cupcake liners
- 1 large spoon or ice cream scoop
- measuring cups and tools
- 1 cheese grater
Ingredients
Wet Ingredients
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup sugar
- 1 tsp. vanilla extract
- 2 cups shredded zucchini (about 2 medium zucchini)
Dry Ingredients
- 1 box King Arthur Gluten Free Muffin Mix
- 1/4 cup unsweetened cocoa powder
- 1/2 cup chocolate chips and more for sprinkling on top
- 1/2 cup walnuts (optional)
Instructions
- Preheat the oven to 350° F and line muffin tin with cupcake liners and set aside.
- Whisk the wet ingredients in a large mixing bowl using a spatula. Stir well until smooth and combined.
- Finely grate the zucchini using a vegetable shredder.
- Fold in the zucchini with the wet ingredients.
- In a separate mixing bowl whisk together the dry ingredients, minus the chocolate chips.
- Combine the wet and dry ingredients with a spatula until thoroughly blended.
- Fold in chocolate chips.
- Using an ice cream scoop or large spoon transfer muffin mix to cupcake liners. Add about 1/2/ – 3/4 of the mixture into each cupcake liner. Top with a few chocolate chips if desired.
- Bake for 18-22 minutes.
- Let cool for 5-10 minutes then transfer to a cooling rack.
- Enjoy!
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