Zucchini Chocolate Chip Muffins

When you have a garden and you plant more than one zucchini plant, you know you better start thinking of ways to use all that fresh zucchini up! These gluten free, dairy free zucchini chocolate chip muffins are so easy to make and absolutely delicious!

I like to use Guittard semi-sweet chocolate chips for this recipe because they are delicious and dairy free! That way even more of my family members can enjoy this recipe. I love this brand of chocolate chips because they don’t add a lot of “stuff” into their chocolate chips. So I will pay the extra money to have better quality chocolate.

When shredding the zucchini for this recipe, I like to use a cheese grater with a finer shred. My picky texture family members are so much more likely to eat them if they can’t taste the zucchini in them! But you can shred your zucchini however you like best.

For the gluten free flour blend, I use my gluten free/dairy free flour blend. You can find the recipe here. I have also included the recipe for this flour blend in the notes section of this recipe.

Zucchini Chocolate Chip Muffins

These zucchini chocolate chip muffins are gluten and dairy free. These muffins are fluffy and moist, and so easy to make.

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Prep Time 20 minutes mins

Cook Time 18 minutes mins

Total Time 38 minutes mins

Servings: 16 muffins

Course: Breakfast, Dessert, Snack

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

  

• 1 3/4 C my dairy free, gluten free flour blend If using a different blend you may need more or less depending on how your blend absorbs moisture
• 1/2 tsp xanthan gum
• 1/2 tsp sea salt
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 3/4 TBSP cinnamon
• 2 eggs
• 1/2 C unsweetened applesauce
• 1 TBSP refined coconut oil, melted
• 1/2 C granulated sugar
• 1/4 C brown sugar
• 1 tsp vanilla
• 1 C finely shredded zucchini
• 1/2 TBSP chia seeds
• zest of 1 lemon, finely shredded
• 1 C semi-sweet chocolate chips

Equipment

• 1 large bowl
• muffin tins
• muffin liners
• measuring cups and spoons
• grater
• large cookie scoop

Method

 

1. Preheat oven to 325 degrees. Gather muffin tins and place muffins liners in the tins. Set aside
2. In a medium bowl, add the gluten free/dairy free flour blend, xanthan gum, sea salt, baking soda, baking powder, and cinnamon. Mix well. Set aside.
3. In a large mixing bowl, add the eggs and mix with a hand mixer until the eggs are a little foamy.
4. Add the granulated sugar, brown sugar, and refined coconut oil and mix well. Add the applesauce, vanilla, and lemon zest, and mix well.
5. Add the shredded zucchini and mix well with a wooden spoon.
6. Add the dry ingredients to the wet ingredients, and mix until combined.
7. Add chocolate chips and mix well.
8. Using a large cookie scoop, scoop the batter into prepared muffin tins with muffin liners.
9. Bake at 325 degrees for 18-20 minutes or until a tooth pick inserted in the center of the muffin comes out clean.
10. Let cool before eating.

Notes

Emma’s Gluten Free/Dairy Free Flour Blend:

•   24 oz gluten free rice flour
•   7 oz Almond flour(I get mine at Costco)
•    1 oz Buckwheat flour
•    7 oz Potato STARCH
•   3 oz Arrowroot starch
•   2 oz Cassava flour

Mix well using a wire whisk.  Store in an air-tight container

I hope you will enjoy making these easy gluten free, dairy free Zucchini Chocolate Chip Muffins. Having homemade muffins for your family to snack on is easier than you might think. Plus, these taste SO MUCH BETTER than store bought gluten free muffin mixes.

I hope that you will give this recipe a try!

Emma