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Gluten-Free Double Chocolate Zucchini Muffins

Zucchini has definitely been the vegetable of choice this month. There's literally been nothing but zucchini breads, cakes, muffins, brownies, etc on my newsfeed for weeks now. I guess you guys can't get enough of it, so I figured I'd add one more recipe to your repertoire. And of course, it involves chocolate.

Chocolate and zucchini, if you don't already know, are the perfect pairing. I discovered this last year when I made these double chocolate zucchini brownies. Holy yum. Those two are made for each other.

So, naturally, I had to recreate this flavor combo as a breakfast option. Because let's face it, we all want desserts for breakfast. And now we can have them, in a healthy, gluten-free muffin!

That's right, these muffins are made entirely with almond flour and they've got ZERO refined sugar. I also used olive oil as the fat agent, and threw in some unsweetened almond milk for moisture. I admit, I was a little nervous whipping these up because I don't usually bake gluten-free, and I know that sometimes substitutions can go terribly wrong due to imperfect ratios. But I gave it a shot, and I'm so happy with the results!

These muffins are tender, moist, and fluffy, and uber chocolatey! And you can't taste the zucchini AT ALL. I intended to make these for breakfast but we ended up eating them all before then. Next time, I'll be doubling the batch for sure!

Gluten-Free Double Chocolate Zucchini Muffins

Yield: 12 muffins
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1 and 1/4 cups almond flour
1/3 cup cocoa powder
1 and 1/4 teaspoons baking soda
1/4 teaspoon baking powder
1/3 olive oil
1/3 cup raw honey
2 eggs
pinch of vanilla powder (or 1 teaspoon vanilla extract)
1/2 cup unsweetened almond milk
1 cup shredded zucchini, wrung dry
1/2 cup mini chocolate chips


Preheat oven to 400 degrees F. Line a muffin tin with cupcake liners and set aside.

In a medium-sized bowl, whisk together almond flour, cocoa powder, baking soda, and baking powder.

In another bowl, using an electric hand mixer, beat together olive oil, honey, eggs, vanilla, and almond milk. Beat in zucchini.

Slowly whisk in dry ingredients just until incorporated. Fold in chocolate chips.

Divide batter amongst prepared cupcake liners, filling each liner with about 3 tablespoons of batter.

Bake for 12-13 minutes or until a toothpick inserted into the center comes out clean. Let cool in tin for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle additional chocolate chips on top, if desired.

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