Gluten-Free Chocolate Chip Zucchini Noodle Muffins

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

When I was putting my cookbook together (which arrived to me over the weekend!!!), I tried my best to avoid doing the “obvious.”

Hopefully, you all come to this blog because you are looking to eat differently and creatively. Here, I try my best to think outside the box and always bring you inventive ways to use your spiralizer.

Thus, when I was writing my dessert section for the Inspiralized cookbook, I had to take walks around the block to avoid including a recipe for zucchini bread or zucchini muffins, because that would just be too predictable.

Alas, here we are today, with a recipe for zucchini noodle muffins.

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

To me, the spiralizer is a tool to transform the way we view vegetables – to reinvent them, to turn them into impressive meals that otherwise couldn’t have been made possible.

However, I often forget, the spiralizer is also helpful for preparing vegetables. After all, it is called a “vegetable slicer.”

So, yes, the spiralizer can be used to prep vegetables- it can “shred” cabbage, it can “slice” onions into rings and it’s ideal for “cutting” carrots and radishes for salads.

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

Zucchini bread has always been one of my favorite desserts (with a little cream cheese frosting – stop me!) I remember, years ago, making Paula Deen’s zucchini bread with my girl friends, drinking wine and adoring the smells coming from the oven.

I also remember laying belly-up on the couch later, feeling sick from the stick of butter I ate from licking the electric mixing spoons.

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

Also, I remember losing interest halfway through grating the zucchini for the batter. There’s not much more boring than grating zucchini – maybe watching a beard grow, that would be pretty terrible. It just takes so long!

Enter: the spiralizer, aka: the timesaver.

By spiralizing one medium zucchini here instead of grating it, not only do you save yourself time, but you also get a fun final product, with thick pieces of zucchini in your muffin, which adds to the texture and flavor of the muffins.

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

It’s important to slice the zucchini halfway lengthwise first and the spiralize it, using Blade C, so that the noodles aren’t too long – that would be awkward, biting into a muffin and pulling out one continuously long zucchini noodle – ick.

Also, a little tip I learned from Giada – use parchment paper to line the muffin tins so that once they’re baked, they pop out easily (no mess!)

Paleo Chocolate Chip Zucchini Noodle Muffins

I’ve mentioned before that I’m the world’s worst baker, so I literally screamed “eureeka!” when I tasted them, fresh out of the oven. I sorta felt like this:


For those of you who don’t get that reference from Tom Hanks’s Cast Away, time to brush up on your pop culture!

I give credit to people who bake, especially Dessert for Two – that girl’s got baking on lock down. She bakes for two (holla portion control!)

I was kind of nervous about this recipe, so when one of my readers asked me for the recipe before I was going to post it, I was happy to e-mail it to her. I figured, it couldn’t hurt to get some pre-post feedback. Luckily, she loved them! Thanks to reader Meagan for this picture, also:

Paleo Chocolate Chip Zucchini Noodle Muffins

I hope you love these healthy, gluten-free and paleo muffins and I apologize for being so “predictable,” but being predictable tastes so good!

Bob’s Red Mill Giveaway

Also – don’t forget! Bob’s Red Mill is kindly giving away three bags of chia seeds – that means 3 of you will win a bag of chia! To enter, use the widget below and enter by Friday at 11:59pm EST. Open to US addresses only. Good luck!

a Rafflecopter giveaway

Would you like to see more spiralized dessert recipes?

Nutritional Information & Recipe


Serves 1 muffin

Paleo Chocolate Chip Zucchini Noodle Muffins

20 minPrep Time

30 minCook Time

50 minTotal Time

Save RecipeSave Recipe


  • ½ cup coconut flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons cinnamon
  • ½ teaspoon nutmeg
  • 3 eggs
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 tablespoon coconut oil, melted and cooled to room temperature
  • 1 ripe banana, mashed
  • 1 medium zucchini
  • 2 tablespoons almond milk
  • ½ cup walnuts
  • ¼ cup dairy-free chocolate chips (I use Enjoylife)


  1. Preheat the oven to 350 degrees.
  2. Grease a large muffin tin with cooking spray and then add in strips of parchment paper (see post for images.) Set aside.
  3. Slice the ends off of the zucchini and then slice it halfway lengthwise. Spiralize, using Blade C. Thoroughly pat dry the noodles. Using a cheesecloth, squeeze out the moisture from the zucchini noodles. If you don’t have a cheesecloth, wrap the noodles in paper towels and place a large book on top and set aside.
  4. In a medium bowl, add in the coconut flour, baking soda, salt, cinnamon and nutmeg.
  5. In another medium bowl, mix the eggs, maple syrup, vanilla extract, almond milk, coconut oil and banana together.
  6. Add the dry ingredients to the wet and add in the zucchini and stir until the batter is smooth. Fold in the walnuts and chocolate chips and stir.
  7. Pour the batter into the muffin tins and bake for 30 minutes or until a toothpick comes out clean when you pierce the center of a muffin.
  8. Pop the muffins out by pulling on the parchment paper tabs.

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

Gluten-Free Chocolate Chip Zucchini Noodle Muffins

Gluten-Free Chocolate Chip Zucchini Noodle Muffins



  1. I cant wait to make these! MMM!
  2. When does the almond milk go in?
  3. These look yummy; you've done it again Ali! One question: I need to find something to substitute for the 3 eggs because my husband is allergic and we are vegan's. You've already got bananas on the list, what about applesauce (if so, how much) or part flegg's and part something else? Sure would appreciate a suggestion or two from you, Meaghan or any of your creative followers! Thanks.
    • Marcia again, sorry to be such a pest. This question is about the number of muffins the recipe makes. You show 6 muffins but underneath that, it says 1 muffin. Can you please clarify? Back to the egg replacer: How about using chia seeds? Again, how much liquid to how many chia seeds? Thx
      • I think it's the recipe plugin that this site uses, it's a bit confusing. It makes a batch of 6 and 1 muffin is a serving. As for the egg replacer, I don't want to recommend something without trying it myself first!
      • I only had two eggs so I made one flax seed egg and it worked just fine! Not sure it would work for three eggs, but worth a try!
  4. These look amazing, I can't wait to try them this weekend!
  5. I wanted to LOVE these, I bought all the ingredients just to make them, but mine came out really horrble. Kinda souffle like and no matter how long I cooked them they kept the raw texture. I guess gluten free isn't for me!
  6. I like making chia seed pudding and putting them in oatmeal and yogurt. These muffins look delicious, can't wait to try them.
  7. I've seen chia seeds quite a bit in recipes as a substitute, but have never tried it. I'm sure I could find plenty of uses for them
  8. Luv your site. Check it daily for inspiration and fun new recipes to try. The videos are great. Pre-ordered your cookbook and patiently waiting for it to find its way to my front porch! Keep up the good work :-)
  9. These look so good! I want to try them!
  10. These were WONDERFUL. I used almond flour/meal and tripled the amount (was too runny for me). I also used cashew milk (It's what I had). LOVE IT.... thanks!
  11. I love using chia seeds in my oatmeal and yogurt, but they are my absolute favorite in my overnight oatmeal with oats, yogurt, chia, flaxseed, kefir and some berries or banana mixed in the next day!
  12. Ahh! I've got everything but the maple you recommend anything else as a substitute? Is it needed or can it be made without? Thanks!
  13. Allergic to nuts- are these necessary? Any substitutions?
  14. I'm going to make these this weekend and will have to do an egg substitute, since I can't have eggs. I think I'll use the flax substitution b/c I think the chia seed sub may make them too soggy. The substitutions are as follows: 2 tbsp. flaxseed meal, 3 tbsp. water, 1/2 tsp baking powder = 1 egg. Or: 1 tbsp. chia seeds, 3 tbsp. water, 1/4 tsp baking powder = 1 egg. In each case, you'll want to combine the ingredients and let them sit for a few minutes to achieve the right "egg-like" consistency. Will let you know how the muffins turn out.
  15. These look delicious!! I would add in your title that these muffins are grain-free, not just gluten-free. When I see gluten-free I assume there is GF flour in the recipe (rice, potato, tapioca, etc.). I almost jumped for joy when I saw they are made out of coconut flour...yay!!
  16. Michele Pryse :
    I made the muffins following the video, which was a bit difficult to follow. Mine don't look exactly like yours, they are taller and the recipe yielded 9 rather than 6 regular muffins. The batter in the video was dry and lumpy (due to omitting 3 eggs); mine was much smoother and did not require almond milk. I even used extra coconut flour. They turned out very nice! I made some notes on a recipe card to help me out next time. Baking is more precise than cooking so the more detail the better. Thank you for this recipe and all the others here on your website. It is a super helpful and much-appreciated resource.
  17. I am going to try some substitutions with these. Flaked coconut and dried cranberries in place of chocolate chips (that will be my first experiment). I also want to try adding drained crushed pineapple in the future. Of course, this will require some adjustments with moist ingredients.
  18. I'd love to make these but can't eat bananas, could you suggest an alternative or would they still be OK if I just omitted it? Thanks.
  19. I made these and a picky two year old loved them!
  20. I made these and a picky two year old loved them!
  21. Boo! Way too wet and sunk in the middle. Very disappointing.
  22. You don't show squeezing the moisture out of the zucchini in the video. How important is that step?
    • Hi Teresa, We have a few general tips to keep in mind to avoid watery zucchini noodles but generally you want to follow these tips if you're going to serve your zoodles in a sauce, not in baking.


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