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Gluten Free Chocolate Zucchini Muffins

This recipe was not tested in the Bob’s Red Mill Kitchen but was submitted by a customer who wanted to share a recipe they enjoyed with others.

  • 1/2 cup Unsalted Butter (softened)
  • 1 cup Milk (Soy, Rice, Cow, Nut)
  • 1 Tbsp Lemon Juice
  • 2 Eggs large *
  • 1/3 cup Water warm (110°F - 115°F)
  • 2 tsp Vanilla Extract
  • 2-3/4 cups GF Chocolate Cake Mix
  • 1 Tbsp Ground Cinnamon
  • 1 cup Chocolate Chips
  • 1 cup Gluten Free Rolled Oats
  • 2 Zucchini medium-sized, grated


Grind Gluten Free Rolled Oats into flour using your food processor and toss with zucchini.

Have all ingredients at room temperature. Preheat oven to 350°F. Generously grease muffins tins; set aside.

Using large bowl and electric mixer, cream butter or margarine until smooth. Add cake mix, cinnamon, milk, lemon juice, and eggs. Beat 30 seconds on low speed to blend ingredients, scraping down sides of bowl as needed. Next, beat one minute on low-medium speed. Add hot water and vanilla extract. Beat thoroughly for one minute. Stir in oat and zucchini mixture along with the chocolate chips.

Transfer batter to prepared muffin tins. Bake 25-30 minutes, or until toothpick inserted into center comes out clean. Remove from oven; cool about 10 minutes on wire rack.  Individually wrap and freeze any muffins not used on the first day to preserve freshness. 

* For an eggless option, combine 2 Tb Bob's Red Mill Flaxseed Meal and 6 Tb water in a small bowl. Let stand for 2 minutes and use it in place of the eggs called for in the directions above.
Gluten Free Chocolate Zucchini Muffins


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Products Used in this Recipe

Gluten Free
GF Chocolate Cake Mix

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Gluten Free
Gluten Free Rolled Oats

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