These easy gluten free chocolate zucchini muffins are filled with fresh shredded zucchini, making them super moist and fluffy. The rich chocolate flavor and salty sweet caramel filling make each bite of these healthy muffins absolutely decadent.
Adding shredded zucchini to baked goods is a great way to increase your vegetable intake. Plus shredded zucchini adds the perfect amount of moisture to these muffins, making them soft and fluffy. Try chocolate chip zucchini bread for the loaf version of this recipe.
The end result of these gluten free chocolate zucchini muffins is perfection. Each bite ensures a mouthful of rich chocolate flavor, which pairs excellently with the sweet, buttery, gooey caramel filling. You can't even taste the zucchini, but it adds antioxidants and fiber!
Since the beginning of 2020, I’ve been in my kitchen developing foolproof recipes for beginner home bakers. I tested this recipe several times to get the perfect texture and flavor. The caramel filling is optional, since these muffins also taste amazing on their own.
Ingredients
- Granulated sugar - adds sweetness to the muffins
- Brown sugar - adds both sweetness and moisture
- Eggs - binds the batter together and helps the muffins rise in the oven
- Shredded zucchini - drain the shredded zucchini well to avoid the batter from becoming to watery
- Vegetable oil - keeps the muffins moist, tender and fluffy
- Vanilla - brings out the flavors of the other ingredients
- Salt - brings out the flavors of the other ingredients
- Gluten free flour blend - use a brand that includes xanthan gum, like Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- Baking soda and baking powder - act as leavening agents to help the muffins rise in the oven
- Unsweetened cocoa powder - adds the essential rich, chocolate flavor
- Soft caramel candy - optional for a salty-sweet and gooey filling.
How to Make Gluten Free Chocolate Zucchini Muffins
- Line a muffin tin with muffin cups. Preheat the oven to 350°F.
- In a large mixing bowl, whisk the granulated sugar, brown sugar and eggs together until it is smooth, after about a minute.
- Stir in the shredded and drained zucchini, vegetable oil, vanilla and salt. Set aside.
- In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and cocoa powder.
- Add the dry ingredients into the wet ingredients and mix gently, just until there's no dry flour visible.
- Fill each muffin cup ¾ full with the batter. Tear apart small pieces of the soft caramel candy and flatten them. Place a caramel candy piece on top of the batter in each muffin cup.
- Bake for 18 to 20 minutes, until a toothpick inserted to the edge (where there is no caramel) comes out clean.
- Let cool for at least 10 minutes.
Recipe FAQ's
There's no need to peel zucchini before you shred it. You can use a cheese grater or a food processor to shred your zucchini.
Zucchini from the grocery store generally isn't big enough to get seeds so large that they need to be removed to make zucchini bread.
However, if you're getting zucchini from a garden or farm that's grown over a foot in length, try to pick out any seeds.
Yes, you want to squeeze as much liquid from the shredded zucchini as possible before adding it into the muffin batter. Otherwise your batter could be too runny.
Pro Tip: After shredding your zucchini, wrap it in a clean kitchen towel and squeeze as much water out as possible. You can also leave the shredded zucchini in a fine mesh sieve over a bowl for about thirty minutes, to allow additional water to drain out.
Storing
- Room temperature: Store in an airtight container at room temperature for up to 3 days.
- Fridge: Store in an airtight container in the fridge for up to 5 days.
- Freezer: Store muffins wrapped individually in plastic cling wrap then stored in freezer-safe Ziplock bags in the freezer for up to 3 months.
- Reheating: Reheat muffins from the counter or the fridge in the microwave for about 15 to 30 seconds, until warm.
Recipe Substitutions and Variations
- Leave out the caramel candy to make this gluten free zucchini muffin recipe dairy free.
- Fold in one-third cup gluten free chocolate chips with the shredded zucchini to make a batch of decadent chocolate chip zucchini muffins.
- Substitute the vegetable oil with melted coconut oil.
- Substitute the gluten free flour blend with finely ground almond flour.
More Recipes with Zucchini
If you have more zucchini on your hands, use it in these delicious sweet and savory recipes:
Sweet Zucchini Recipes
Savory Zucchini Recipes
- Vegetarian Stuffed Zucchini Boats
- Zucchini Fritter Tacos
- Simple Shrimp and Zucchini Curry
- Easy Vegan Chickpea Soup
- Vegan Peanut Butter Curry
Gluten Free Chocolate Zucchini Muffins
Ingredients
- ½ cup granulated sugar
- ¼ cup brown sugar packed into the measuring cup
- 3 large eggs
- 2 cups shredded zucchini (drained well; see tips above in blog post)
- ½ cup vegetable oil
- 1 teaspoon vanilla
- ½ teaspoon salt
- 2 cups gluten free baking flour blend use a brand that includes xanthan gum, like Bob's Red Mill 1-to-1 Gluten Free Baking Flour
- ½ teaspoon baking soda
- 1½ teaspoon baking powder
- ½ cup cocoa powder
- ⅓ cup soft caramel candy optional for the filling
Instructions
- Line a muffin tin with muffin cups. Preheat the oven to 350°F.
- In a large mixing bowl, whisk the granulated sugar, brown sugar and eggs together until it is smooth, after about a minute.
- Stir in the shredded and drained zucchini, vegetable oil, vanilla and salt. Set aside.
- In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and cocoa powder.
- Add the dry ingredients into the wet ingredients and mix just until there's no dry flour visible.
- Fill each muffin cup ¾ full with the batter. Tear apart small pieces of the soft caramel candy and flatten them between your fingers. Place a caramel candy piece on top of the batter in each muffin cup.
- Bake for 18 to 20 minutes, until a toothpick inserted to the edge (where there is no caramel) comes out clean. Let cool for at least 10 minutes, then enjoy!!
Notes
- You don't need to peel or remove the seeds from the zucchini.
- After shredding your zucchini, wrap it in a clean kitchen towel and squeeze as much water out as possible. You can also leave the shredded zucchini in a fine mesh sieve over a bowl for about thirty minutes, to allow additional water to drain out.
- Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
- Leave out the optional caramel candy filling to make this recipe dairy free.
Yum-number1
Woah!! This is my version of a “salad†🤤
strawberryandcream
Who said salad has to come in a bowl full of leaves, right?? :p