Grain Free Double Chocolate Zucchini Muffins

Don’t worry, I’m still here! I apologize for the lack of posts lately. I’ve been feeling a little under the weather the past couple weeks. However, I’m making up for it with these grain free double chocolate zucchini muffins! Zucchini season is in full force and my mom had an abundance in her garden. I always liked zucchini bread as a kid so I decided to come up with a recipe of that nature. Of course I had to add cocoa powder and chocolate chips to cater to all of my fellow chocolate lovers out there.

These grain free double chocolate zucchini muffins literally taste like chocolate cake and I’m addicted. I like to top them with a dollop of whipped cream for a healthier dessert. They’re also super moist! There’s nothing more disappointing than a dry muffin or a dry piece of cake.

Grab your bounty of zucchini and give these babies a try!

double chocolate zucchini muffins

double chocolate zucchini muffins

double chocolate zucchini muffins

Grain Free Double Chocolate Zucchini Muffins

  • Servings: 10
  • Difficulty: easy
  • Print


Dry Ingredients

  • 1 cup almond flour
  • 1/4 cup coconut flour
  • 1/4 cup cocoa powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/4 tsp. salt

Wet Ingredients

  • 1 cup shredded zucchini that has been pressed and squeezed to remove water (see instructions below)
  • 1/4 cup melted coconut oil
  • 3 Tbsp. maple syrup
  • 3 large eggs
  • 1½ tsp. vanilla extract
  • 1 – 2 Tbsp. unsweetened almond milk or milk of choice

Add ins:

  • 1/2 cup chocolate chips – I love to use Lily’s since their sugar free


  1. Preheat your oven to 350 F and grease a muffin pan.
  2. In a medium bowl, whisk together all of the dry ingredients.
  3. Before mixing together the wet ingredients, place the shredded zucchini into a colander and press/squeeze out as much liquid as possible. Adding a pinch of salt to the zucchini helps to remove extra water also.
  4. Add the zucchini, coconut oil, maple syrup, eggs and vanilla to a large bowl and whisk well.
  5. Add the dry ingredients to the wet ingredients and stir until fully mixed.
  6. Add 1 Tbsp. of almond milk and stir. If your batter is still too thick, add the second tablespoon of milk.
  7. Fold in the chocolate chips.
  8. Distribute the batter into the muffin pan, filling each one about 1/2 way.
  9. Bake for 25 – 30 minutes or until they’re no longer mushy in the center and a toothpick comes out clean.
  10. Enjoy!!



One comment

  1. I know I say this a lot, but it always applies…this recipe did not disappoint! I didn’t have a muffin pan at our cabin so I made it in a loaf pan, baked it the same amount of time, and it turned out great! Thanks Katie!!

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