Gluten-Free Double Chocolate Zucchini Banana Muffin Recipe
My Double Chocolate Gluten-Free Zucchini Muffins are rich, fluffy, and full of nutrients! Made with zucchini, cottage cheese, bananas, and applesauce, these muffins are naturally sweetened with maple syrup and bake up with a perfect dome. They’re an easy, delicious way to enjoy zucchini season for breakfast or as a snack.
If you’re craving a rich, chocolatey muffin that’s also packed with nutrients, my Double Chocolate Gluten-Free Zucchini Muffin recipe is for you. These muffins have all the decadent flavor you want, but with a hidden boost of nutrition from zucchini, cottage cheese, bananas, and applesauce. They’re made gluten-free with brown rice or oat flour and naturally sweetened with maple syrup, so you can enjoy them without the processed sugars found in most store-bought options. The best part? They bake up with a beautiful dome and are incredibly light and fluffy—no dense, dry gluten-free muffins here. This is a go-to recipe I turn to whenever I want to make the most of zucchini season, and it’s a hit with anyone who tries them.
Why You’ll Love This Gluten-Free Double Chocolate Chip Zucchini Banana Muffin Recipe
- Nutrient-packed: Zucchini, cottage cheese, and bananas make these muffins a wholesome treat.
- Naturally sweetened: Maple syrup provides sweetness without processed sugars.
- Gluten-free goodness: Made with brown rice or oat flour for a light and fluffy texture.
- Perfect for zucchini season: A delicious way to use up fresh zucchini and enjoy a quick, healthy breakfast.
Ingredients & Substitutions
Here is everything you need to make the best-tasting double chocolate gluten free zucchini muffin recipe recipe:
Flexibility in the kitchen is key, and you can adapt the recipe to suit your dietary preferences and ingredient availability. Here are some ingredient substitutions you can consider for our gluten-free chocolate chip zucchini banana muffins:
Flour: Instead of brown rice or oat flour, you can use a gluten-free all-purpose flour blend. Almond flour or coconut flour can also be used, but keep in mind that they absorb more moisture, so adjustments might be needed.*
Sweeteners: Maple syrup can be substituted with honey, agave nectar, or another liquid sweetener of your choice. For a lower glycemic option, use coconut sugar in place of maple syrup.
Oil: Coconut oil can be replaced with melted butter, olive oil, or another neutral cooking oil.
Eggs: If you need an egg-free version, you can use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let it sit to thicken) for each egg required.
Cottage Cheese: Greek yogurt or dairy-free yogurt can be used as a substitute for cottage cheese.*
Bananas: Mashed ripe avocado can replace bananas, but note that it will alter the flavor and color of the muffins.
Chocolate Chips: Opt for dairy-free chocolate chips if you have dietary restrictions. Chopped dark chocolate, dark chocolate chips, or carob chips can also be used instead of chocolate chips.
Zucchini: Other grated vegetables like carrots can replace zucchini for a different twist.*
Vanilla Extract: Vanilla extract can be substituted with almond extract for a different flavor profile.
Baking Powder: If you don’t have baking powder, you can use a combination of baking soda and cream of tartar. For 1 teaspoon of baking powder, use 1/4 teaspoon baking soda and 1/2 teaspoon cream of tartar.*
Remember that substitutions might alter the taste, texture, and baking time of the muffins. It’s a good idea to test substitutions in a small batch before making a larger batch. The goal is to create muffins that you’ll enjoy and that align with your dietary needs and preferences.
*I have not tested these substitutions and cannot endorse the result.
How to Make My Double Chocolate Gluten-Free Zucchini Muffin Recipe
Step 1: Grate and Drain Your Zucchini
Shred one medium zucchini into a mesh strainer bag, cheesecloth, or towel. Twist and squeeze all the excess liquid from the zucchini. Then discard the liquid.
Spread the shredded zucchini on a cutting board and finely dice. Measure one packed cup of shredded zucchini.
