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Grain-Free Double Chocolate Chip Zucchini Muffins 

Whether you’re gluten-free, paleo, vegan, or simply want a healthier muffin, these zucchini chocolate treats are sure to satisfy your cravings without the guilt.

  • Total Time: 25 minutes
  • Yield: 12 muffins 1x


Units Scale
  • 1 heaping cup shredded zucchini (1 medium zucchini)
  • 1/2 cup grain free flour (Loving Bethblends)
  • 1/2 cup almond flour
  • 1/4 cup coconut flour
  • 1/2 cup cacao powder ( there is a difference in cocoa and cacao)
  • 1 tsp. baking powder
  • 1 pinch of sea salt
  • 2 eggs or 2 flax eggs
  • 1 tsp. vanilla
  • 3/4 cup sugar (used 1/2 cup coconut sugar and 1/4 cup golden Monkfruit)
  • 1/2 cup butter alternative: Used Nutiva virgin coconut oil, cold pressed unrefined but any butter will work!
  • 1/4 cup hazelnut milk or other favorite milk alternative
  • 1 cup chocolate chips (Lily’s, Enjoy Life or Hu’s chocolate morsels. Large, small or chunks all good) unrefined sugars and allergen friendly


1`. Pre-heat oven to 350-degrees

2. Grease muffin tin

3. Finely grate or shred zucchini to make 1 heaping cup

4. In a medium bowl blend together all the dry ingredients: Flours, baking powder, cacao, salt  SET ASIDE

5. In another medium bowl, cream together sugars and butter alternative

6. Then blend in the vanilla and eggs or flax eggs.

7. Alternate blending in flours and milk alternative

8. Fold in zucchini and chocolate chips

9. Scoop into greased muffins

10. Bake 16 – 20 minutes

Let cool and enjoy! I loved topping with coconut yogurt

  • Author: Curry Girls Kitchen
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes