Gluten-Free Zucchini Muffins (with chocolate chips, of course)

Jeff had two days off for the all-star break this week, so our family did a mini staycation at a local water resort.
Gluten-Free Chocolate Chip Zucchini Muffins via #glutenfree

We sipped on cold drinks,
Gluten-Free Chocolate Chip Zucchini Muffins via #glutenfree

played in the waves, and took 3-hour naps even though we insisted we were not tired.
Gluten-Free Chocolate Chip Zucchini Muffins via #glutenfree

I repeat, we were NOT TIRED.

For my personal food safety (and to save money) we packed all of our own food for the hotel stay.  I made a giant pasta salad, packed lots of fruit and snacks, and for breakfast, Leila and I made some zucchini muffins with entirely too many chocolate chips.

They were delicious.

Paired with hotel coffee, they were the perfect start to a day of sunning, splashing, and napping.

Gluten-Free Chocolate Chip Zucchini Muffins via #glutenfree

Gluten-Free Zucchini Muffins (with chocolate chips, of course)

Transform your overabundance of summer zucchini into gluten-free muffins!
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12


  • 2 cups 256 grams all-purpose gluten-free flour (I used Pamela's)
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • 1/2 tsp. nutmeg
  • 2 cups grated zucchini seeds removed
  • 1 tsp. lemon zest
  • 1/4 cup coconut oil
  • 2 eggs
  • 1/2 cup brown sugar packed
  • 1/2 cup coconut sugar
  • 1 tsp. vanilla
  • 1/4-1/2 cup chocolate chips use mini Enjoy Life chips if you can find them


  • Preheat oven to 350. Whisk together gluten-free flour, cinnamon, salt, and nutmeg.
  • In a separate bowl, beat together eggs, oil, and sugar for one minute on medium.
  • Add vanilla and mix.
  • Stir dry ingredients into wet ingredients to form a batter.
  • Fold in grated zucchini, lemon zest and chocolate chips.
  • Fill lined muffin tins half full and bake at 350 for 30 minutes.


Does your family do staycations?  Do you bring your own food or eat out?


  • Jill July 22, 2013 at 1:18 pm

    Thanks for this! I love muffins way too much and was needing a new recipe to try… And I happen to have all these ingredients!
    (Love your blog btw :-))

  • Ruth August 5, 2013 at 4:41 pm

    Thanks so much for sharing this recipe! I recently came across your site, and I find you very inspiring!

    Yes, my family (my daughter and myself) go on staycations every once in a while. It certainly helps to recharge us even if it’s just in a hotel that’s near where we live! The best was when we stayed in a rustic and charming inn with a great view of the Great Wall, around two hours from where we live.

  • Kristen August 12, 2013 at 5:26 am

    I was wondering if there’s any leavening agent (baking soda/powder) in this recipe. Thanks!

  • S August 14, 2013 at 10:49 am

    A batch of these just came out of the oven and they look and smell fantastic! I subbed dates for chocolate chips, touch of clove for nutmeg (all I had) and added a tsp of baking soda for leavening. Thanks for the recipe! YUM!

  • Katy September 9, 2013 at 2:47 pm

    5 stars
    Thank you! These are amazing!!

  • healthybaker October 27, 2013 at 3:40 pm

    These did not work out for me. They all went in the garbage.

    • InspiredRD October 27, 2013 at 3:45 pm

      Oh no! I wonder what went wrong. Bummer!

  • kristi November 2, 2013 at 12:04 pm

    i’m making these right now. It was way too dry – so far I have added another egg, another 1/4 cup of coconut oil and a 1/2 cup of almond milk. Now it is more batter like. Not sure how they’ll turn out though…

    • InspiredRD November 2, 2013 at 3:16 pm

      Well shoot! I wonder if I did something wrong when I typed out the recipe. I’m so sorry.

      • kristi November 2, 2013 at 3:47 pm

        no worries!! But that was what I was thinking – something has to be off. Take a look and if you find it let me know and I’ll try it again! I have a TON of zucchini and my daughter loves zucchini bread and just went gluten free. 🙂

        • InspiredRD November 2, 2013 at 5:14 pm

          Ack! Yes, I will take a look this weekend.

  • Katie March 2, 2015 at 12:50 am

    Did you intend to have no leavening agent in this recipe? I just made these (with chia/flax eggs instead) and did need to add some almond milk to make it wetter, but also added 1.5 tsp of baking powder. They turned out pretty well, a little dense but overall tasty!

    • InspiredRD March 2, 2015 at 9:00 am

      Gosh it’s been a while since I made this. I’m not sure. Glad yours turned out well!