Double Chocolate Gluten Free Zucchini Muffin Recipe

How to make moist & delicious gluten-free double chocolate chip zucchini banana muffins with cottage cheese, brown rice or oat flour, and zucchini. They’re naturally sweetened with applesauce and maple syrup with beautiful domed tops.

How to make moist & delicious gluten-free double chocolate chip zucchini banana muffins with cottage cheese, brown rice or oat flour, and zucchini. It's naturally sweetened with applesauce and maple syrup

Yes, you can make nutrient-dense muffins that are fluffy, gorgeous, and full of rich chocolatey flavor with my double chocolate gluten-free zucchini muffin recipe. 

My double chocolate zucchini banana muffins are nutritionally supercharged with zucchini, cottage cheese, bananas, and applesauce. And they’re made gluten-free with brown rice or oat flour. Maple syrup keeps them naturally sweetened without processed white sugar or corn syrups. Unlike most gluten-free muffins, these muffins bake with a gorgeous dome on top and have a light and fluffy texture. They are seriously delicious and completely satisfy my chocolate craving. This is an easy recipe for making delicious muffins for a quick breakfast that take full advantage of zucchini season.

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Why You’ll Love This Gluten-Free Double Chocolate Chip Zucchini Banana Muffin Recipe

  • Sweetened with the goodness of maple syrup and applesauce.
  • Gentle on the stomach due to easily digestible ingredients.
  • Swift and hassle-free preparation, with simple steps perfect for busy schedules.
  • Sneak in vegetables to your breakfast routine in the most delicious way.

Ingredients & Substitutions

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 moist & delicious gluten-free double chocolate chip zucchini banana muffins with cottage cheese, brown rice or oat flour, and zucchini. It's naturally sweetened with applesauce and maple syrup

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. 

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

Step 2: Combine the Wet IngredientsStep 1: Grate and Drain Your 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.

Adding wet ingredients to muffin batter.

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.

Juiced and zested orange on a kitchen counter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Adding wet ingredients to muffin batter.
Mixing cranberries into muffin batter.

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.

Cool Completely: Before storing, allow your muffins to cool down to room temperature. This prevents condensation from forming inside the storage container, which can lead to sogginess.

Airtight Container: Place your muffins in an airtight container to shield them from air exposure, which can dry them out and cause staleness. Make sure the container is clean and dry before placing the muffins inside.

Layering: If you’re stacking multiple muffins in a container, consider placing parchment paper or wax paper between the layers. This helps prevent them from sticking together and maintains their pristine appearance.

Refrigeration: You can keep your muffins in the refrigerator for short-term storage. Ensure they are in an airtight container or wrapped tightly in plastic wrap to prevent moisture loss. However, be cautious as refrigeration might affect the texture over time.

Freezing Instructions: To extend the shelf life of your muffins, freezing is an excellent option. First, individually wrap each muffin in plastic wrap or aluminum foil. Then, place the wrapped muffins in a freezer-safe zip-top bag. This double layer of protection prevents freezer burn and maintains freshness.

Thawing: When you’re ready to enjoy a frozen muffin, take it out of the freezer and let it thaw at room temperature or in the refrigerator. Avoid using the microwave to defrost, as it can cause uneven heating and affect the texture.

Are double chocolate banana muffins gluten free?

Yes, my recipe is gluten free with oat or rice flour.

My muffins turned out too moist. What did I do wrong?

Excess moisture, often from the zucchini, can lead to overly moist muffins. Ensure you drain the shredded zucchini properly and follow the recipe’s measurements accurately. If needed, gently squeeze out excess moisture from the zucchini before adding it to the batter.

Can I reduce the sugar content in the recipe?

Yes, you can reduce the sugar content by adjusting the amount of maple syrup or applesauce. However, keep in mind that altering the sweeteners might also affect the flavor and texture of the muffins.

Can I make these muffins nut-free?

 Absolutely. If you’re avoiding nuts, simply omit any nut butters or almond flour and opt for alternatives that suit your dietary needs.

My muffins didn’t rise as much as I expected. What can I do differently?

Achieving domed tops requires a high initial baking temperature (425°F) for the first few minutes, followed by a lower temperature (350°F). Make sure your oven is properly preheated, and avoid opening the oven door during the initial high-temperature phase.

Can I make mini muffins instead of regular-sized muffins?

Absolutely! Adjust the baking time accordingly, as mini muffins will likely require a shorter baking duration than regular-sized ones. Keep an eye on them and perform a toothpick test to determine when they’re done.

How to make moist & delicious gluten-free double chocolate chip zucchini banana muffins with cottage cheese, brown rice or oat flour, and zucchini. It's naturally sweetened with applesauce and maple syrup

Double Chocolate Gluten-Free Zucchini Banana Muffin Recipe

Gluten-Free diet-friendly recipe
How to make moist & delicious gluten-free double chocolate chip zucchini banana muffins with cottage cheese, brown rice or oat flour, and zucchini. They're naturally sweetened with applesauce and maple syrup with beautiful domed tops.
5 from 1 vote
Servings 11
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes

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.

Video

YouTube video

Nutrition

Calories: 257kcalCarbohydrates: 43gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 29mgSodium: 211mgPotassium: 324mgFiber: 4gSugar: 17gVitamin A: 98IUVitamin C: 5mgCalcium: 77mgIron: 1mg
Keyword applesauce, banana, brown rice flour, cottage cheese, gluten free, muffin, naturally sweetened, zucchini
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

Responses

  1. GD Avatar
    GD

    5 stars
    Love it, makes a great breakfast on the go

    1. admin Avatar
      admin

      Thank you for the feedback! I love eating these for breakfast too 🙂

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