Zucchini Chocolate Chip Muffins 4

Zucchini Chocolate Chip Muffins (Gluten Free, Sugar Free)

A light, fluffy veggie-filled muffin that is the perfect sweet treat with a cup of coffee or tea. Adapted from a Zucchini Chocolate Chip Muffin recipe on

Course baked goods, baking, Breakfast, gluten free, healthy, Lunch, muffin, muffins, refined sugar free, Snack
Keyword baked goods, baking, chocolate, chocolate chip, gluten free, healthy, muffin, muffins, sugar free, zucchini
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Author Renata



  • 1.5 cups gluten free flour
  • ½ cup monkfruit sweetener
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp fine salt
  • 1 egg slightly beaten
  • ½ cup vegetable or coconut oil
  • ¼ - ½ cup milk depending on how absorbent your flour is
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup lightly packed grated zucchini
  • ½ cup stevia sweetened chocolate chips such as Lily’s
  • ½ cup chopped pecans



  1. Preheat the oven to 350 deg F. Grease a 12 hole muffin pan with non-stick spray of choice.
  2. In a large bowl, combine the flour, sweetener, baking soda, cinnamon and salt. Stir well.
  3. In a medium sized bowl, add in the egg, lemon juice, and vanilla extract, and whisk together well.
  4. Carefully add the wet ingredients into the dry ingredients. Gently fold the two mixtures together till a thick batter begins to form. You may need to add in ¼-½ cup more milk if the batter is very dry, due to the absorbency of the flour.
  5. Fold in the zucchini, chocolate chips and pecans.
  6. Fill the greased muffin pan approximately ⅔ full with the batter.
  7. Bake in a preheated oven for approximately 20-25 minutes, or until a toothpick inserted in the center of the muffin comes out with a few moist crumbs attached.
  8. Remove muffin pan from the oven and allow to cool slightly before eating.

Recipe Notes

Keep muffins in an airtight container or resealable bag for up to a week in the fridge.