Irresistibly Delicious & Healthy Gluten-Free Chocolate Chip Zucchini Muffins (Dairy-Free!)
These Gluten-Free Chocolate Chip Zucchini Muffins are a true household favorite – they disappear almost as quickly as I can bake them! Perfectly moist, incredibly flavorful, and packed with wholesome goodness, these muffins are not only gluten-free and dairy-free but also a fantastic option for the 21 Day Fix. Consider yourself warned: you might need to hide a few if you want any for yourself!
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This post was originally published on Aug 29, 2019, and is now being republished with more helpful tips and answers to FAQs. The delicious recipe is exactly the same!
There’s something truly special about the end of summer, a season often associated with an abundance of fresh zucchini. For years, I’ve harbored a deep desire to share a beloved zucchini recipe, whether it be bread or muffins, that captures the essence of this seasonal vegetable. My journey with zucchini bread began in childhood, deeply rooted in the memories of my grandma, Helen.
Grandma Helen was famous for her zucchini bread. She would bake massive batches, generously distributing loaves to all her friends and family, and always had a stash in her freezer for visitors. Her zucchini bread remains, to this day, the most exquisite I’ve ever tasted – a true testament to her baking prowess and the love she poured into everything she made. I miss her and those cherished moments dearly.
As much as I loved her classic recipe, I also longed to create a version that was healthy, gluten-free, and dairy-free, specifically so my son, Max, could enjoy it without any dietary concerns. Crafting a healthy, gluten-free, and dairy-free zucchini bread proved to be a delightful challenge, requiring several attempts to perfect the right balance of texture and flavor.
If you’re a muffin enthusiast like us, don’t forget to check out these other fantastic recipes: our comforting Pumpkin Cream Cheese Muffins or my widely adored Apple Muffins, both of which are always a hit!
But I finally did it! After much experimenting, I landed on this incredible muffin recipe. I opted for muffins over a loaf of bread because my children are far more likely to embrace something with green flecks of vegetables when it comes in a fun, individual muffin form. And to make them even more irresistible, I added chocolate chips – because let’s be honest, zucchini and chocolate are a match made in heaven, perfectly complementing each other’s flavors.
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Why You’ll Love These Healthy Zucchini Muffins
These gluten-free zucchini muffins aren’t just delicious; they’re incredibly versatile and cater to various dietary needs, making them a perfect addition to any healthy lifestyle:
- Dietary Friendly: These muffins are approved for the 21-Day Fix, Weight Watchers friendly, and completely dairy-free and gluten-free, making them suitable for many dietary preferences and restrictions.
- Kid-Approved Veggie Boost: They’re a fantastic way to sneak in some extra vegetables into your children’s diet. The subtle sweetness and chocolate chips effectively mask the zucchini, turning it into a treat even picky eaters will adore.
- Perfect Anytime Treat: Whether you need a quick grab-and-go breakfast, a satisfying afternoon snack to tide you over until dinner, or a healthy dessert option, these muffins fit the bill perfectly. They’re excellent for meal prepping as well!
- Moist, Tender, & Naturally Sweet: Enjoy a wonderfully moist and tender texture with just the right amount of sweetness, achieved without any refined sugars. The natural sweetness from maple syrup perfectly complements the zucchini and chocolate.
- Customizable Mix-Ins: Feel free to get creative! While chocolate chips are a favorite, you can easily swap them or add other delicious mix-ins like raisins, chopped walnuts or pecans, or even fresh berries for a different flavor profile.
Essential Ingredients for Gluten-Free Chocolate Chip Zucchini Muffins
Crafting these healthy and delicious muffins requires a simple list of ingredients, each playing a crucial role in achieving the perfect taste and texture:
- Gluten-Free 1-to-1 Baking Flour: This is key for a truly gluten-free recipe. My personal favorite is Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour, which works beautifully here, providing a texture very similar to traditional flour. If you don’t need a gluten-free option, you can easily substitute with all-purpose flour or whole wheat flour for added fiber.
