Chocolate Chip Zucchini Muffins

Tastes like a chocolate chip muffin but packed with zucchini! This easy gluten-free muffin recipe yields moist, soft and fluffy muffins every time!

gluten free chocolate chip zucchini muffins #glutenfree #glutenfreerecipes
Chocolate Chip Zucchini Muffins

Easy recipe and out of this world yummy muffins!

These Chocolate Chip Zucchini Muffins are a new Summer favorite!

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 zucchini season, zucchini are in abundance and what better way to enjoy them?

zucchini #glutenfree #glutenfreerecipes

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)

gluten free chocolate chip zucchini muffins #glutenfree #glutenfreerecipes

The batter is easy to make and comes together in about 10 minutes.  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.

gluten free chocolate chip zucchini muffins #glutenfree #glutenfreerecipes

Let rest in the baking tins for 10 minutes or more, then move to a drying rack to cool if you prefer.

gluten free chocolate chip zucchini muffins #glutenfree #glutenfreerecipes


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.

Want one?

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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!

And hope you love these muffins as much as we do!

For more of our favorite zucchini recipes click here.

Scroll down for the recipe and leave a comment if you try.



5.0 from 2 reviews
Chocolate Chip Zucchini Muffins
Prep time
Cook time
Total time
Tastes like a chocolate chip muffins but packed with zucchini! Easy recipe yields moist, soft and fluffy muffins every time! Can be adapted to be dairy-free or nut free.
Recipe type: Dessert, Breakfast, Snack
Cuisine: Gluten-Free, Vegetarian, Dairy Free optional, Nut-Free optional
Serves: 12 muffins
  • 1½ cups Gluten-Free Flour with xanthum gum (we used GF Jules (affiliate link))
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 4 tablespoons butter or dairy free butter, melted (we use Earth Balance soy free sticks)
  • 1¼ heaping cups grated zucchini loosely packed (pro tip: grate first and let sit in a colander to drain water while you prepare the other ingredients)
  • ½ cup chocolate chips, plus extra for topping (we used semi sweet)
  • ½ heaping cup chopped walnuts (skip if nut free)
If you haven't grated the zucchini,
  1. do that first, then place in a strainer so it can drain water
Chocolate Chip Zucchini Muffins
  1. Preheat oven to 325 degrees F and line 12 full size muffin tins with baking cups.
  2. In a small bowl combine flour, baking soda, baking powder and salt and combine with a pastry cutter or fork. Set aside.
  3. In a large mixing bowl or stand mixer bowl, add egg, sugar, melted butter and vanilla and mix to combine and smooth.
  4. Add dry ingredients to wet ingredients and mix to combine.
  5. Gently place a towel or paper towel around the zucchini in the colander and squeeze out excess water. Then stir in grated zucchini.
  6. Stir in nuts if using.
  7. Stir in chocolate chips
  8. Using a large spoon divide batter evenly among the muffin cups. Top with additional chocolate chips.
  9. Bake for 30-35 minutes, or until a wooden pick inserted into center comes out clean. TIP: Check at 30 minutes and if the tops are "done enough", cover with foil and bake the additional 3-5 minutes.



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10 thoughts on “Chocolate Chip Zucchini Muffins

  1. Made these last weekend and I’m happy to report they’re delicious! (As are all your recipes!) Mine came out a bit too dry but I’m thinking I possibly overbaked them by a minute or two, OR needed more zucchini (i barely had 1 cup since I was just using whatever I had at home). But even my very picky 16 year old son (who is not GF) has been eating them non-stop! I like to warm them up in the microwave for about 15 seconds so the chocolate is nice and melty… thank you!!!

    1. Thanks Jennifer! So happy you and your son love them! And thanks for the feedback. It is possible that you overbaked them but more likely that there wasn’t enough zucchini. I use a solid cup of zucchini and maybe even a little more.

  2. My family loves these muffins! Ive made a few batches so far and my teens love grabbing one for breakfast in the morning as they run out the door. I do add extra zucchini too… what they don’t know won’t hurt um! 😁

    1. I usually leave them in a sealed container on the counter for only a day or two, in the refrigerator for up to a week and I usually put a few in the freezer for another day. They stay well in both the fridge and freezer. Let me know if you try them!

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