These Gluten Free Chocolate Chip Zucchini Muffins never last a day in my house, they are that good! Also dairy free and perfect for the 21 Day Fix…just be sure you hide some before your family eats them all! This post contains affiliate links for products I’m obsessed with.
Confession: For years now, I’ve wanted to post a Zucchini Bread and/or Zucchini Muffin, especially at the end of summer.
Zucchini Bread has been one of my favorite baked treats since I was a little girl. My grandma, Helen, would make massive amounts of it, gifting loaves to all of her friends and family and storing a bunch in her freezer. She would always take a loaf out for me if I was visiting, and to this day, her zucchini bread is the best I’ve ever had.
I miss her so much.
But I also wanted to make a FIX approved Zucchini Bread that was gluten and dairy free so my son Max could enjoy it.
And it turns out, making a healthy, gluten and dairy free zucchini bread isn’t the easiest thing.
But I finally think I did it.
I decided to make muffins because my kids are more apt to eat something with green flecks of veggies if it’s in muffin form. And I added in chocolate chips because zucchini and chocolate are a perfect match.
Are these Chocolate Chip Zucchini muffins actually healthy?
Yes! These muffins are made with gluten free flour maple syrup, farm fresh zucchini, healthy fat, and a little smattering of dark chocolate chips. They are healthy enough for breakfast and delicious enough for an after school or dinner snack. Or, if you are my husband, you will just eat them all day.
Because there are chocolate chips in this recipe, you have to count it as a 1/2 treat swap for the 21 Day Fix. It’s not a full swap because of the amount of chocolate chips, so keep that in mind.
I don’t want chocolate chips in my zucchini muffins. What else can I add?
My grandma always added raisins and walnuts to her zucchini bread and I highly recommend it! If you did 1/3 cup of raisins and 1/3 cup of chopped walnuts, it wouldn’t be enough to even count as containers!
Can I make these gluten free zucchini muffins with oat flour?
Omg, yes! That would work perfectly, too! I wouldn’t use almond flour or coconut flour for this recipe because they don’t always sub 1-1 and I haven’t tested them. And if you are not gluten free, you can totally use whole wheat flour for this instead!
Can I make this as a loaf instead of muffins?
I plan to test this ASAP, but I really think it should work! I would let it cook for 35-45 minutes!
Do I have to wring out my zucchini first to remove the liquid?
I never do! That being said, if your zucchini is really watery, then I found the perfect solution! Just add 1/3 cup of rolled oats to your batter when you add the zucchini and BOOM! No need to spend the extra time trying to get the water out.
I hope you enjoy these muffins as much as we do! If you are looking for more muffin and bread recipes, check these out:Print
These Gluten Free Chocolate Chip Zucchini Muffins never last a day in my house, they are that good! Also dairy free and perfect for the 21 Day Fix…just be sure you hide some before your family eats them all!
- 1 1/2 cups gluten-free 1-1 baking flour or all purpose flour (you can sub whole wheat)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 tsp apple cider vinegar
- 1/2 cup maple syrup
- 1/2 cup milk (almond milk or whatever you prefer)
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated fresh zucchini (you do not need to wring out the zucchini)
- 1/3 cup dairy free chocolate chips (optional)
- ***optional if you zucchini is super watery – 1/3 cup old-fashioned oats (I have made them with and without and love them both ways, maybe without a little more. With the oats, the muffins rise more, without they are a little more moist but could border on too moist for some. Your call!)
- Heat oven to 350°F and add prepare a muffin tin with parchment liners.
- In a large mixing bowl, whisk together flour, baking powder, baking soda, cinnamon and salt until combined. Set aside.
- In a separate mixing bowl, whisk together egg, maple syrup, milk, coconut oil, apple cider vinegar, and vanilla extract until combined. Pour this mixture into the dry ingredient mixture, and stir gently with a spoon until just combined – be careful not to overmix!
- Stir in the zucchini. If you want to add the optional oats, add them in, too.
- Finally add in the chocolate chips.
- Divide batter into 12 muffin and cook for 18-20 minutes or until a toothpick comes out clean.
- Transfer pan to a cooling rack and enjoy slightly cooled. Store in a sealed container for a few days, or freeze.
21 Day Fix Container Counts: 1 Yellow (1/2 Yellow Swap if you use choc chips, 1 oil/healthy fat tsp, 2 tsp sweetener tsp
- Serving Size: 1 muffin