Chocolate Chip Zucchini Muffins

Better Than Bakery Gluten Free Chocolate Chip Zucchini Muffins

Posted by Kristina S.

About

Just in time for back to school! A gluten-free chocolate chip zucchini muffin that tastes better than one from a bakery. The zucchini adds great nutritional value and keeps the chocolate chip muffins extra moist. I promise you will not be able to stop at one because they taste like the best chocolate cake, except with added health benefits!

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You Will Need (13 things)

  • 1 ½ cup Gluten Free Flour blend
  • ½ cup GF pure Cocoa Powder
  • ¾ cup Coconut Sugar
  • 1 tsp GF Baking Powder (preferably aluminum free)
  • ½ tsp Baking Soda
  • ½ tsp Xanthan Gum (omit if your blend already has it)
  • ¼ tsp Pure Sea Salt
  • 2 cup Grated fresh Zucchini with skin
  • 2 Large Eggs at room temperature or for vegan option use 2 flax eggs
  • ½ cup Melted Coconut Oil
  • ½ cup Milk or non-dairy milk at room temperature
  • 1 tsp Pure Vanilla Extract
  • 1 cup Gluten-free Chocolate Chips , divided

Steps (6 steps, 10 minutes)

  1. 1

    Preheat oven to 325 F and line a muffin pan with paper liners

  2. 2

    In a large bowl combine flour, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and salt

  3. 3

    Add grated zucchini and evenly blend

  4. 4

    In a small bowl whisk together eggs, coconut oil, milk and vanilla. Add to dry ingredients and mix to combine. Add 3/4 cup chocolate chips and blend until evenly distributed

  5. 5

    Using an ice cream scoop or a large spoon transfer batter into prepared muffin pan. Sprinkle with remaining chocolate chips and gently press them into the batter

  6. 6

    Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool in the muffin pan for 10 minutes then transfer onto a cooling rack