What I love about GF Double Chocolate Zucchini Muffins
I’m absolutely head over heels for these Gluten-Free Double Chocolate Zucchini Muffins! Not only are they moist, fluffy, and irresistibly delicious, but they’re also packed with rich chocolate flavour. What’s more, they’re completely gluten-free, grain-free, low-carb, and keto-friendly, making them a fantastic choice for a variety of diets. The secret to their incredible moistness lies in the generous amount of zucchini, which elevates these muffins to a whole new level of perfection.
As someone who loves keeping muffins in my meal prep rotation, these have quickly become a go-to favourite. Best of all, they’re incredibly easy to make—you only need one bowl and about 10 minutes of prep time before popping them into the oven. Whether you’re gearing up for busy weekdays, planning a road trip, or simply want a reliable addition to your meal-prep routine, these muffins are the perfect grab-and-go treat.
What you will need to make GF Double Chocolate Zucchini Muffins
Here’s a list of ingredients that you will need:
- Almond flour – Almond flour is usually my go-to flour as it is naturally gluten-free, grain-free and low carb. You can buy it at most grocery stores these days. Be sure to get almond flour and not almond meal. Almond meal contains the skins of the almonds so it makes for a grittier texture. We want as fine of a flour as we can get for baking recipes like muffins and cakes!
- Cocoa powder – Using dutch-processed cocoa powder is what gives these muffins that deep, dark, rich brown colour.
- Xylitol – I love using xylitol for baking because it’s low-carb, sugar-free and amazing for your dental hygiene! You can use regular granulated sugar in this recipe too if you aren’t low-carb.
- Eggs – You will need 4 eggs for this recipe to achieve that perfect texture and consistency. Make sure your eggs are at room temperature before you start adding them to the mix.
- Butter – A good tip to remember is that when you are baking, always use unsalted butter as opposed to salted butter. Salted butter can be a bit overpowering and result in an overly salty end product. If you must use salted butter, just make sure that you omit the adding of sea salt to the mix.
- Yogurt – Adding a little plain yogurt helps the muffins to rise as it activates the baking soda. It helps to keep these muffins moist too!
- Vanilla – I added a little pure vanilla extract for flavour. It works well with the cocoa to bring about a delicious muffin!
- Zucchini – It will take about 1 large or 2-3 small zucchini’s to get 2 cups of shredded zucchini. The 2 cups is measured out after the zucchini has been squeezed.
Helpfull Tips:
Here are a few more tips to help you get the best muffin result:
- Use a dish cloth or towel to squeeze out as much liquid from the zucchini as you can before adding it to the mix. If the liquid is not squeezed, you will end up with a very sloppy, wet muffin.
- You don’t have to mix the wet and dry ingredients separately; just use one bowl – less mess!
- If you really want to bring out the chocolate flavour, try adding 1 tsp of espresso powder or super fine coffee grounds. This will really make the chocolate pop.
- Dutch-processed cocoa powder isn’t required, but it does give the muffins that beautiful, deep, dark brown colour.
GF Double Chocolate Zucchini Muffins
Equipment
- 2 Muffin Tins
Ingredients
- 1/4 cup unsalted butter softened to room temperature
- 2/3 cup non-GMO xylitol (or sugar if not low carb)
- 4 eggs at room temperature
- 1/4 cup plain greek yogurt
- 1 tsp pure vanilla extract
- 2 cups almond flour
- 1/3 cup dutch-processed cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 2 cups shredded zucchini squeezed and lightly packed
- 1/2 cup chocolate chips plus more for topping
Instructions
- Preheat the oven 350F and line two muffin tins with paper liners. You will need 13 total. Set aside.
- In a medium-sized bowl, whisk together the softened butter and xylitol until combined. Add the eggs, yogurt and vanilla and whisk again until combined.
- Add the almond flour, cocoa powder, baking powder, baking soda and salt and whisk until fully combined.
- Add the shredded zucchini to a dish towel and squeeze out as much liquid as possible. Measure out 2 cups of shredded zucchini, lightly packed. Then, fold it into the muffin batter until combined.
- Fold in the chocolate chips.
- Scoop the batter into the prepared muffin liners until you have 13 equally filled cups.
- Bake in the preheated oven for 22-23 minutes or until a toothpick inserted comes out clean. Check at 22 minutes.
- Let cool for at least 15 minutes and then enjoy!
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