Low FODMAP Chocolate Zucchini Muffins

Total time47 min

Prep time15 min

Cook time22 min

These muffins are deeply chocolatey, tender, and studded with dairy-free chocolate chips — the kind of treat that disappears fast whether you're packing lunchboxes or just need something satisfying with your morning coffee. Grated zucchini is the secret weapon here: squeezed dry and folded into the batter, it adds moisture without any detectable vegetal flavor, keeping every bite soft and rich. The whole batch is built on a gluten-free flour blend and sweetened with maple syrup, so you're working with ingredients that are genuinely gut-friendly rather than just swapping one problem for another. Each component is portioned so that a single muffin stays well within safe thresholds — the cocoa, maple syrup, and chocolate chips are all used in amounts that keep things comfortable per serving. A touch of cinnamon in the dry mix rounds out the chocolate flavor in a way that feels bakery-quality without any fussy technique. The batter comes together in two bowls and bakes in about 20 minutes, making this a realistic weekday project. With 12 muffins per batch, you'll have plenty to freeze and pull out whenever a chocolate craving hits.

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Ingredients

12 servings

For the muffins

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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¼ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
½ tsp ground cinnamon
2 large eggs
½ cup maple syrup
⅓ cup neutral oil (such as canola oil or light olive oil)
¼ cup milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
1 tsp vanilla extract
1 ½ cups zucchini, coarsely grated and squeezed dry
Ingredient note
A serving of up to about 1/3 of a medium zucchini (about 1/2 cup) is low in FODMAPs. This recipe contains only a small amount per serving, making it likely Low FODMAP. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
½ cup dairy free chocolate chips

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
Grate the zucchini on the large holes of a box grater, then pile it onto a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid comes out. You should have about 1 1/2 cups of packed, dry grated zucchini.

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