Wholesome Gluten-Free Chocolate Chip Zucchini Muffins

Indulge in the irresistible charm of our Gluten-Free Zucchini Chocolate Chip Muffins – a delightful treat perfect for any time of year! These incredibly fluffy and moist muffins are brimming with rich chocolate chips and fragrant warm spices, offering the ultimate solution for utilizing that abundant garden zucchini.

Summer truly offers a spectacular bounty of fresh produce. From the vibrant hues of ripe tomatoes to the sweet burst of juicy berries, crisp corn, creamy avocados, and succulent cherries, it feels as if every delicious fruit and vegetable reaches its peak simultaneously. Among this cornucopia, zucchini stands out as a versatile and often prolific vegetable. While we frequently incorporate it into savory dishes such as hearty chicken meatballs, flavorful burgers, or trays of roasted vegetables, I find immense joy in baking with it. Each year, I make sure to include zucchini in several sweet treats, and this season has been no exception, sparking a significant zucchini muffin craze in our home.

After countless trials and refinements, we are thrilled to present what we believe is the ultimate gluten-free zucchini muffins recipe. This creation encapsulates everything we adore about zucchini baked goods, transforming a simple vegetable into an extraordinary culinary experience. These muffins are not just good; they are a revelation, proving that gluten-free baking can be just as, if not more, delicious and satisfying than traditional recipes.

Start With Simple, Wholesome Ingredients

Crafting the perfect gluten-free zucchini chocolate chip muffins begins with a carefully selected list of ingredients that work in harmony to deliver outstanding flavor and texture. Each component plays a vital role in achieving that coveted moist, fluffy result.

• Fresh Zucchini: This star ingredient is key to moisture! When shredded, zucchini beautifully integrates into the batter, adding incredible tenderness without imparting an overpowering vegetable flavor. It’s so subtle, in fact, that even my most zucchini-averse children happily devour these muffins, completely unaware of their secret healthy addition. For tips on preparing your zucchini, check out how to grate zucchini.
• Brown Butter: This is a game-changer! Taking a few extra minutes to brown your butter transforms its flavor, adding an unbelievably rich, sweet, and caramel-like depth that elevates these muffins from good to extraordinary. We highly, highly recommend you do not skip this crucial step, as it provides a distinct flavor profile far superior to regular melted butter, coconut oil, or vegetable oil. It’s a simple technique that yields immense rewards.
• A Blend of Brown Sugar & Cane Sugar: The combination of both brown and granulated (cane) sugar is essential for achieving the perfect balance of sweetness and moisture. Brown sugar contributes to the muffins’ chewy texture and keeps them wonderfully moist, while cane sugar helps create those beautiful golden, slightly crisp muffin tops.
• Sour Cream Or Plain Greek Yogurt: The acidity in sour cream or Greek yogurt is a secret weapon for tender muffins. It reacts with the baking soda, contributing to a light, airy texture and ensuring the muffins remain gloriously moist throughout. Full-fat options provide the best results.
• Eggs: Eggs bind the ingredients together and provide structure, contributing to the overall texture of the muffins. Using room temperature eggs is always best for a smooth, emulsified batter, so plan ahead or try a quick trick to warm them up!
• Pure Vanilla Extract: A generous amount of vanilla extract enhances all the other flavors, complementing the warm spices and nutty brown butter with its classic, comforting aroma. It’s a foundational flavor that shouldn’t be overlooked.
• Quality Gluten-Free Measure-For-Measure Flour: The success of gluten-free baking often hinges on a good flour blend. We consistently achieve excellent results with King Arthur’s Gluten-Free Measure-For-Measure Flour. If you opt for another brand, ensure it explicitly contains xanthan gum, as this is crucial for replicating the elasticity and structure usually provided by gluten. Do not substitute this blend with single-ingredient flours like almond flour, coconut flour, or oat flour, as they have vastly different properties and will alter the recipe’s outcome significantly.
• Baking Powder & Baking Soda: This dynamic duo provides the necessary lift and lightness to the muffin batter, creating that desirable fluffy texture. It’s always a good idea to check if your leavening agents are fresh. You can quickly test their potency with this simple test for baking powder and baking soda.
• Warm Spices – Cinnamon & Nutmeg: These aromatic spices are the heart of the muffin’s comforting flavor profile. When combined with the brown butter and vanilla, cinnamon and nutmeg create an incredibly inviting aroma and taste that makes your home smell absolutely amazing while baking.
• A Pinch of Salt: Just a touch of salt is all you need to balance the sweetness of the sugars and chocolate, enhancing all the other flavors without making the muffins taste salty.
• Delicious Chocolate Chips: This is the fun part that makes these muffins irresistible! I personally lean towards semisweet chocolate chips or dark chocolate chips, as their slight bitterness provides a wonderful contrast to the sweet muffin batter. However, if you’re a milk chocolate enthusiast, feel free to use your favorite variety!

