Go Back
Print Pin

Kid-Friendly Gluten Free Chocolate Zucchini Muffins

Prep Time 40 minutes
Cook Time 1 hour
Servings 24
An easy and healthy recipe; your kids won't even know there's zucchini in the muffins. They have a chocolatey, fudgey, familiar flavor packed with vitamins, antioxidants, and fiber, making them a hit for the whole family. Drizzle with chocolate sauce and top with chocolate chips.

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!