zucchini chocolate chip muffins

Zucchini Chocolate Chip Muffins

For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe.  Our garden is just petering out with the severe frost we had last weekend and I need to get going on pulling up all the wilted plants from the yard.

Meanwhile, with this colder weather I’ve been a baking fiend and my family is fully taking advantage of this, loading themselves up with gluten free goodies.

Print Recipe
Zucchini Chocolate Chip Muffins
  1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  2. In a large bowl, combine eggs, oil, honey and zucchini
  3. Mix dry ingredients into wet thoroughly
  4. Stir in chocolate chips
  5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
  6. Spoon approximately 1 tablespoon of batter into each muffin tin
  7. Bake at 350° for 18-22 minutes
  8. Cool and serve

Last night I had a fabulous time teaching at the Culinary School of the Rockies.  My next class is on October 28th at Bauman College, right here in the heart of Boulder.

My busy week started off with a super fun interview Monday on 9 NewsColorado and Company television program, during which we discussed my high protein gluten free cookbook and ate lots of treats that I brought to the show.

The busy week continues this Sunday as I will be appearing at the ADA conference in Denver.  For more information please see my book tour page.


  1. milla says

    This is my first time baking with coconut flour.
    I substituted Avocado oil for Grapeseed and Date Syrup instead of honey. Enjoy Life Chocolate chunks instead of chocolate chips, and i made regular size muffins instead of mini. Increased bake time to about 30 minutes, however the muffins still came out a little too soft. BUT very yummy regardless. They’re still a little warm, so maybe they’ll get more solid when they cool completely. Also, i used the Coconut Secret brand of coconut flour (I read your disclaimer regarding different brands not working with your recipes after the fact), so this may be the reason for the texture being off. Regardless, the muffins are delicious, and hopefully will be well accepted by my most tough critics (ages 8 & 10) tomorrow.

  2. Kristi says

    I replaced the grapeseed oil with equal parts butter and replaced the honey with equal parts maple syrup. I also doubled the recipe and it made a dozen full size muffins. I baked them for about 25 min. I made them yesterday morning and they were so good that my husband asked me to make more this morning which I gladly did! Thank you so much for your recipes! I baked your chocolate and vanilla cupcakes for my daughter’s bday and no one could tell that they weren’t ‘regular’ cupcakes!

  3. Sophia White says

    Thanks for the recipe Elana. Just to let others know I tried it with coconut oil and they did not turn out so well – quite dense and oily.

  4. Christine says

    Hi Elena,
    Thanks for all your yummy recipes.

    Do you by chance know if Xylitol (birch bark only based, not corn) will work in lieu of honey?

    I have successfully kicked candida out of my body – but in the end, most honey had to go for now. I can tolerate birch bark xylitol well but wonder if I can bake with it.

    thanks, prayers and blessing … Christine

  5. Jane Morrell says

    Would coconut oil work when making these? I don’t have grapeseed on hand but I have PLENTY of coconut oil. Thanks!

  6. Elisa says

    Great recipe! Just finished baking them, I had to taste one even though it was still warm… delish! Even my dad tasted them and he couldn’t taste the zucchini in them at all! I had to modify the recipe to fit what I had in the house, they don’t look as nice as yours but still taste very good! Used cocoa instead of cinnamon because for some strange reason I am not too found of cinnamon and I used coconut sugar instead of honey and coconut oil instead of grapeseed oil and they still came out good! Thanks!!

  7. Maureen says

    Made these tonight and while they had great taste I had to bake them much longer than suggested. I didn’t have grape seed oil so used regular olive oil, maybe that was the difference and they were still fairly soft when I took the out of the oven. Not criticism at all because they were delicious but wondered if I did soething wrong?

    • Elana says

      Maureen, I’m glad you enjoyed this recipe! It could be that your substitution created the need to bake these longer, or it may be that your oven temp is a bit lower than it reads. Sometimes when it’s a rainy day I have to bake a recipe a bit longer. The important thing is that it worked!

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