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Double Chocolate Zucchini Muffins

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Double Chocolate Zucchini Muffins

These are the most CHOCOLATEY gluten-free Zucchini Muffins. They're soft, decadently-rich, and healthy bites that are loaded with flavor! You won't want to stop at just one!

Double Chocolate Zucchini Muffins
Makes 14 muffins.


  • 1 bag MinusG’s The Best Ever Chocolate Cake Mix
  • ¼ tsp slightly rounded ground  cinnamon (I use Penzeys Vietnamese Cinnamon)
  • ⅓ cup chocolate chips 
  • ½ tsp baking powder
  • 3 large eggs or egg substitute
  • 1¾ -2 cups shredded zucchini 
  • ½ cup melted unsalted butter or oil
  • 2 tsp GF vanilla extract (McCormick's)
  • Extra chocolate chips to sprinkle on top


  1. Preheat oven to 400°F. Grease muffin tin or line with paper cups.
  2. Combine the chocolate cake mix, cinnamon, baking powder and chocolate chips in a medium bowl. Set aside.
  3. Beat eggs in a large bowl. Stir in zucchini, vanilla and melted butter or oil.
  4. Add the dry ingredients to the egg mixture: stir until mixed together.*
  5. Using a large cookie scoop, fill muffin cups with batter and top with chocolate chips.
  6. Bake at 400°F for 10 minutes.
  7. Reduce oven temp to 350°F and continue baking for another 10-12 minutes or until toothpick, inserted into the center comes out clean. (Oven temps may vary bake time)
  8. Leave hot muffins to cool in the tin 3-5 minutes. Remove and cool completely on a wire rack. Enjoy!

*Try adding ½ cup of your favorite nuts, chopped, for another variation. 

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