New! I just added a cooking video here on this page, so you can see how easy it is to make these Chocolate Chip Zucchini Muffins!
If you’re new to this website, at the bottom of every recipe page is a printable recipe with exact measurements and directions.
Hope you love them as much as we do!
Original post…
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:
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.
Pro Tip: I leave the skin on, but you could peel if it you prefer hidden veggie muffins or 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.
That’s it!
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!
Want one?
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!
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.
1½cupsGluten-Free Flour with xanthum gumwe used GF Jules (affiliate link)
½teaspoonbaking soda
½teaspoonbaking powder
½teaspoonsalt
1egg beaten
1teaspoonvanilla extract
1cupsugar
4tablespoonsbutter or dairy free buttermelted (we use Earth Balance soy free sticks)
1 1/2cupsgrated zucchini loosely packedpro tip: grate first and let sit in a colander to drain water while you prepare the other ingredients
½cupchocolate chipsplus extra for topping (we used semi sweet)
½heaping cup chopped walnutsskip if nut free
Instructions
If you haven't grated the zucchini,
do that first, then place in a strainer so it can drain water
Chocolate Chip Zucchini Muffins
Preheat oven to 325 degrees F and line 12 full size muffin tins with baking cups.
In a small bowl combine flour, baking soda, baking powder and salt and combine with a pastry cutter or fork. Set aside.
In a large mixing bowl or stand mixer bowl, add egg, sugar, melted butter and vanilla and mix to combine and smooth.
Add dry ingredients to wet ingredients and mix to combine.
Gently place a towel or paper towel around the zucchini in the colander and squeeze out excess water. Then stir in grated zucchini.
Stir in nuts if using.
Stir in chocolate chips
Using a large spoon divide batter evenly among the muffin cups. Top with additional chocolate chips.
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.
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!!!
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.
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! ?
Love it! I love baking with zucchini for so many reasons and the fact that you can add a bit more and no one knows, is one of the best! Thanks for sharing!
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!
Had some zucchini in the fridge, and after multiple, successful recipe tries with healthygffamily, I thought I’d just search for zucchini. These muffins popped up and they are so yummy. My very picky eater ate about 4 in one sitting! Win!
Also, I love watching you cook on insta. It gets me feeling- I can make that! Thank you!
These are AMAZING! You’d never know they are GLUTEN FREE! Taste exactly like chocolate chip muffins and are so delicious! Thank you for posting your wonderful recipes. We will DEFINITELY be making more of them.
I’m pretty nervous when it comes to baking but this recipe was so easy!
I’ve gotten so many great compliments on how delicious they turned out.
Even my friend who HATES gluten-free had no idea, the extra chocolate chips helped make them extra ooey gooey. Bonus points!!
These will definitely be a repeat for sure!
I made these tonight..I added blueberries as I had to use them up. They are so moist and delicious! I will surely make them again. I may try carrots or raisins too!!
I adore your recipes! I made your zucchini muffins today. Followed the recipe exactly except I did not have walnuts but I had blueberries! Great substitute. I will be making this recipe again! Thank you for your awesome GF recipes!
Great question! But I have never cooked with stevia and can’t recommend a sugar substitute. It’s not an overly sweet muffin but sugar affects texture as well as flavor.
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 ...
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!!!
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.
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! ?
Love it! I love baking with zucchini for so many reasons and the fact that you can add a bit more and no one knows, is one of the best! Thanks for sharing!
How do you store yours and how long do they keep?
Thank you!
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!
Delicious!!!!! My whole family devoured them! We can get good zucchini almost year round in AZ
Thank you! So happy you love them! Zucchini is one of those vegetables I love all year round too!
Can I make these without muffin liners?
Of course! Just grease the muffin tins well.
Had some zucchini in the fridge, and after multiple, successful recipe tries with healthygffamily, I thought I’d just search for zucchini. These muffins popped up and they are so yummy. My very picky eater ate about 4 in one sitting! Win!
Also, I love watching you cook on insta. It gets me feeling- I can make that! Thank you!
These are AMAZING! You’d never know they are GLUTEN FREE! Taste exactly like chocolate chip muffins and are so delicious! Thank you for posting your wonderful recipes. We will DEFINITELY be making more of them.
So happy you loved them! Thank you!!
This look great, but I wonder how will it turn out if I omit the egg??
I would use an egg substitute like flax egg and it should work well!
I’m pretty nervous when it comes to baking but this recipe was so easy!
I’ve gotten so many great compliments on how delicious they turned out.
Even my friend who HATES gluten-free had no idea, the extra chocolate chips helped make them extra ooey gooey. Bonus points!!
These will definitely be a repeat for sure!
This makes me so happy! LOVE that your friend loved them too! And extra chocolate chips are always a good idea 🙂
I like to make them chocolate can I just add the cocoa like I do for regular zucchini muffins, but following your GF recipe?
Great question! I’ve never made chocolate zucchini but I would add 1/2 – 3/4 cup cocoa and 1 cup chocolate chips! Lmk if you make it.
I absolutely love this recipe but for some reason my muffins come out flat.
Oh well, they still taste great!
hmmmm, not sure why…. happy to trouble shoot with you for next time!
I have flour without xanthan gum. How much would xanthan gum would I use to add to the flour.
1/4 teaspoon should do! Enjoy!
I made these tonight..I added blueberries as I had to use them up. They are so moist and delicious! I will surely make them again. I may try carrots or raisins too!!
Love the addition of blueberries! Happy you love them! Thank you!
I adore your recipes! I made your zucchini muffins today. Followed the recipe exactly except I did not have walnuts but I had blueberries! Great substitute. I will be making this recipe again! Thank you for your awesome GF recipes!
Thank you so much! So happy you enjoyed them! I bet they tasted great with blueberries!
If I don’t want to add sugar, any other options?
Can add some of stevia and cinnamon spice?
Thanks
Great question! But I have never cooked with stevia and can’t recommend a sugar substitute. It’s not an overly sweet muffin but sugar affects texture as well as flavor.