Zucchini Chocolate Chip Muffins

For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe.  Our garden is just petering out with the severe frost we had last weekend and I need to get going on pulling up all the wilted plants from the yard.

Meanwhile, with this colder weather I’ve been a baking fiend and my family is fully taking advantage of this, loading themselves up with gluten free goodies.

Zucchini Chocolate Chip Muffins

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Servings 30 mini muffins

Ingredients

Instructions

  • In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  • In a large bowl, combine eggs, oil, honey and zucchini
  • Mix dry ingredients into wet thoroughly
  • Stir in chocolate chips
  • Grease a mini muffin pan with grapeseed oil and lightly dust with coconut flour
  • Spoon approximately 1 tablespoon of batter into each muffin tin
  • Bake at 350°F for 18-22 minutes
  • Cool and serve
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

Last night I had a fabulous time teaching at the Culinary School of the Rockies.  My next class is on October 28th at Bauman College, right here in the heart of Boulder.

My busy week started off with a super fun interview Monday on 9 NewsColorado and Company television program, during which we discussed my high protein gluten free cookbook and ate lots of treats that I brought to the show.

The busy week continues this Sunday as I will be appearing at the ADA conference in Denver.  For more information please see my book tour page.

Your website is amazing! Thank you so much for sharing openly. I am so excited about finding this treasure!

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Recipes » Breakfasts » Zucchini Chocolate Chip Muffins