These gluten-free chocolate zucchini egg muffins will satisfy your sweet tooth in a healthy way. Looking for a way to incorporate more fruits or veggies into your family's diet? Then, these muffins are a particularly excellent way to achieve that goal.
If you want to make these even healthier, then simply skip the chocolate chips. These baked delights make breakfast a breeze. Additionally, try them for a quick and healthy snack to curb your hunger.
Mom always said, "Eat your veggies!" This is certainly the best way to follow her advice.

Looking for another delicious and healthy muffin recipe? Then try my Double Chocolate Zucchini Muffins. These muffins pair particularly well with my Vanilla Peanut Butter Smoothie, or Antioxidant Breakfast Smoothie recipes.
Ingredients

- gluten free 1:1 flour
- baking powder
- salt
- cinnamon
- chocolate chips
- zucchini
- peanut butter
- maple syrup
- eggs
- coconut sugar
- vanilla extract
See the recipe card for quantities.
Substitutions
Sweet potato can be added instead of zucchini and enjoy sweet potato chocolate muffins!
Instructions
- First, preheat oven to 350°F. Then, line the muffin pan with liners.
- Next, in a small bowl, whisk together flour, cinnamon, baking powder, and salt.
- Meanwhile, in a large bowl, whisk peanut butter, maple syrup, and coconut sugar together until well combined. Next, add eggs and vanilla, then whisk again. Afterward, add zucchini.
- After, pour dry ingredients into wet ingredients. Then use a rubber spatula to mix until well combined. Finally, fold in chocolate chips.
- Then, scoop the batter into liners and fill to the top. Lastly, add more chocolate chips to the tops of the muffins, if desired.
- Finally, bake for 24 - 27 minutes.
Equipment
A muffin pan is generally recommended for this recipe. However, you can bake it in a loaf pan. The baking time will increase to about 50-60 minutes.
Storage
Store Gluten free chocolate chip muffins in an airtight container in the refrigerator for up to 6 days. Additionally, freeze muffins in an airtight container for up to 2 months.
★ Did you make this recipe? Don’t forget to give it a star rating below! I would love to hear back from you! You can also FOLLOW ME on Instagram, Pinterest, Tiktok, and Facebook for more delicious recipes!
📖 Recipe

Gluten Free Chocolate Zucchini Egg Muffins
Equipment
Ingredients
- 1 cup gluten free 1:1 flour
- 1 ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup chocolate chips
- 1 cup shredded zucchini drained
- ¾ cup peanut butter
- ¼ maple syrup
- 2 large eggs
- ½ cup coconut sugar
- ¾ teaspoon vanilla extract
Instructions
- First, preheat oven to 350°F. Then, line muffin pan with liners.
- Next, in small bowl, whisk together flour, cinnamon, baking powder, and salt.
- Meanwhile, in large bowl, whisk peanut butter, maple syrup and coconut sugar together until well combined. Next, add eggs and vanilla, then whisk again. Afterwards, add zucchini.
- After, pour dry ingredients into wet ingredients, and use a rubber spatula to mix until well combined, and finally fold in chocolate chips.
- Then, scoop batter into liners and fill to the top. Lastly, add more chocolate chips to tops of muffins, if desired.
- Finally, bake for 24 - 27 minutes.
`Tyanne says
Great way to use zucchini!
Natalie Perry says
My kids are going to love this. I am always in the lookout for ways to sneak in some nutrition, hidden with chocolate? Bonus points! Lol
NKendrick says
Any way to get those veggies in, right?!
Stephanie says
These chocolate chip zucchini muffins are to die for! I would not have thought to pair zucchini and chocolate - but it works perfectly. My gluten-free friends agreed!
NKendrick says
Stephanie, thank you so much for sharing your feedback! I’m glad you and your friends enjoyed them!
nancy wu says
wow these Chocolate Chip Zucchini Muffins are so satisfying and easy to make. Everyone loves them!
NKendrick says
Thank you, Nancy. I am so happy to hear they were a hit!