Tastes like a chocolate chip muffin but packed with zucchini! This easy gluten-free muffin recipe yields moist, soft and fluffy muffins every time!
Chocolate Chip Zucchini Muffins
Easy recipe and out of this world yummy muffins!
These Chocolate Chip Zucchini Muffins are Summer favorite! We first made them last Summer and made our first batch of the season today… soooooo good!
Super easy recipe takes only 15 minutes to prep and yields muffins that are moist, soft and fluffy and so yummy!
They literally taste like chocolate chip muffins but they are packed with zucchini for some extra goodness!
Plus it’s the beginning of zucchini season, zucchini are in abundance and what better way to enjoy them?
If you’ve never baked with zucchini, this a great recipe to start with. Baking with veggies like zucchini add moisture to gluten-free baked goods so they are extra tasty!
And like I said above, you can’t taste the zucchini … AT ALL. These literally taste like chocolate chip muffins!
All you need… 11 ingredients all found in your pantry: gluten-free flour (we used GF Jules all purpose flour – affiliate link) , baking soda, baking powder, salt, egg, butter, sugar, vanilla, zucchini, chocolate chips and walnuts. (skip if allergic)
As an aside, you may have noticed that we are affiliate for GFJules. To learn more about why we love GFJules flour and why we have used it for 10 years, click here. Bonus: at the bottom of that post is a one-time use affiliate Discount Code.
And importantly, purchasing through an affiliate link does not change your cost at all. It generates a small percentage of the sale for me, and purchasing through an affiliate link helps me fund this website and all the recipes I share, so thank you!
Back to the Gluten-Free Chocolate Chip Zucchini Muffins….
The batter is easy to make and comes together in about 10 minutes.
The first thing to do is shred the zucchini.
The recipe requires 1 1/2 cups which is about one medium to large zucchini. And I like to shred it with a simple box grater and let it sit in a colander and drain any excess water while I gather the rest of the ingredients and start mixing it all together.
Note: I leave the skin on, but you could peel if it you have some in your house who don’t want to see any green….
Then the batter comes together quickly.
Mix the dry ingredients together using a pastry cutter, fork or whisk.
In a large bowl, mix the egg, melted butter, sugar and vanilla.
Then add in the dry ingredients, then the zucchini, then nuts (if you’re using) and chocolate chips.
Then using an ice scoop or spoon, spoon them into muffin tins and top with lots of chocolate chips!
Then you bake for 30-35 minutes or until a cake tester comes out clean.
Let rest in the baking tins for 10 minutes or more, then move to a drying rack to cool if you prefer.
The muffins are moist, soft and fluffy and taste just like a chocolate chip muffin! You can see little pieces of zucchini so you know they’re there but you can’t taste it.
And they have the most amazing texture!
Hope you try baking with zucchini if you haven’t already.
UPDATE: I added in some additional zucchini to the recipe and they are better than ever! It makes the muffins softer and moister but you still can’t taste the zucchini. They still taste like an amazing chocolate chip muffin!
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...