Double Chocolate Zucchini Muffins

Hi friends!

Gluten-free baking can be a serious challenge at the best of times. Somehow these muffins are light, moist, fluffy and cupcake-y – which are all adjectives I’ve never EVER used to describe gluten-free baking before! So you should probably give them a chance. The quinoa flour and greek yogurt give these muffins an extra kick of protein, and there isn’t a ton sugar in these either. Plus with the added zucchini, one could even say that they’re riiiight on the cusp of being healthy.

If you’re not into the quinoa flour you can substitute with regular flour, or even try oat flour or whole wheat flour.


Makes 12 muffins

  • 1 cup quinoa flour
  • 1/2 cup unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs
  • 1/2 cup plain greek yogurt
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 2 tsp vanilla
  • 1/3 cup coconut oil, slightly melted
  • 1 cup grated zucchini **
  • 1/2 cup semi-sweet chocolate chips


  1. Preheat oven to 350º and grease muffin tin and set aside.
  2. In a large mixing bowl combine quinoa flour, cocoa, baking powder, baking soda, salt, and chocolate chips. Stir thoroughly and set aside.
  3. In a different bowl whisk the eggs until slightly frothy. Slowly add the yogurt and continue to whisk until it is fully incorporated. Whisk in the maple syrup, brown sugar, vanilla and coconut oil, slowly and one by one in the same manner.
  4. Carefully fold in the grated and half-dried zucchini**.
  5. Add the wet ingredients to to dry ingredients mixing very gently until just combined. DO NOT OVER STIR, or you will end up with hard pucks instead of muffins.
  6. Divide evenly between muffin cups, filling them about 3/4 full. Top with additional chocolate chips if desired.
  7. Bake for 17-19 min or until the tops are firm, or if you directly insert a toothpick and it comes out clean.
  8. Cool for 10min in the muffin tin before turning them onto a wire rack to finish cooling fully.

**grate the zucchini and pat it about half way dry, you want to leave some of the moisture.

Let me know how it goes! Do you think you’ll eat them leisurely with coffee after supper or on the fly as you run out the door in the morning?

4 thoughts on “Double Chocolate Zucchini Muffins

  1. Zucchinis are so versatile. When I was working many long years ago we had a community garden which grew megatonnes of zucchini – well, i may be exaggerating just a bit. There were LOTS! We started collecting recipes – I think we ended up with over 200. Called it the Z file. Don’t know whatever happened to that book.


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