Zucchini Chocolate Chip Muffins (Gluten-free)
These zucchini muffins with chocolate chips are soft, moist, and easy to make with simple ingredients. They are chocolaty, perfectly sweetened, and amazing. They’re a great way to use extra zucchini and are perfect for breakfast, snacks, or tea time.
Jump to Recipe
Zucchini dessert recipe
These bakery-style zucchini muffins are incredible: moist, chocolaty, and easy to make. The zucchini keeps them tender, and they are full of chocolaty chips. For more sweet recipes with vegetables, here is the link to these simple carrot cake muffins.
They are easy to make, take simple ingredients, and are delicious. Perfect gluten-free breakfast muffin for summer days. They are also great as a snack, tea time, or just because.
How to make easy zucchini muffins with chocolate chips
Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a large bowl.
Wash and grate the zucchinis on the large holes of a box grater. Place the zucchini on a clean towel and squeeze to press out as much moisture as possible, only the excess, not too much. Add the zucchini to the flour and mix with a rubber spatula.
In another bowl, beat the eggs with the sugars, oil, and vanilla extract. Add to the flour mixture and mix with a rubber spatula until well incorporated. Add 3/4 cup of the chocolate chips and mix.
Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible. Top with remaining chocolate chips.
Bake for 25 minutes. To check if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no batter streaks.
Let cool before removing.
Store the muffins in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days. You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F/180°C).
Baking notes and variations
- Soggy muffins: Too much moisture from the zucchini. Squeeze the grated zucchini to press out as much moisture as possible.
- Dried fruits: replace chocolate chips with chopped toasted walnuts or almonds.
- Citrus twist: add lemon zest for freshness.
- Spices: add ginger, cardamom, or cinnamon for a strong flavor.
For more sweet recipes with vegetables
- Zucchini muffins
- Simple carrot cake muffins
- Easy pumpkin muffins with chocolate chips
- Simply pumpkin muffins
- Chocolate beet muffins
Zucchini Muffins With Chocolate Chips (Gluten-Free)
Ingredients
- 1 3/4 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 and 3/4 cup grated zucchini
- 2 eggs, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a large bowl.
- Wash and grate the zucchinis on the large holes of a box grater. Place the zucchini on a clean towel and squeeze to press out as much moisture as possible, only the excess, not too much. Add the zucchini to the flour and mix with a rubber spatula.
- In another bowl, beat the eggs with the sugars, oil, and vanilla extract. Add to the flour mixture and mix with a rubber spatula until well incorporated. Add 3/4 cup of the chocolate chips and mix.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible. Top with remaining chocolate chips.
- Bake for 25 minutes. To check if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no batter streaks.
- Let cool before removing.