These Gluten Free Zucchini Muffins never last a day in my house, they are that good! These healthy zucchini muffins are also dairy free and perfect for the 21 Day Fix…just be sure you hide some before your family eats them all!
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This post was originally published on Aug 29, 2019 and is now being republished with more helpful tips and answers to FAQs. The delicious recipe is the same!
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.
Why I Love This Healthy Zucchini Muffin Recipe:
- These muffins are 21-day fix approved, WW friendly, and dairy and gluten free
- They are kid approved and an easy way to hide a little veggies
- The perfect afternoon snack to hold everyone over until dinnertime or make ahead breakfast for meal prep
- Moist, tender and just the perfect amount of sweetness with no refined sugar
- Mix and match your favorite mix-ins: raisins, nuts, berries- whatever your heart desires!
Ingredients Needed for the Best Gluten Free Chocolate Zucchini Muffins:
- Gluten-free 1-1 baking flour– or you can use all purpose flour or whole wheat flour if you don’t need a gluten free baking recipe. Bob’s Red Mill makes a great 1-1 gluten free flour blend that is my fave to use for this recipe.
- Baking powder and baking soda– to get the best rise, make sure these are both fresh!
- Ground cinnamon– cinnamon isn’t just an ingredient added for a hint of flavoring, it’s also a good thing for helping to control and lower your blood sugar.
- Salt– to bring out the sweetness in your muffins
- Eggs– I haven’t tried these with a flax egg, but it should work. If you try it, let me know how it goes!
- Apple cider vinegar– a little acid helps the baking powder do it’s job.
- Maple syrup– a healthy sweetener instead of granulated sugar. You can also swap honey.
- Almond Milk– I used almond milk but you can use whatever milk you have on hand for these.
- Melted coconut oil– this is the healthier option to use in place of vegetable oil or butter that some other recipes use. I have also used avocado oil with success.
- Vanilla extract– make sure you are using real vanilla and not imitation for the best flavor.
- Freshly grated zucchini– no need to wring out the excess moisture from the
zucchini, check out my tips below if you find your zucchini too watery. You can use a box grater usually used for blocks of cheese or a cheese grater if yours would grate squash well. I find the box ones are the easiest.
- Dairy free chocolate chips– while these are optional, I think chocolate and zucchini are made for each other. Feel free to sub with raisins and/or nuts.
Making these muffins couldn’t be easier! Simply:
- Preheat your oven to 350°F and prep your muffin tin with liners.
- Mix dry ingredients.
- In a seperate bowl, mix wet ingredients.
- Combine, then fold in zucchini and oats.
- Add your chocolate chips, then divide batter into 12 muffins.
- Bake for 18-20 minutes. Cool and enjoy!
Yes! These muffins are made with wholesome ingredients: 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 after school or after dinner healthy 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.
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!
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!
I plan to test this ASAP, but I really think it should work! I would let it cook for 35-45 minutes!
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 using paper towels trying to get the water out.
If you are looking for more gluten free muffin and bread recipes, check these out:
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Healthy Chocolate Chip Zucchini Muffins
- 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 teaspoon 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 your 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.