Gluten Free Chocolate Zucchini Muffins


  • 1 cup shredded zucchini
  • 1 medium ripe banana, mashed
  • 1/4 cup avocado oil
  • 3 extra large eggs
  • 1/2 cup maple syrup
  • 1/4 teaspoon sea salt
  • 1 cup coconut flour
  • 1/2 cup steel cut oats
  • 1/4 cup ground flaxseed
  • 3/4 cup tapioca flour
  • 1/3 cup cacao powder or unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/3 cup dairy free milk milk
  • 1/3 cup semi sweet chocolate chips
  • special equipment: muffin tins, vegetable spray and muffin liners


  1. Grate the zucchini and add the salt and stir until the salt is incorporated in the zucchini shavings.  
  2. Let sit for several minutes, then squeeze out extra water and place aside.
  3. In your large electric mixer, combine the mashed banana, eggs and maple syrup and mix on medium until combined.
  4. Add the rest of the ingredients, except for the chocolate chips and mix well for several minutes until combined.
  5. Add half the chocolate chips and stir until incorporated.
  6. Spray the muffin liners with vegetable spray and place in the muffin tin.
  7. Scoop the mixture into the muffin tins and top with four or fie chocolate chips.
  8. Bake at 350 for 30 minutes.
  9. Let rest until ready to eat and allow to cool completely before storing in an air tight tin.
  10. Refrigerate and use within 10 days.

Keywords: gluten free, zucchini, chocolate, muffins