Chocolate Chocolate Chip Zucchini Muffins

"DOUBLE CHOCOLATE ZUCCHINI MUFFINS 🙌🏻 these remind me so much of those chocolate Costco muffins - fluffy, chewy chocolatey heaven, except gluten free, refined sugar free, veggie filled and protein rich!. . NOTES: these aren’t super sweet (think muffin, not cupcake) so you can add more maple syrup or chocolate chips if you want it real sweet. I used a mix of almond flour and @kingarthurflour gf flour: you could do all of one or the other, but the mix gives it this bomb texture. Espresso powder and collagen are both optional too!. . DOUBLE CHOCOLATE ZUCCHINI MUFFINS"
-- @beachsidekitchen

A Note from Feedfeed

Double chocolate is always a good idea. These Double Chocolate Zucchini Muffins are perfect for a sweet treat breakfast or an afternoon snack, plus they're gluten free!

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  • Recipe Card
Serves or Makes: 15

Recipe Card


  • 2 cups shredded zucchini
  • 2 eggs
  • 1/3 cup maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 cup coconut oil, melted
  • 1/4 cup Greek yogurt
  • 1/2 cup almond milk
  • 1 cup gluten free flour
  • 1/2 cup almond flour
  • 1/2 cup cocoa powder
  • 1 teaspoon instant espresso powder, optional, but enhances chocolate flavor
  • 3 scoops collagen peptides, optional
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt
  • 1/2 cup chocolate chips


  • Step 1

    Heat oven to 350. Mix together all wet ingredients until well combined. Add in dry ingredients and stir until combined. Fold in chocolate chips (I saved some extra chips for the top). Oil a muffin tin. Bake for 15-20 minutes or until a toothpick comes out with some wet crumbs

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