How To Make Gluten-Free Zucchini Muffins, Step By Step

For your convenience, the complete recipe with precise ingredient amounts, detailed instructions, and helpful tips can always be found in the recipe card located further down this page.

1. Preheat The Oven & Prep Your Muffin Pan. Begin by preheating your oven to 350 degrees F (175°C). This ensures the oven is at the correct temperature when your batter is ready, which is crucial for even baking. Next, prepare a 12-cup muffin tin by lining it with parchment paper liners. Alternatively, you can grease the muffin cups thoroughly with cooking spray or butter and flour to prevent sticking. Proper pan preparation ensures your beautiful muffins release easily.
2. Brown The Butter for Unmatched Flavor. In a light-colored saucepan, melt the butter over medium heat. Continuously stir with a whisk. The butter will first foam, then begin to change color. Keep a close eye on it, as it transitions from golden to a rich amber-brown very quickly. You’ll notice delightful nutty aromas as it browns. Once the solids at the bottom of the pan turn golden brown (resembling the color of honey) and the aroma is sweet and nutty, immediately remove the pan from the heat. Pour the brown butter into the bowl of a stand mixer or a large mixing bowl to cool slightly. It should be warm, but not hot to the touch, before proceeding to the next step. This cooling prevents the eggs from cooking when added.
3. Combine Cooled Brown Butter & Sugars. Once your exquisite brown butter has cooled enough that it’s no longer scalding hot, pour it into a large mixing bowl. Add both the brown sugar and granulated sugar. Stir vigorously until the sugars are thoroughly blended with the butter. The mixture will take on a slightly granular, wet-sand consistency. This step ensures the sugars dissolve somewhat and are evenly distributed, contributing to the muffin’s tender crumb.
4. Incorporate Eggs, One At A Time. Crack in the eggs, one at a time, mixing well after each addition until fully incorporated. Adding them individually helps create a more stable emulsion, leading to a lighter and more uniform muffin texture. Room temperature eggs blend more easily and create a smoother batter.
5. Mix In The Sour Cream & Vanilla. Add the full-fat sour cream (or plain Greek yogurt) and vanilla extract to the mixture. Stir until these wet ingredients are fully combined and the batter is smooth. The sour cream is vital for adding moisture and tenderness, while vanilla enhances the overall flavor profile.
6. Add In The Dry Ingredients. Sift or whisk together your gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Then, gradually add these dry ingredients to the wet mixture. Stir the muffin batter gently until only a small amount of flour streaks remain. It’s crucial not to overmix at this stage; overmixing gluten-free flour can lead to dense, tough muffins. A few visible flour streaks are perfectly fine and will disappear during baking.
7. Squeeze Excess Liquid Out Of Your Zucchini. This step is non-negotiable for perfectly moist, fluffy muffins! Place the shredded zucchini in the center of a clean kitchen towel or several layers of sturdy paper towels. Gather the edges and squeeze firmly to remove as much excess moisture as possible. You’ll be surprised by how much liquid comes out! Removing this water prevents your muffins from becoming soggy or too dense. Set the squeezed zucchini aside.
8. Fold In Zucchini & Chocolate Chips. Gently fold the squeezed zucchini and chocolate chips into the muffin batter until they are just evenly distributed. If desired, reserve a small handful of chocolate chips to sprinkle on top of the muffins before baking for an extra appealing finish. Use a spatula to fold rather than stirring vigorously, again to prevent overmixing.
9. Scoop Into Muffin Cups. Evenly spoon the zucchini muffin batter into the prepared muffin pan, filling each cup about two-thirds full. If you reserved some, sprinkle a few extra chocolate chips over the top of each muffin for a beautiful presentation.
10. Bake & Cool. Carefully place the muffin pan into the preheated oven. Bake for approximately 18-20 minutes, or until the muffin tops are beautifully golden brown and a wooden toothpick inserted into the center of a muffin comes out with only a few moist crumbs attached (not wet batter). Avoid overbaking, as this can dry out gluten-free muffins. Once baked, let the muffins cool in the pan for 2-3 minutes before carefully transferring them to a wire rack to cool completely. This brief cooling period in the pan helps them set and prevents them from sticking.
11. Serve & Store. These gluten-free zucchini chocolate chip muffins are absolutely divine served warm, perhaps with a pat of butter or a sprinkle of powdered sugar. Any leftover muffins can be stored in an airtight bag or container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze them in a freezer-safe bag for up to 1 month. To enjoy frozen muffins, simply thaw them at room temperature or re-heat slightly in the microwave or oven to restore their wonderfully springy, fluffy texture.

