Zucchini Chocolate Chip Muffins

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
30mini muffins
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Instructions
  1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  2. In a large bowl, combine eggs, oil, honey and zucchini
  3. Mix dry ingredients into wet thoroughly
  4. Stir in chocolate chips
  5. Grease a mini muffin pan with grapeseed oil and lightly dust with coconut flour
  6. Spoon approximately 1 tablespoon of batter into each muffin tin
  7. Bake at 350°F for 18-22 minutes
  8. Cool and serve
Your website is amazing! Thank you so much for sharing openly. I am so excited about finding this treasure!

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.

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

51 responses to “Zucchini Chocolate Chip Muffins”

  1. I would love to learn to make a dough that I could fill with cooked beef, similar to empanada.

    Thanks

  2. My grandson has a nut allergy….coconut is in all your recipes…sorry, but it IS a nut. Please don’t mislead others that these recipes are nut free. FYI…I don’t care if you publish it, just make people aware! Thanks!

    • Donna, thanks for your comment! Coconut is often considered a drupe, not a nut, and many with nut allergies are not allergic to it which is why I classify my coconut recipes as nut-free :-)

  3. Hi Elana, I love all your creative recipes! I made muffins for the first time yesterday. Two questions I’d love thoughts on if possible before I make next batch tomorrow/Wednesday.
    1) How much grapeseed oil do you put in to grease the tin? And how much sprinkle of coconut flour? My muffins were greasy and too soft yesterday.
    2) I’m also… switching my coconut flour brand to one you recommend (nuts.com, as I used one you advise not to use), using what I now read is a better scooping method of dipping vs pouring into the measuring cup to get more flour, and buying a mini-muffin tin vs standard-size tin I used yesterday. It took around 40 minutes to bake (vs the 18-22 you advise) and was still very soft inside (unsure if safe to eat) and greasy. Any other tips for a first-time muffin baker??

    Thanks so much! I’m craving a good muffin during Passover. Also, I make your Rosemary apple chicken for Seders, always perfect and guests love it, thank you!

    • Brenda, I haven’t ever measured that so not sure. If you’re changing the recipe by making bigger muffins and not using one of the recommended brands of coconut flour your results will likely be very different from mine. I hope you’ll let me know how these turn out when your new products arrive! Happy Passover to you and yours :-)

  4. I will be trying this recipe next week when I get my local produce delivery. THANK YOU for putting together a recipe that does not use protein powder, stevia (or other alternative sweeteners) but is still low carb. Cheers!

  5. I have walnut oil for some recipe I made once and never used it again. Do you think walnut oil would work?

  6. I made this recipe making mini muffins. I sprayed the muffin tin with Pam spray. Unfortunately, all the muffins stuck to the pan. What can I do? Delicious taste. I want to bake this recipe again. Any advice…..thanks

  7. I used olive oil and I made no changes. Single recipe. Used cupcake papers. Had to bake longer. 26 minutes. Tasted good. Made 18 muffins.

  8. This is my first time baking with coconut flour.
    I substituted Avocado oil for Grapeseed and Date Syrup instead of honey. Enjoy Life Chocolate chunks instead of chocolate chips, and i made regular size muffins instead of mini. Increased bake time to about 30 minutes, however the muffins still came out a little too soft. BUT very yummy regardless. They’re still a little warm, so maybe they’ll get more solid when they cool completely. Also, i used the Coconut Secret brand of coconut flour (I read your disclaimer regarding different brands not working with your recipes after the fact), so this may be the reason for the texture being off. Regardless, the muffins are delicious, and hopefully will be well accepted by my most tough critics (ages 8 & 10) tomorrow.

  9. I replaced the grapeseed oil with equal parts butter and replaced the honey with equal parts maple syrup. I also doubled the recipe and it made a dozen full size muffins. I baked them for about 25 min. I made them yesterday morning and they were so good that my husband asked me to make more this morning which I gladly did! Thank you so much for your recipes! I baked your chocolate and vanilla cupcakes for my daughter’s bday and no one could tell that they weren’t ‘regular’ cupcakes!

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