This Gluten-Free Triple Chocolate Zucchini Muffins are moist and tender with triple the chocolate! Drizzled with ganache and sprinkled with chocolate chips is my favorite way to prepare this zucchini muffins.
This fudgy chocolate chip zucchini muffin is an easy, one bowl preparation method that comes together within minutes. Don’t want muffins, make them into gluten-free chocolate zucchini bread instead!
Do you have extra zucchini from the garden that you are not sure what to do with? Print up this recipe and make a special treat for your whole family. Easy, delicious and healthy describes this chocolate zucchini muffins recipe that my mother passed down to me.
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How To Make Gluten Free Muffins
Prepare the zucchini for the zucchini muffins recipe. I like to use my Braun chopper attachment to get the right sized pieces. I have also used a Ninja blender/food processor an gotten the same results.
Gather all of your ingredients to make your chocolate zucchini muffins recipe.
Preheat the oven to 325 degrees. Grease the standard size muffin pans or insert paper wrappers and set aside.
In a large mixing bowl combine the grated zucchini, sugar, oil, eggs and vanilla. Combine the dry ingredients in a separate bowl with a whisk: flour, salt, cinnamon, baking soda, baking powder and baking cocoa.
Add the flour mixture to the zucchini mixture and mix well. Mix in ¾ cup chocolate chips. Using a #20 scooper, fill the muffin cups 2/3 full. Top with the remaining chocolate chips.
How Long Do I Bake Chocolate Zucchini Muffins?
Bake at 325 degrees for about 20 minutes until muffins test done with a toothpick. Remove from the oven when done and place pan on the cooling rack for 10 minutes. After 10 minutes, remove the muffins from the pan and let cool on the cooling rack.
Triple Chocolate Zucchini Muffins Topping
Heat the heavy whipping cream to just boiling. I like to pop mine in the microwave on high for about 45 seconds.
Add the heavy whipping cream to the chocolate chips and whip to melt all of the chocolate. Let cool until the desired consistency is achieved. Drizzle over the muffins.
Can You Freeze Gluten Free Chocolate Zucchini Muffins?
The triple chocolate zucchini muffins freezes very well for up to 6 months. Wrap the muffins in plastic wrap and then place into a freezer Ziploc bag. Date and write “Gluten Free Triple Chocolate Zucchini Muffins” on the outside of the bag.
Gluten Free Chocolate Zucchini Muffins
This Gluten Free Chocolate Zucchini Muffins are moist, tender and topped with chocolate chips and drizzled with ganache!
Ingredients
- Eggs, large 3 (5.8 oz) (165 g)
- Vegetable Oil 1 cup (7.8 oz) (219 g)
- Sugar, granulated 2 cups (15 oz) (425 g)
- Vanilla 1 tablespoon (0.6 oz) (18 g)
- Zucchini, seeded, chopped or grated 2 cups (11.4 oz) (323 g)
- Gluten Free Flour, all purpose 2 1/2 cups (11.5 oz) (325g)
- Salt, iodized 1 teaspoon (0.25 oz) (7 g)
- Cinnamon, ground 1 teaspoon (0.1 oz) (3 g)
- Baking Soda 1 teaspoon (0.2 oz) (6 g)
- Baking Powder 1/4 teaspoon (0.1 oz) (2 g)
- Baking Cocoa Powder 1/2 cup (1.6 oz) (45 g)
- Chocolate Chips, Semi-sweet 1 cup, divided (6.3 oz) (179 g)
- Topping
- Heavy whipping Cream 1/2 cup (4 oz) (115 g)
- Chocolate Chips, Semi-sweet 3/4 cup (4.8 oz) (136 g)
Instructions
- Chop or grate the zucchini needed for your recipe. I like to use my Braun blender/chopper for this task. I have also used my Ninja blender and have gotten the same results.
- Gather all of your ingredients to make your chocolate zucchini muffins recipe.
- Preheat the oven to 325 degrees. Grease the standard size muffin pans or insert paper wrappers and set aside.
- In a large mixing bowl combine the grated zucchini, sugar, oil, eggs and vanilla.
- Combine the dry ingredients in a separate bowl with a whisk: gluten free flour, salt, cinnamon, baking soda, baking powder and baking cocoa powder.
- Add the flour mixture to the zucchini mixture and mix well.
- Mix in ¾ cup chocolate chips.
- Top with the remaining chocolate chips.
- Bake at 325 degrees for about 20 minutes until bread test done with a toothpick. Remove from the oven when done and place pan on the cooling rack for 10 minutes.
- After 10 minutes, remove the muffins from the pan and let cool on the cooling rack.
- Gluten Free Triple Chocolate Zucchini Muffins Topping - Heat the heavy whipping cream to just boiling. I like to pop mine in the microwave on high for about 45 seconds. Add the heavy whipping cream to the chocolate chips and whip to melt all of the chocolate.
- Let cool until the desired consistency is achieved. Drizzle over the muffins.
Notes
Can You Freeze Chocolate Zucchini Muffins?
The triple chocolate zucchini muffins freeze very well for up to 6 months. Wrap the muffins in plastic wrap and then place into a freezer Ziploc bag. Date and write “Gluten Free Triple Chocolate Zucchini Muffins” on the outside of the bag.
Zucchini Chocolate Chip Bread
Don’t want muffins? This recipe can easily be made into bread. Makes 2 loaf pans. Bake for 1 hour.
Nutrition Information
Yield
36Serving Size
1Amount Per Serving Calories 194Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 7gCholesterol 19mgSodium 106mgCarbohydrates 24gFiber 1gSugar 16gProtein 2g
Note: For exact nutritional information, consult your dietitian. All nutritional information is simply a guideline.
Zucchini Chocolate Chip Bread
Don’t want muffins? This recipe can easily be made into bread. Makes 2 standard sized loaf pans. Bake for about 1 hour. Get my full Triple Chocolate Zucchini Bread recipe here.
Other Muffin Recipes
- Triple Chocolate Zucchini Muffins
- Best Banana Muffins
- Keto Lemon Poppy Seed Muffins
- Easy Muffins, Scones, and Scomuffies
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If you enjoy this recipe, you may enjoy the following: Zucchini Bread and Gluten Free Rice Pudding