Psst! Here’s How To Make Brown Butter

While I’ve included quick directions for browning butter in the recipe steps above, if you’re new to the technique or feel a little apprehensive, I highly recommend our dedicated brown butter tutorial. This comprehensive guide will walk you through the entire process in easy, step-by-step detail, complete with a helpful video. It’s designed to make you feel confident and capable, ensuring you master this flavor-enhancing technique with ease. The rich, nutty notes of brown butter are truly transformative in these muffins, so it’s worth perfecting!

FAQ + Expert Tips And Tricks For The Best Gluten-Free Chocolate Chip Zucchini Muffins

Do I Really Have To Squeeze The Zucchini? Yes, for optimal results, absolutely! This step is incredibly important and should not be skipped. Zucchini contains a significant amount of water, and if this excess moisture remains in the shredded vegetable, it will dilute your muffin batter. This results in muffins that are dense, potentially soggy, and much shorter in stature. By squeezing out the water, you ensure a perfectly balanced batter, leading to taller, lighter, and supremely fluffy muffins that hold their shape beautifully. It’s a small effort that makes a huge difference in the final outcome.

Our Favorite Muffin Pan. The choice of muffin pan can greatly impact your baking results. We highly recommend using light-colored muffin pans, such as this one. Unlike dark muffin pans, which can absorb and distribute heat unevenly, lighter pans conduct and reflect heat more gently and uniformly. This leads to a more even bake across all your muffins, preventing over-browning on the bottoms and edges, and significantly reduces the risk of them drying out. It’s a 10/10 recommendation for consistently perfect muffins.

The BEST Nonstick Muffin Liners. Over the years, we’ve tested countless muffin cup liners, and without a doubt, none perform as exceptionally as these parchment liners. They are genuinely the most nonstick liners we’ve ever encountered, making the removal of your baked goods incredibly easy. Say goodbye to the frustration of half your muffin sticking to the liner! These ensure every crumb of your delicious creation makes it to your plate.

The Quickest Way To Grate Zucchini. While a traditional box grater works perfectly fine (using the large holes), the absolute fastest method for grating zucchini is with a food processor equipped with a grater attachment. This culinary tool can shred an entire zucchini in mere seconds, saving you considerable time and effort. It’s a fantastic hack for when you’re baking a large batch or simply want to speed up your prep.

Let The Muffin Batter Rest! This might seem like an unusual tip, but allowing your muffin batter to rest for approximately 20-30 minutes before baking can profoundly improve the texture of your muffins, leading to taller, more incredibly fluffy results. The science behind this lies in the leavening agents. Most baking powder available today is double-acting; it initiates a rise when it first comes into contact with wet ingredients in the batter, and then again when exposed to heat in the oven. Giving the batter this resting period allows the first activation of the baking powder more time to work, creating more air bubbles. This translates into a lighter, airier batter that bakes into wonderfully risen, tender muffins.

More Zucchini Recipes To Try

Gluten-Free Chocolate Zucchini Cake

SOFT Gluten-Free Zucchini Bread

Gluten-Free Zucchini Cake With Brown Butter Cream Cheese Frosting

🌟 Did You Make This Recipe?

