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Chocolate Chip Zucchini Muffins {Gluten Free}

Chocolate Chip Zucchini Muffins

Chocolate Chip Zucchini Muffins {Gluten Free}

These chocolate chip zucchini muffins gluten free are so delicious!! We had some zucchini that we needed to use up and zucchini is so awesome to “hide” in baked goods. It’s so funny because when I cook zucchini in meals, I always hear complaints.

“Ugh, green stuff.”

“It’s so squishy!”

But whenever I add zucchini in these muffins, I don’t hear a peep. They just eat them right up and they think it’s so good. Funny how that works, right? Picky eaters BE GONE! Who doesn’t love to enjoy some food that has hidden veggies in it? Best of both worlds!

These super easy to make + are gluten-free {always with me!} + dairy free!

The equipment I used to make this recipe…

If you love these muffins, pair them with some protein-rich breakfast muffins that have some of our favorites – like egg + bacon!

When you make these chocolate chip zucchini muffins, can you do us a favor? Head over to social media (Instagram or Facebook) and snap a picture and tag us @nuvitruwellness – we love connecting with our community and seeing what you are creating in the kitchen!

*Affilate links are used in this blog post

chocolate chip zucchini muffins

Chocolate Chip Zucchini Muffins {Gluten Free}

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 12 Muffins


  • 1 1/2 Cups Almond Flour
  • 1/2 Cup Coconut Flour
  • 1 1/2 Cup Zucchini Shredded
  • 1 Tsp Vanilla Extract
  • 3 Eggs Pasture-Raised
  • 1 Tsp Cinnamon
  • 2 Tbsp Flaxseed Meal
  • 1 Tsp Baking Powder
  • 1/2 Cup Maple Syrup
  • Chocolate Chips


  • Preheat oven to 375 degrees F.
  • Cut the ends off the zucchini. Cut up into chunks to fit inside a food processor. Run the food processor until all the zucchini is shredded up.
  • Add all of the ingredients into a bowl. Mix well with a hand mixer.
  • I never measure chocolate chips, I just put as much (or as little) as we want. Put chocolate chips in the bowl and mix well with a spoon.
  • Line a muffin pan with parchment paper muffin cups (you can even take it a step further and spray it with coconut oil spray too to prevent sticking - highly recommend this!). Fill the muffin tray with the batter.
  • Bake for 30-35 minutes or until the toothpick test comes out clean.
  • Enjoy!
Avatar for Lahana Vigliano
Lahana Vigliano

Lahana Vigliano is a Certified Clinical Nutritionist and CEO of Nuvitru Wellness. She has her Bachelor's Degree in Nutrition Science and Masters Degree in Nutrition Science and Functional Medicine. She is currently pursuing her doctorate degree in Clinical Nutrition. Lahana and her team help support women who struggle with weight loss, hormonal imbalances, digestive issues, chronic fatigue, and many other lingering issues that leaves women not feeling their best. She uses food as medicine, as well as herbs and supplements when needed, to support her clients. She looks at the whole body holistically making sure women are understanding how nutrition, sleep, stress, and their environment impact their health. Connect with her on Facebook + Instagram (@nuvitruwellness).