Chocolate Zucchini Muffins Recipe- gluten-free, top 8 allergen free

Many of us could likely use more veggies in our diets.  What better way to get them than to put them in muffins?!  We have been making these chocolate zucchini muffins for many years and they are by far our family’s favorite muffins.  This means a lot because we make so many flavors of muffins that it’s hard to count them all.  Not to worry, we know you are all muffin lovers too, so we will get more flavors out to you as soon as we can.  Around here we eat muffins every single day.  They are easy to make in large quantities and they always freeze well.  Often we make 60 muffins at a time just so we don’t have to make more so soon.  Our family has been bulk baking for years. It just makes our life in the kitchen much easier.  

Huge zucchini

These chocolate zucchini muffins are versatile to what type of veggie you add in them.  We have done just zucchini, a combination of carrot and zucchini, as well as zucchini and yellow squash.  Any simple tasting veggie will work, though we think half of the veggies should be zucchini.  When we grew a garden, we always planted zucchini.  The first year we did, we were astonished at how big our zucchinis were.  One day they would be a few inches long, and the next thing we knew, our zucchinis were over a foot long!!  I found a fun picture just for you. :)  With all of this zucchini we had to figure out what to do with it besides doorbell ditch our neighbors with it. ;)  Enter these delicious muffins that are moist, tender, with the perfect amount of chocolate.  We look forward to you eating these amazing muffins!

Rustic Scoop™ Chocolate Zucchini Muffins

Chocolate Zucchini Muffins


1 Rustic Scoop™ Chocolate Cake and Cupcake Mix

1/3 Cup Apple sauce, unsweetened*

1/3 Cup Oil, mild tasting

3/4 Cup Egg whites or 9 Tablespoons Aquafaba (water from the can of garbanzo beans)

1 teaspoon Vanilla extract

1 Cup Zucchini (or 1/2 Cup zucchini and 1/2 Cup carrots or yellow squash)

2/3 Cup Water


Preheat your oven to 350° F.  Prepare 15 muffin tins with cupcake papers and spray them with non-stick spray (avocado oil does not work for this).  Set aside.

Combine water and zucchini (or mix of veggies) in a high powered blender or food processor.  Blend on high until the veggies are pureed.  Add your pureed veggies to your mixing bowl along with the rest of the liquid ingredients.  Blend on medium until well combined.  Slowly pour in the Rustic Scoop™ Chocolate cake and cupcake mix on medium speed until well combined.

Using a large cookie scoop (about 1/3 Cup), fill each cupcake paper 3/4 full.  Bake on 350° F for 20-22 minutes or until a toothpick comes out clean.  Enjoy! 

* If you do not want to use applesauce for any reason, just use a total of 2/3 Cups oil. 

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