Step 2: Combine the Wet Ingredients
Add the bananas, cottage cheese, applesauce, maple syrup, oil, apple cider vinegar, and vanilla extract to a mixing bowl. Use an immersion blender and blend until smooth. You could also use an upright blender. This will eliminate the cottage cheese texture and banana chunks.
Step 3: Add the Eggs
Add the eggs to your bowl using the whisk attachment on your immersion blender or with a hand whisk until blended.
Step 4: Add the Dry Ingredients
Add the brown rice or oat flour, cocoa powder, baking powder, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
Add the shredded zucchini and mini chocolate chips. Gently mix with a spatula until well combined.
Step 5: Pour into the Pan and Bake
Scoop the batter into a prepared muffin pan. Sprinkle with mini chocolate chips.
To get rounded tops on the muffins, bake at 425°F for 5 minutes. Leave the muffin tray in the oven, reduce the heat to 350°F, and bake for 20 minutes or until a toothpick comes out clean.
Double Chocolate Gluten-Free Zucchini Muffin Recipe Notes
Zucchini Prep: Use fresh zucchini when possible. Properly draining excess moisture from the grated zucchini is essential to prevent overly wet muffins. Ensure you measure one packed cup of shredded zucchini for accurate results.
Wet Ingredients Blending: Use an immersion blender or upright blender to achieve a smooth texture by thoroughly blending the wet ingredients. This step eliminates cottage cheese texture and banana chunks, resulting in a uniform batter.
Achieving Domed Tops: Preheat the oven to 425°F and bake the muffins for the first 5 minutes at this higher temperature to achieve those desirable rounded tops. Then, reduce the oven temperature to 350°F for the remainder of the baking time.
Delicious Serving Suggestions
- For breakfast: Serve warm with a side of Greek yogurt or scrambled eggs for a protein-packed morning.
- As a snack: Pair with a cup of coffee or tea for a quick, satisfying snack.
- On the go: These muffins are perfect to pack in lunchboxes or for a post-workout snack.
- With toppings: Add a spread of almond butter or a drizzle of honey for an extra touch of sweetness.
Do you love muffins? Check out more of my easy and nutritious muffin recipes:
Gluten-Free Double Chocolate Zucchini Banana Muffin Recipe
Ingredients
Wet Ingredients:
- 2 ripe bananas
- 1 zucchini
- 1/2 cup cottage cheese
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 tablespoons oil
- 2 teaspoons apple cider vinegar
- 1 teaspoon vanilla extract
- 2 eggs
Dry Ingredients:
- 2 cups oat flour or brown rice flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- Preheat the oven to 425°F.
- Shred one medium zucchini into a mesh strainer bag, cheesecloth, or towel. Twist and squeeze all the excess liquid from the zucchini. Then discard the liquid.
- Spread the shredded zucchini on a cutting board and finely dice. Measure one packed cup of shredded zucchini.
- Add the bananas, cottage cheese, applesauce, maple syrup, oil, apple cider vinegar, and vanilla extract to a mixing bowl. Use an immersion blender and blend until smooth. You could also use an upright blender. This will eliminate the cottage cheese texture and banana chunks.
- Add the eggs to your bowl using the whisk attachment on your immersion blender or with a hand whisk until blended.
- Add the brown rice or oat flour, cocoa powder, baking powder, cinnamon, and salt to the mixing bowl. Gently whisk just until the ingredients are blended. You do not want to overmix.
- Add the shredded zucchini and mini chocolate chips. Gently mix with a spatula until well combined.
- Scoop the batter into a prepared muffin pan. Sprinkle with mini chocolate chips.
- To get rounded tops on the muffins, bake at 425°F for 5 minutes. Leave the muffin tray in the oven, reduce the heat to 350°F, and bake for 20 minutes or until a toothpick comes out clean.
- Allow to cool on the counter before removing from the muffin pan. They can be stored in the fridge for a week or frozen for several months.
Love it, makes a great breakfast on the go
Thank you for the feedback! I love eating these for breakfast too 🙂