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gluten-free chocolate zucchini muffins
Gluten-Free Chocolate Zucchini Muffins
My 4-year-old son, Fletcher, is always asking for muffins but I rarely buy them at the grocery store because so many brands have hidden ingredients in them. I wanted to create a muffin that was gluten-free, nut-free, and had some vegetables snuck in (of course!). I usually reach for the almond flour when making my gluten-free recipes but I wanted to try making these with other ingredients. These gluten-free Chocolate Zucchini Muffins are to die for. No one will know they are made up of vegetables!
As a bonus when making these muffins, Fletcher wanted to help. I always find something for him to do in the kitchen, even if it is something small like pouring an ingredient into a bowl after it is measured. He loves turning the food processor on and watching everything blend together so he was a big help with making these!
These nut-free and gluten-free Zucchini Chocolate Muffins also work great for any meal of the day, a snack, or as a dessert treat. On those mornings when you don’t have a lot of time, you can grab a couple of these and go! They also pair great with your morning coffee; I know this from a lot of testing. They also freeze great so make a double batch and save some for later.

I love adding different things to some of the muffins like blueberries, raspberries, chia seeds, or cocoa nibs before baking them to have a variety of flavors! – Alane Boyd

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gluten-free chocolate zucchini muffins
5 from 1 vote

Chocolate Zucchini Muffins

These muffins are absolutely delicious! My son and husband devoured them when I made these. I use this as my base recipe and will add ingredients like cocoa nibs, berries or chia seeds to some of them as I am pouring it into the muffin pans. It helps give some variety within a 24 muffin batch!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Dairy-free, Gluten-free, Nut-free
Servings: 24 muffins
Calories: 47kcal


Food processor
Muffin pans
Cupcake liner



  • Preheat oven on 350 degrees.
  • Cut off the end and stem of the zucchini and add it along with the garbanzo beans and dates to food processor. Blend until fully combined. Do not to blend fully into a soup texture. The muffins will still come out but they may turn out mushy.
  • Move mixture from the food processor to a mixer and add all remaining ingredients.
  • Mix on low for 30 seconds to combine ingredients. This will prevent the cocoa from exploding all over your kitchen. Then mix on high for one minute.
  • Line muffin pan with cupcake liners and pour mixture into muffin pan. These will not rise very much so you can fill almost to the top, leaving a little room in case it rises slightly. Cook for 20 minutes or all the way done through the middle of the muffin.


  1. Top these with yogurt or nut butter to make even more filling for meals and snacks (or dessert!). Try my pumpkin spice almond butter blend on these! 
  2. Reduce the amount of maple syrup if you want them less sweet.


Calories: 47kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 34mg | Sodium: 130mg | Potassium: 111mg | Fiber: 1g | Sugar: 5g | Vitamin A: 66IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg
Did you try this recipe?Mention @GetBurgerFit or tag #getburgerfit!

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Alane Boyd

Host of Cooking with My Friends and CEO of BurgerFit

Alane has kept her 40 lb weight loss off since 2013, and created BurgerFit and Cooking with My Friends as a way to get her family eating better. Her health journey started in 2012 after being diagnosed with high blood pressure and obesity. Frustrated and determined, Alane decided to make small, sustainable changes in her diet so that it would be maintainable for a lifetime. Now Alane maintains a healthy weight range and has incorporated quick and easy recipes that keep her picky family members eating better!

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BurgerFit helps make eating veggies fun and delicious for your pickiest of eaters! Our new take on an old classic combines veggies into delicious meat burgers, transforming them into healthy meals that everyone from 2 to 82 years old can enjoy. Each recipe has been tested with kids of all ages, both young and the grown ones. You’ll have them eating beets (and loving it) before they know it!

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Cooking with My Friends is a video series in which host, Alane Boyd, cooks healthy meals to help people get more comfortable in the kitchen. She sometimes travels to cook with chefs and home cooks around the world!

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Alane Boyd

Alane is the co-founder of BGBO Co, a business consulting company that helps business owners achieve their biggest goal and overcome their biggest obstacle. She is also the creator of BurgerFit and the host of Cooking with My Friends. Both were started to inspire people to eat healthier.


  • Melinda 90 says:

    5 stars
    So here’s a thing, every time I bake something with zucchini, whether it is bread or muffin, I always grate it super fine or blend like described here. Zucchini practically disappears into the batter and you wouldn’t even know it’s there. This is actually a magic ingredient – it does add to the yumminess a lot.

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