© 2020 by Grain Free Table

Gluten Free Chocolate Zucchini Muffins

Updated: Dec 3, 2019

Gluten Free, Grain Free, Tree Nut Free. Dairy Free Options

Let's be honest for a minute, how many times have you had to tell your kids to eat their vegetables? I'm going to assume just like our girls (who love vegetables) they probably still have those few that are most certainly NOT their favorites. This is zucchini for our oldest. Now our youngest on the other hand LOVES zucchini and usually requests zucchini noodles whenever they want spaghetti. Our oldest on the other hand usually turns her nose up to this particular vegetable so I have to get a little sneaky with from time to time to make sure she's at least eating it sometimes to get all the nutrients.

That's where these muffins come into play. Seeing as how to today is #nationalzucchiniday it makes today the perfect day to share this recipe with you.These tender chocolaty muffins don't taste like zucchini at all and unless you told someone they were grain free, I doubt anyone would know either because they are that good!

Tips and Tricks

1. Zucchini NEEDS to be drained after shredding it in order for it to be used in baked goods like these chocolate zucchini muffins. If you don't drain the zucchini it will release all the extra moisture into your baked good which cause the recipe not to work.

I like to simply use by hand shredder for this recipe. No need to peel it first just wash and grate away. I then place the zucchini either in some cheese cloth or a strainer and squeeze or press the excess liquid out of the zucchini with the back of a large spoon until it's drained.

2. Do NOT over-mix the muffin batter. Muffins are not like cupcakes. Their texture can become overly dense and tough if you over mix them. I like to mix the batter by hand for this particular recipe.

3. To make this recipe dairy free simply swap out the milk and butter for your favorite dairy free alternatives. I've had luck making this recipe with coconut milk and avocado oil to keep it dairy free. Make sure if you decide to use the chocolate chips that the ones you use are in fact dairy free. I like the Enjoy Life Chocolate Chips as they are dairy free and allergen friendly.

4. This recipe does call for eggs but you can absolutely try a flax egg in this recipe and I think it would work well if you need it to be egg free.

5. You could also choose to omit the chocolate chips if you like. It will make the muffins less sweet but they will still be delicious.

Working with Cassava Flour

This recipe like many of mine use cassava flour. I personally love working with this flour but there are a few tricks that I've found that make it better to work with to yield the best results.

1. Buy a good cassava flour. I have two favorites that I have found tend to have consistent quality over several batches that I've bought and that is Otto's Cassava Flour and Bob's Red Mill Cassava Flour. There are several other brands on the market but I've found that the quality does not always stay and when a recipe should work the way some of them are processed the results aren't there.

2. Always shift or fluff your cassava flour. This doesn't have to be anything fancy just simply taking a spoon or fork and working the flour around a little bit before measuring. This helps to get more consistent measuring results as cassava flour can tend to settle.

3. DO NOT SCOOP the flour when measuring. Always spoon the flour into your measuring cup. This will help to make sure that your flour is properly measured. I also tend to like to re "fluff" the flour if I am waiting a few minutes before measuring.


These muffins will hold at room temperature or the fridge for about 1-2 weeks or you can freeze them in an airtight container for up to 3 months. Simply allow them to come back to room temperature after freezing before enjoying!

These soft, chocolate zucchini muffins with optional extra chocolate chips (because why not?), are moist and delicious. They don’t take very long to mix up and get into the oven, which makes them perfect for a sweeter breakfast, an after school snack or even added to the lunch. We’ve gone through several batches of these already this summer with all in season zucchini floating around this time of year.

Gluten Free Chocolate Zucchini Muffins

Gluten Free, Grain Free, Tree Nut Free. Dairy Free Options

Makes 1 dozen Muffins

Prep Time: 5-10 minutes

Bake Time: 18-22


1 1/2 C Cassava Flour

1 1/2 TSP Baking Soda

1 TSP Salt

1 1/2 TBS Psyllium Husk Powder

1 C Milk of of Choice

1 C Sugar or Sugar Alternative

1/2 C Butter, Melted or Oil or Ghee

1 TSP Vanilla

3 Eggs, Large or 3 Flax Eggs

1 C Zucchini, Shredded and drained


1. Preheat the oven to 385 degrees and line a cupcake pan with liners and set it aside.

2. Shred your zucchini (no need to peel) and drain the excess liquid. You can do this my ringing it in a kitchen cloth or placing in a colander and using the back of a spoon to press the liquid out. You do not have to remove all the liquid for this recipe you just want to get the majority of it before proceeding.

3. Place the zucchini, sugar, butter or oil, vanilla and eggs into a bowl and whisk till combined.

4. Add the remaining ingredients to the bowl and fold till combined. You do NOT want to over mix this batter.

5. Place the batter into the muffin liners till they are about 3/4 filled.

6. Bake in the 385 degree preheated oven for about 18-22 minutes until the tops have domed and the muffins bounce back when you touch the tops.

7. Store in a sealed container on the counter for about a week, or place in the freezer for up to 3 months.

If you make this recipe, please let me know! Leave a comment, rate it, and don't forget to tag a photo #grainfreetable or @grainfreetable on Instagram. I'd love to see what you come up with!

My name is Sara. I am a proud Army wife and mom of two little girls. I love all things adventure, outdoors, animals and of course food! Being a celiac hasn't slowed me down. It has just made me look at the world a little differently.


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