Tell me all about it! Leave a star rating below when you try our Gluten-Free Zucchini Muffin recipe. I can’t wait to hear how it goes!

These fluffy gluten-free zucchini muffins are loaded with chocolate chips & warm spices. The perfect way to use up that zucchini!

These delightful muffins are a perfect blend of wholesome goodness and indulgent flavor. The grated zucchini adds an incredible moistness and tenderness to the crumb, making each bite exceptionally soft and airy. Infused with warm cinnamon and nutmeg, and elevated by the rich, nutty notes of brown butter, these muffins offer a comforting aroma and taste profile. Generous chunks of melted chocolate chips throughout ensure a sweet surprise in every mouthful. Whether for a quick breakfast, a satisfying snack, or a light dessert, these gluten-free zucchini chocolate chip muffins are an easy-to-make, crowd-pleasing treat that showcases the versatility of summer zucchini in the most delicious way possible.

For The Brown Butter:

• 1/2 cup (1 stick, 4 oz.) unsalted butter, cut into cubes

Dry Ingredients:

• 1 3/4 cups (210 grams) gluten-free measure-for-measure flour blend (with xanthan gum), weighed or scooped and leveled
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon fine sea salt

Wet Ingredients:

• 1/2 cup (100 grams) lightly packed light brown sugar
• 1/2 cup (100 grams) granulated cane sugar
• 1/3 cup full-fat sour cream or plain Greek yogurt
• 3 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 1/2 cups (about 170 grams) finely grated zucchini, liquid squeezed out
• 1 1/2 cups semi-sweet or dark chocolate chips (or 1 cup chocolate chips + 1/2 cup chopped walnuts or pecans for a delightful variation)

Instructions

1. Preheat The Oven & Prep Your Muffin Pan. Set your oven to 350°F (175°C). Line a standard 12-cup muffin tin with parchment paper liners, or generously grease each cup with cooking spray or butter. This ensures easy removal of your delicious muffins.
2. Brown The Butter. In a light-colored saucepan, melt the butter over medium heat. Whisk continuously as it melts, foams, and the milk solids at the bottom begin to turn a golden-brown color and release a nutty aroma. This process takes 3-5 minutes. Once golden brown, immediately remove from heat and transfer to a large mixing bowl to cool for a few minutes until it’s warm but not hot.
3. Combine Cooled Butter & Sugars. To the cooled brown butter, add the brown sugar and granulated sugar. Stir vigorously with a whisk until the sugars are well-blended with the butter, creating a sandy, cohesive mixture.
4. Add Eggs, One At A Time. Incorporate the eggs one by one, mixing well after each addition until fully combined. This step helps create a smooth and well-emulsified batter.
5. Mix In The Sour Cream & Vanilla. Stir in the sour cream (or Greek yogurt) and vanilla extract until completely blended into the wet ingredients.
6. Add In The Dry Ingredients. In a separate bowl, whisk together the gluten-free flour blend, baking powder, baking soda, cinnamon, nutmeg, and salt. Gradually add this dry mixture to the wet ingredients. Mix just until a tiny bit of flour still shows. This prevents overmixing, which can lead to tough gluten-free baked goods.
7. Squeeze Excess Liquid Out Of Your Zucchini. Place the grated zucchini in a clean kitchen towel or several layers of paper towels. Squeeze firmly to remove as much excess moisture as possible. This step is crucial for perfectly moist (not watery!) muffins.
8. Fold In Zucchini & Chocolate Chips. Add the squeezed zucchini and chocolate chips to the batter. Gently fold them in with a spatula until they are evenly distributed throughout. If desired, reserve a few chocolate chips for sprinkling on top.
9. Scoop Into Muffin Cups. Divide the muffin batter evenly among the 12 prepared muffin cups, filling each about two-thirds full. Sprinkle with any reserved chocolate chips, if using.
10. Bake & Cool. Bake for 18-20 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out with only a few moist crumbs. Let the muffins cool in the pan for 2-3 minutes before transferring them to a wire rack to cool completely.
11. Serve & Store. Enjoy these delicious muffins warm. Store any leftovers in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 4 days. For longer storage, freeze for up to 1 month. Reheat briefly to restore their wonderful texture.