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close up of a chocolate zucchini muffin topped with cocoa powder, bee pollen and mini chocolate chips

Chocolate Zucchini Muffins (Gluten Free)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Katie
  • Prep Time: 10 min
  • Cook Time: 20 min
  • Total Time: 30 minutes
  • Yield: 11-12 muffins 1x


These healthy chocolate zucchini muffins are made with almond flour and loaded with freshly shredded zucchini.  They are deliciously moist, gluten free and paleo friendly.




  1. Preheat oven to 350 degrees F
  2. In a medium-sized mixing bowl, combine all dry ingredients.
  3. Add in wet ingredients and whisk until smooth.
  4. Pour batter into a silicone lined muffin pan (recipe makes 11-12 muffins, depending on how full you fill the liners).
  5. Bake at 350 degrees for 20 minutes.
  6. Remove from oven and cool 5 minutes in the baking pan, then transfer to a wire cooling rack.  Remove the muffins from the silicone liners after they have cooled to room temperature.
  7. Muffins best stored in an air-tight container in the fridge, up to one week.


*No need to remove the moisture from the zucchini