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Chocolate Zucchini Muffins Gluten Free Muffin Recipe720P HD
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Jun 23, 2025
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hey guys it's Danny and today I am
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sharing a recipe for a gluten-free
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chocolate zucchini muffin now last year
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I shared a recipe for a chocolate
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zucchini snack cake and that was very
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popular but I did get a lot of requests
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for a gluten-free option so I got in my
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kitchen and I got busy and I came up
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with this recipe for you guys the first
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thing we need to do is get our zucchini
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prepped and ready to go you're going to
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need one cup of shredded zucchini after
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you squeeze the water out of it so
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you're going to need your box grater and
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I do recommend if you're in the market
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for a box grater that you look for one
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that has different size hole options on
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it because you get more bang for your
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buck this way i like this one cuz it's
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got the big and the little and the
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grater and the slicer you got all the
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options so if you're in the market for a
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box graater I will leave a link down in
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the description box below now for this
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recipe I do like to use the small holes
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because this way you don't get huge
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chunks of zucchini throughout your
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muffin it's a little more subtle so I
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start by just trimming off both sides of
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my zucchini and then I'm just going to
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shred it back and forth on the grater
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until I've got a nice heaping pile of
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zucchini and I find it takes about one
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and a half medium zucchinis to get what
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we're looking for here
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and then once I get close to the end I
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usually just save this as a snack so we
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don't cut any fingers or knuckles so one
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zucchini gets us that so in order to
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drain the water out what I do is I take
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a clean dish towel put the zucchini
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right in the center and then you just
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pull up all the sides and you're going
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to twist and squeeze and wait until you
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see how much liquid comes out of your
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zucchini ready
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woo and you certainly can drink that if
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you want to guys a little zucchini juice
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for you you really just want to squeeze
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as much as you can the more liquid you
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get out the better
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okay and then you're going to see that
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what looked like about a cup is probably
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going to be more like a half a cup now
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you can see how it's really condensed
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down packed it down so I'm going to put
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this in my cup and let's just see yeah
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we're going to need a little bit more so
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I'm going to do the second zucchini so
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we get a nice full cup okay let's see
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what we've got here two medium zucchinis
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is going to get us one nice heaping
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packed cup of shredded zucchini perfecto
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so my zucchini is all set and ready to
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go now all I need to do is prep my
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muffin pan i have a 12 cup muffin pan
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and I'm just going to spray it down with
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a little bit of coconut oil so nothing
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sticks if you wanted you could also do a
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muffin liner here
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okay last thing I need to do is preheat
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my oven to 350°
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and when we get back I'm going to show
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you how to assemble these muffins so the
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first thing we need for the base of
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these muffins is almond butter which I
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know is a very suspect ingredient but it
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is amazing how almond butter can create
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the base of a recipe just like this
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without really needing to use any flour
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although I am going to be using a couple
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tablespoons of coconut flour in this
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recipe but we'll chat about that in a
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minute so I've got one cup of all
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natural almond butter guys when you're
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buying your almond butter you want to
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make sure that the only ingredient
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listed is almonds maybe a little salt if
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you like your almond butter salted but
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that's it there's really no need for
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additional sugars or oils now personally
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I like to buy the crunchy almond butter
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because it almost feels like you have
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nuts throughout your muffin but if you
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prefer creamy do that then we've got two
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eggs now I'm using two whole eggs you
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could certainly do four egg whites if
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you prefer and then you would increase
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the protein a little bit and lower the
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fat
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and I always love buying these um
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pastured eggs cuz guys you will notice
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that the yolk of the pastured egg is so
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vibrant and rich and that's because
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those chickens get to eat their natural
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diet then I have 1/4 cup of milk i am
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using an unsweetened almond milk you
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could literally use any milk you fancy
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they would all work and just a teaspoon
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of vanilla extract
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then give this a mix just to break up
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the yolks and get the wet ingredients
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incorporated this is what I love so much
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about these almond butter recipes guys
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is that they're really like dump and
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stir very easy to do and you don't have
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to be ultra precise that my friends is
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my kind of recipe
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you know I'm just going to swap out this
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spatula for my wooden spoon it's just a
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little stronger makes it easier to mix
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okay once you've got the eggs and the
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almond butter and the milk and the
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vanilla all well incorporated we're
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going to toss in our dry ingredients so
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next I have just 1/4 cup of unsweetened
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cocoa powder this is going to create a
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nice rich chocolatey base and then 1/4
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cup of coconut sugar now coconut sugar
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is a lot like brown sugar it's a little
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bit moist and it has a really deep
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almost molasses like flavor to it so I
