Delicious & Easy
Jumbo Double Chocolate Zucchini Muffins
You'll feel like you're winning parent-of-the-day after sending your kids off to school loaded up on these decadent, fiber- and protein-rich muffins that also happen to be full of zucchini and gluten-free. Heck, enjoy one for yourself too. It's well-earned.
These muffins are a bit dense compared to conventional gluten-filled muffins but are preferred by my kid. We zap a single muffin in the microwave for about 20 to 30 seconds straight out of the fridge so it’s a fast, simple, and filling breakfast that feels indulgent but good for you.
There's already been a request from said kid to turn these muffins into a frosted sheet cake for an upcoming birthday they are that good.
Hero image: Unedited, not-styled, Sunday baking yields the best results.
Ingredients for
Jumbo Double Chocolate Zucchini Muffins
2 cups almond flour
1/3 cup cacao or cocoa powder
1 tablespoon ground psyllium (optional)
1/2 teaspoon baking soda
1/4 teaspoon salt
3 eggs
1/4 cup melted butter
1/3 cup maple syrup
1 teaspoon vanilla extract
1–2 medium zucchini, finely grated and drained of excess liquid*
1 cup chocolate chips
MAKES 6 MUFFINS
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Instructions for
Jumbo Double Chocolate Zucchini Muffins
* Grate zucchini over a clean towel. Gather the grated zucchini in the towel and squeeze it into a ball while holding it over the sink or a bowl to collect excess liquid. Measure out 1 cup of the grated zucchini for the recipe. (See tips below for leftovers.)
Preheat oven to 350° and prepare a 5-ounce muffin pan with 6 muffin wells by adding liners or coating with butter to prevent sticking.
Whisk almond flour, cacao powder, psyllium, baking soda, and salt in a large mixing bowl.
In a separate large mixing bowl, whisk eggs, butter, maple syrup, and vanilla extract together for 1 to 2 minutes. Mix in half the dry ingredients until well incorporated and repeat with the second half. Fold in grated zucchini and chocolate chips until evenly covered in batter. Expect batter to be on the thick side.
Fill each muffin well with batter. Bake for 27–31 minutes until a wooden toothpick (or chopstick) inserted in the center comes out clean.
Jumbo Double Chocolate Zucchini Muffins keep refrigerated for up to 5 days.
Recipe adapted from erinliveswhole.com/gluten-free-chocolate-zucchini-muffins.
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Frequently asked
Questions About This Recipe
Yes, you can use a 3.5-ounce muffin pan and yield 12 muffins for smaller appetites.
Why add ground psyllium?
It adds a little extra fluff to gluten-free baking—plus extra fiber.
Why gluten-free?
Even if one doesn’t adhere to a strict gluten-free diet all of the time, replacing standard wheat flour with substitutes like almond flour or even other flours on occasion helps to boost, enrich, and diversify nutrient intake.
What kind of chocolate chips are best to use?
Use your favorite but I like to keep Semi-Sweet Enjoy Life Mini Chips on hand for baking and homemade trail mixes.
Final
Notes & Thoughts
Prep tip: Since the end of summer tends to bring lots of squash, grating zucchini and squeezing out the excess liquid is an amazing way to process a big batch of zucchini that you need to get through quickly. If you can make plans to use up leftovers within 2–3 days, it’s delicious in salads, scrambles, fritters, a stir fry, or even added to a jar of tomato sauce on your next pasta night. For long storage, portion and save in the freezer for the next batch of muffins or pack into ice trays and freeze into cubes for future smoothies. Grated zucchini can also be dehydrated, making it easier to use in soups and sauces.
