When Leanne Colborne gives you a giant zucchini from her garden, you start baking! These Chocolate Zucchini Muffins only used a 1/4 of the Zucchini. It was amazing. Thanks Lea 🙂



Chocolate Zucchini Muffins (Gluten Free)


  • 1 cup gluten free rolled oats, ground into oat flour
  • 1/2 cup all purpose gluten free flour
  • 2 eggs
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • 1/3 cup maple syrup
  • 1/4 cup unsweetened applesauce
  • 1/2 cup unsweetened almond or coconut milk
  • 2 tbsp coconut oil, melted
  • 1/3 cup cacao powder
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1/4 tsp himalayan or sea salt
  • 1/2 cup dark chocolate chips (dairy free)


  • Preheat oven to 350F. Grease a muffin pan with coconut oil or place muffin liners.
  • Shred the zucchini with a grater to make 1 full cup.
  • Combine all the wet ingredients (vanilla, eggs, coconut oil, zucchini, milk, applesauce, maple syrup) in your blender or food processor. Blend until smooth.
  • Combine all dry ingredients in a large mixing bowl (oat flour, gluten free flour, baking soda, salt, cacao powder).
  • Pour wet ingredients in the large bowl of dry ingredients. Mix well until batter comes together.
  • Fold in chocolate chips.
  • Divide into the muffin tins. Bake for 20-25 minutes or until when a toothpick is inserted into the middle it comes out clean.
  • Let cool for 5 minutes in pan, then transfer to a wire rack to finish cooling.
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