DOUBLE CHOCOLATE ZUCCHINI BLENDER MUFFINS (GF, DF, NO REFINED SUGAR)
on Sep 08, 2023, Updated Aug 31, 2025
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A not-too-sweet but still indulgent treat that sneaks in a full zucchini for added vitamins and nutrients! The chocolate chips add a pleasant sweetness, as does the honey and applesauce.
The only thing better than baking is baking with friends! When I visited my close friend Rachel Devaux (aka @rachelsgoodeats) a few summers ago, we whipped up these epic Double Chocolate Zucchini Blender Muffins.
They turned out so well that we both knew we just had to share them immediately with all of you.
This recipe is perfect for making at any time of year, but especially during the summer months when zucchini is in season. I promise, you won’t even taste the zucchini. It melts right into the batter and adds some tender texture.
The best part of this recipe is that everything is made in a blender! No need to pull out a bowl. All you’ll need is a spatula to stir in the chocolate chunks and a muffin tin.
So the next time that you have too many zucchini on hand, make these gluten-free, dairy-free, AND refined sugar-free muffins. Enjoy!
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Ingredients for Double Chocolate Zucchini Muffins
Whipping up a batch of these muffins takes less than 30 minutes and requires just a few staple baking ingredients. Here’s everything you’ll need.
- Zucchini: Zucchini is truly a versatile ingredient due to its neutral flavor. It’s just as great in pastas as it is in these indulgent muffins! I promise you can’t taste it in this recipe.
- Gluten-Free Flour Mix: We used @bobsredmill paleo mix. Gluten-free baking is challenging enough, which is why it’s great to rely on a mix like this. Read the FAQs below if you’re looking to swap in another flour.
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Pin It- Eggs: This adds moisture and helps bind all the ingredients together. I haven’t tested an egg-free version.
- Cacao Powder: Full of antioxidants and minerals, cacao powder is made from dried beans from the cacao fruit.
Recipe Tip
Cacao powder is different from cocoa powder, which contains added sugar. Make sure you look for cacao powder.
- Peanut Butter: Is there anything better than creamy peanut butter with chocolate? You’ll use this in the recipe and as an optional topper to the muffins. See below for other substitutions.
- Applesauce: Yes, we also incorporate fruit into these healthful muffins!
- Honey: Our sweetener of choice for these refined-sugar-free muffins is honey, although maple syrup also works well here.
- Vanilla Extract: A bit of this helps balance out the chocolate flavor.
- Cinnamon: This warming spice plays well with the chocolate and the zucchini, too.
- Baking Soda: This acts as a leavening agent, creating light and fluffy muffins.
- Flaky Sea Salt: For garnishing. Salty-sweet is one of my favorite combos.
- Chocolate Chunks: We used @enjoylifefoods dairy-free chunks. @hukitchen also makes dairy-free chocolate chunks, or you could use a chocolate bar, such as one from @evolvedchocolate, and break it into large pieces.
How to Make Chocolate Chocolate Chip Zucchini Muffins
Preheat the oven to 350°F. Spray or line the muffin tins. Note: this recipe makes 12 muffins.
Add the zucchini to a blender and blend until it is finely minced.
Add the gluten-free flour, eggs, cacao, peanut butter, applesauce, honey, vanilla extract, cinnamon, baking soda, and salt to the blender and blend until just combined.
Stir in the chocolate chunks.
Add the batter to the muffin tin and bake for 20 minutes.
Remove from the oven and let cool for at least 45 minutes. Top with creamy peanut butter and flaky sea salt. Serve and enjoy!
Tips and FAQ for Chocolate Zucchini Muffins
Nope! Once blended, the zucchini melts right into the batter, so it’s an unnecessary extra step.
Yes! Cashew butter or almond butter would be great, as would tahini or sunflower seed butter for a nut-free option.
We tested this recipe with @bobsredmill paleo mix. If you aren’t gluten-free, you can use regular white flour. We haven’t tried with almond flour; however, others have made it with success.
Absolutely! We loved the personalized muffins, but you can also use a loaf pan. Increase the baking time to 40 to 45 minutes. The full recipe for the loaf is here: Gluten-Free Double Chocolate Zucchini Blender Bread.
The applesauce adds moisture without the need for extra oil. A very ripe banana is typically a good substitute for baking.
You can leave these covered on the counter for a day or two, but then put them in the fridge for the remaining days. In my house, they rarely last this long! You can also freeze these muffins for later. Wrap each muffin individually in plastic or aluminum foil so they don’t stick together, and place in a freezer ziploc bag or container. Defrost on the counter at room temperature.
More Zucchini-Filled Recipes:
- One Pot Lemon Chicken Zucchini Meatballs and Bone Broth Rice
- Gluten-Free Zucchini Bread
- Homemade Hidden Veggie Maple Turkey Breakfast Sausages
- Spinach Mushroom and Artichoke Frittata
DOUBLE CHOCOLATE ZUCCHINI BLENDER MUFFINS (GF, DF, REFINED SUGAR-FREE)
Ingredients
- 2 ½ cups chopped zucchini (no need to peel)
- 1 cup gluten-free flour mix (We used Bob's Red Mill Paleo Flour)
- 2 eggs
- ⅓ cup cacao powder
- ⅓ cup creamy peanut butter (plus more for serving)
- ⅓ cup applesauce
- ¼ cup honey (or maple syrup)
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup dairy-free chocolate chunks, plus more for topping
Instructions
- Preheat the oven to 350°F. Spray or line the muffin tins (recipe makes 12 muffins).
- Add the zucchini to a blender and blend until it is finely minced.
- Add the gluten-free flour, eggs, cacao, peanut butter, applesauce, honey, vanilla extract, cinnamon, baking soda, and salt to the blender and blend until just combined.
- Stir in the chocolate chunks. (Don't blend).
- Add the batter to the muffin tin and bake for 20 minutes.
- Remove from the oven and let cool for at least 45 minutes. Top each muffin with creamy peanut butter and flaky sea salt.
- Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing and are on the rotation at our household, often! They freeze well and are wonderful warmed up a bit to give the feeling that you are eating something decadent (like cake)! Thank you for sharing!
Thank you so much, Michelle! Glad I can be a resource for you. Thank you for taking the time to leave a comment and a review!
We loved these. Thank you for the recipe. I used mashed banana instead of the applesauce because I had some to use up but that was the only thing I changed. I doubled it and it made 30 muffins, great to share and freeze.
I did a few changes based off what I had: I used regular flour, no cacao, and added some unflavored protein powder. Turned out so tasty! The only additional change I had to make was adding a little water to my zucchini to ensure it blended. Thank you!
Really delicious and moist! Definitely taste healthier, which is absolutely what I was looking for. Another amazing recipe! Used ultra dark chocolate powder and regular flour, still turned out great!!
can you use this recipe to make a loaf rather than muffins?
Yes! Actually just posted that recipe to the blog as well 🙂 Double chocolate zucchini bread recipe