- Baking Powder and Baking Soda: These leavening agents are vital for giving your muffins a light and fluffy rise. Always check their freshness before baking to ensure the best results.
- Ground Cinnamon: More than just a warm, comforting spice, cinnamon also boasts benefits for blood sugar regulation, adding both flavor and a healthy touch to your muffins.
- Salt: A pinch of salt is essential to balance the sweetness and enhance all the other flavors in the muffins, preventing them from tasting flat.
- Eggs: Eggs provide structure and moisture. While I haven’t personally tested it, a flax egg might work as a vegan substitute. If you give it a try, please let me know how it turns out!
- Apple Cider Vinegar: A small amount of acid, like apple cider vinegar, reacts with the baking soda to create the necessary lift, contributing to the muffins’ tender crumb.
- Maple Syrup: This natural sweetener provides rich flavor without the need for refined granulated sugar. Pure honey is another excellent alternative if you prefer.
- Almond Milk: I use unsweetened almond milk to keep these muffins dairy-free, but feel free to use any plant-based milk or even regular dairy milk you have on hand.
- Melted Coconut Oil: A healthier fat option compared to vegetable oil or butter often found in other recipes. Melted avocado oil is another great substitute that yields equally delicious results.
- Vanilla Extract: For the best and most authentic flavor, always opt for pure vanilla extract over imitation varieties. It makes a noticeable difference!
- Freshly Grated Zucchini: The star ingredient! You don’t need to wring out the excess moisture from the zucchini for this recipe. However, if your zucchini seems exceptionally watery, check my helpful tip in the FAQs below about adding oats. A box grater or a cheese grater that can handle squash effectively will make prep quick and easy.
- Dairy-Free Chocolate Chips: While optional, I firmly believe chocolate chips and zucchini are a match made in culinary heaven. They add a delightful sweetness and texture. If chocolate isn’t your preference, feel free to substitute with raisins, chopped nuts, or a combination of both.
Step-by-Step Baking Instructions
Making these wholesome and delicious muffins is incredibly straightforward. Just follow these simple steps:
- Prepare Your Oven and Muffin Tin: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with parchment paper liners to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, ground cinnamon, and salt until they are well combined. Set this bowl aside.
- Mix Wet Ingredients Separately: In a separate medium mixing bowl, whisk together the eggs, maple syrup, almond milk, melted coconut oil, apple cider vinegar, and vanilla extract until the mixture is smooth and fully incorporated.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl with the dry ingredients. Stir gently with a spoon until the ingredients are just combined. Be careful not to overmix the batter; overmixing can lead to tough muffins. A few lumps are perfectly fine!
- Fold in Zucchini (and Oats): Gently fold the grated zucchini into the batter. If your zucchini is particularly watery, now is the time to also fold in the optional 1/3 cup of old-fashioned rolled oats (see FAQ for more details on this tip!).
- Add Chocolate Chips: Finally, gently stir in the dairy-free chocolate chips until they are evenly distributed throughout the batter.
- Fill Muffin Tin and Bake: Divide the muffin batter evenly among the 12 prepared muffin cups. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Enjoy: Once baked, transfer the muffin pan to a wire rack to cool slightly. These muffins are truly delightful when enjoyed warm. Store any leftovers in an airtight container at room temperature for a few days, or freeze them for longer storage.
Frequently Asked Questions (FAQs)
Absolutely! These muffins are crafted with a focus on wholesome, natural ingredients. They feature nutrient-rich zucchini, natural maple syrup instead of refined sugar, healthy fats from coconut oil, and a touch of dark chocolate. They are nutritious enough to be a guilt-free breakfast option and delicious enough to serve as an after-school snack or a light dessert. My husband, for instance, finds them so good he could happily eat them all day long! For those following the 21 Day Fix, remember to count these as a 1/2 treat swap due to the chocolate chips. The small amount of chocolate means it won’t be a full treat swap, making them a balanced choice.