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love adding it to recipes that have
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chocolate then we have a half a teaspoon
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each of kosher salt and baking soda
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and just 2 tbsp of coconut flour now if
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you're not familiar with coconut flour
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guys it is a grain-free 100% gluten-free
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flour and it's very absorbent so I like
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to use it in recipes like this because
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it helps to absorb some of the liquids
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and bind the muffins now if for some
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reason you can't do coconut flour you
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could probably sub just a tablespoon or
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two of an oat flour or an almond flour i
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think either would get the job done or
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if you were really in a pinch I have a
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hunch you could probably skip the flour
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altogether and these muffins would hold
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up just fine
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so you can see the texture that I've got
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going here it's thick but still pourable
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it's kind of like a cake batter right so
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the last ingredient being added into the
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bowl is my shredded zucchini
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and I'm just going to break that up and
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mix it in and make sure that it's mixed
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throughout the batter and you won't even
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see it once it's all coated in the
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chocolatey goodness now what I love so
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much about this muffin recipe is that
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usually when you're eating some type of
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baked good it is jam-packed with
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carbohydrates and sugar but these
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muffins are a nice balance of healthy
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fats and protein and even some veggies
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so in my book these muffins are a
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win-win to the win once you've got your
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zucchini all mixed in there and your
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batter looks kind of like a cake batter
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you're ready to get these into your
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muffin pan now what I like to do is use
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like a/4 cup scooper and put about a/4
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cup of batter in each muffin you're
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better off going a little bit lower and
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then going back and adding more than you
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are making the first few way too big and
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then running out of batter by the time
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you get to the end now I remember back
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in my dieting days when all I would
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focus on were the foods that I needed to
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take out of my diets and eating low um
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calorie foods and then when I made the
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switch to focusing on quality
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ingredients it really was a mental shift
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for me because I started to focus on all
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of the ingredients that I could
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incorporate into my diet and that opened
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up my mind completely and it made
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getting in the kitchen so much more fun
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because I was always looking for
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ingredients that were good for me that I
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could work into my diet in a really
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natural healthy way and this is a
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perfect example because you have a
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seasonal ingredient like zucchini that's
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being baked into these super delicious
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nutritious muffins and then once all
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your muffin cups are full and pretty
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equal just go scrape up the last bits
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and see if anybody looks a little
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smaller than the others and you give
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them a little extra love full then the
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last thing that I like to do is just top
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each muffin with a couple of chocolate
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chips a I like the way it looks on top
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and B it gives you a little extra bite
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of delicious goodness when you eat these
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muffins so I just have a dark chocolate
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chip you could also do a semieet or milk
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chocolate pick what you love and I put
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about four or five chips on top of each
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muffin another reason I really like to
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put these chips on top and all you moms
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out there will understand because in my
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kids' mind everything should have
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chocolate in it and all over it and so
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when I put just a couple chocolate chips
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on top they think that there's chocolate
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chips all throughout the muffin and
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they're more excited to eat it so it's
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again another win to the win to the win
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once I've got my chips sprinkled all
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over the top these muffins are ready to
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go into the oven so I'm popping them
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into my 350°ree oven for 20 minutes and
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when we get back I will show you the
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final product
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they look fantabulous
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we just got to let them cool down a bit
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then we'll pop them out and give them a
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try now the hardest part about making
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this recipe is that you need to let them
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cool completely before you try to take
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them out of the muffin tin once they're
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cooled and you're ready to eat them you
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just want to loosen them around the
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edges and they will pop right out now as
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far as storage goes I like to leave them
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in an airtight container right in the
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fridge and they will last you up to a
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week and if you really wanted to go the
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long haul you could certainly store them
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in the freezer let's Let's bust it open
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let's give that a little test
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that is so delicious
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they are moist and chocolaty you do not
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detect the zucchini at all and I love
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just the little bits of the gooey
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chocolate chips on top of the muffin you
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guys have got to give these a try they
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would make an amazing breakfast a
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delicious treat with your afternoon
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coffee and they would also be perfect
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for lunch boxes if you haven't already
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do me a favor please subscribe to the
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channel give this video a big thumbs up
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and share it with anyone else you know
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who wants to make healthy eating easy
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and enjoyable thank you so much for
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watching i'm Danny Spes i will see you
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back here next time with some more clean
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and deliciousness cheers
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back to the muffins
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i don't think the camera could do this
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muffin justice
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