Double Chocolate Zucchini Muffins | Garden in the Kitchen

These Double Chocolate Zucchini Muffins come together with rolled oats, almond flour, shredded zucchini, and cacao powder making them deliciously gluten free, super moist and mega flavorful.

These gluten free zucchini muffins came out super moist, super chocolatey and super delicious. Made with fresh zucchini from my garden, I couldn’t be happier putting it to good use in these muffins. I absolutely love pairing zucchini with chocolate in these muffins and in this Double Chocolate Zucchini Bread. Such a great combination!

These zucchini muffins are a tasty treat made with wholesome rolled oats and almond flour instead of traditional all purpose flour. Crafted with rich cacao and sweetened with pure maple syrup, these muffins are not only gluten-free and low in sugar but also a nutritious way to kickstart your day. Not limited to just breakfast, these chocolate muffins also make a great afternoon treat or after dinner snack. I suggest you make a double batch as they will go fast!

If you’re on the fence about making muffins with shredded zucchini, trust me, they taste great and no one will know the zucchini is in there. The zucchini adds texture, volume and ensures the muffins turn out soft and tender.

Ingredients

• Old fashioned rolled oats: Old fashioned rolled oats are used instead of flour in these zucchini muffins making these muffins gluten free.
• Almond flour: Almond flour is a great protein-rich gluten free flour to use in baking. Use store bought almond flour or make your own by processing almonds in the food processor.
• Cacao powder: These muffins have cacao powder which is a little less processed than cocoa powder. If you don’t have any cacao powder, substitute with cocoa powder on a one-to-one basis.
• Baking powder: Baking powder helps give these muffins their light and fluffy texture.
• Sea salt: Just a pinch enhances the flavor.
• Zucchini: Fresh shredded zucchini adds moisture and nutrients to these muffins. No need to peel.
• Maple syrup: Use real maple syrup to add sweetness to the muffins.
• Eggs: Any type of eggs will help bind the muffins.
• Olive oil: Olive oil adds moisture to the muffins, substitute with any mild flavored oil if you don’t have olive oil on hand.
• Chocolate chips: Use any type of chocolate chips you like to add more chocolate flavor.
• Chocolate bar: I used a chocolate bar, cut into chunks, to sprinkle over the top.

How To Make Chocolate Zucchini Muffins

Step 1: Get the oven ready and line a muffin pan with muffin liners/cups.

Step 2: Place the rolled oats in the blender and blend until the oats become fine grains. Transfer the ground oats to a large bowl.

Step 3: Add almond flour, cacao powder, baking powder, and sea salt to the oat flour and mix to combine.

Step 4: Combine the wet ingredients; shredded zucchini, maple syrup, eggs and olive oil in a separate bowl and whisk to combine.

Step 5: Gently add the dry ingredients to the wet ingredients and fold to combine. Once combined, add the chocolate chips.

Step 6: Pour the batter into the muffin pan, filling each cavity about 3/4 of the way. Sprinkle the tops of the muffins with chocolate chunks and bake until a toothpick inserted in the center of the muffin comes out clean.

Step 7: Remove from the oven and place the baked chocolate zucchini muffins on a cooling rack. While the muffins are still hot and chocolate chunks soft, add a pinch of sea salt to each muffin.

What else could I add?

These chocolate muffins with zucchini taste great as they are but if you want to change them up a bit here are a few ways:

• Add chopped nuts to the batter for more texture.
• Stir in shredded coconut for a tropical twist.
• Mix in a touch of cinnamon for added sweetness.
• Add a teaspoon of espresso powder to enhance and deepen the chocolate flavor.

Storage

Place uneaten chocolate zucchini muffins in an airtight container and store on the kitchen counter for up to 4 days or in the freezer for up to 3 months. Flash freeze on a cookie sheet before transferring to a container or Ziploc bag. Thaw at room temperature or pop in the microwave to thaw and warm.

Looking for more gluten free muffin recipes?