No problem at all! My grandma’s original zucchini bread often included raisins and walnuts, and I highly recommend that combination. You could add 1/3 cup of plump raisins and 1/3 cup of chopped walnuts (or pecans!) for a delicious twist. These amounts are generally small enough not to count as additional containers for the 21 Day Fix, making them a great wholesome addition.
Yes, absolutely! Oat flour would work perfectly in this recipe and would be a fantastic gluten-free alternative. However, I wouldn’t recommend substituting with almond flour or coconut flour without significant recipe adjustments, as they don’t always behave as a 1-to-1 swap and I haven’t tested them. If you’re not gluten-free, feel free to use whole wheat flour or a combination of whole wheat and all-purpose flour for a similar healthy outcome!
I’m currently working on testing this as a loaf! While I haven’t finalized the exact baking time, I’m confident it should work. I would suggest baking it in a standard loaf pan for approximately 35-45 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as oven temperatures can vary.
Nope, I never do! This recipe is designed to use the natural moisture of the zucchini. However, if you find your grated zucchini exceptionally watery, I have a perfect solution for you! Simply add 1/3 cup of old-fashioned rolled oats to your batter along with the zucchini. The oats will absorb the excess moisture beautifully, eliminating the need for the extra step of wringing out the zucchini with paper towels. It’s a fantastic trick that works every time, and you’ll love the slightly chewier texture the oats add!
More Gluten-Free Muffin and Bread Recipes to Try
If you’ve fallen in love with these healthy zucchini muffins and are searching for more gluten-free baking inspiration, explore some of these other fantastic recipes:
- Healthy Banana Oatmeal Blender Muffins [Gluten-free | Dairy-free | 21 Day Fix | Weight Watchers]
- 21 Day Fix Blueberry Muffins {Gluten Free, Dairy Free}
- 21 Day Fix Banana Bread (Gluten-free | Dairy Free)
- Healthy Pumpkin Oatmeal Banana Bread [21 Day Fix | Gluten-free/Dairy-free]
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Healthy Chocolate Chip Zucchini Muffins
Pin Recipe
Equipment
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Parchment Cupcake Liners
Ingredients
- 1 1/2 cups gluten-free 1:1 baking flour or all-purpose/whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 teaspoon apple cider vinegar
- 1/2 cup maple syrup
- 1/2 cup milk almond milk or your preferred milk
- 1/4 cup melted coconut oil
- 1 teaspoon vanilla extract
- 1 1/2 cups grated fresh zucchini (no need to wring out the zucchini)
- 1/3 cup dairy-free chocolate chips (optional)
- ***Optional (if zucchini is very watery) – 1/3 cup old-fashioned oats (I’ve made them both ways; oats add more rise, no oats make them slightly moister. Your preference!)
Instructions
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Heat oven to 350°F (175°C) and prepare a 12-cup muffin tin with parchment liners.
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In a large mixing bowl, whisk together the gluten-free flour, baking powder, baking soda, cinnamon, and salt until well combined. Set aside.
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In a separate mixing bowl, whisk together the eggs, maple syrup, milk, coconut oil, apple cider vinegar, and vanilla extract until combined. Pour this wet mixture into the dry ingredients, and stir gently with a spoon until just combined – be careful not to overmix!
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Stir in the grated zucchini. If you are using the optional oats to absorb extra moisture, add them in at this stage as well.
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Finally, gently fold in the dairy-free chocolate chips until evenly distributed.
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Divide the batter evenly into the 12 muffin cups and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
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Transfer the muffin pan to a wire cooling rack and allow the muffins to cool slightly before enjoying. Store any leftover muffins in a sealed container at room temperature for a few days, or freeze them for up to 3 months.
Notes
21 Day Fix: 1 YELLOW (use 1/2 yellow treat swap if you use chocolate chips), 1 TSP, 2 sweetener TSP (per muffin)
WW: 9 points (per muffin) with chocolate chips; 7 points (per muffin) without chocolate chips [Calculated using 1:1 baking flour, almond milk, and optional oats]