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

49 responses to “Zucchini Chocolate Chip Muffins”

  1. Thanks for the recipe Elana. Just to let others know I tried it with coconut oil and they did not turn out so well – quite dense and oily.

  2. Hi Elena,
    Thanks for all your yummy recipes.

    Do you by chance know if Xylitol (birch bark only based, not corn) will work in lieu of honey?

    I have successfully kicked candida out of my body – but in the end, most honey had to go for now. I can tolerate birch bark xylitol well but wonder if I can bake with it.

    thanks, prayers and blessing … Christine

  3. Would coconut oil work when making these? I don’t have grapeseed on hand but I have PLENTY of coconut oil. Thanks!

  4. Great recipe! Just finished baking them, I had to taste one even though it was still warm… delish! Even my dad tasted them and he couldn’t taste the zucchini in them at all! I had to modify the recipe to fit what I had in the house, they don’t look as nice as yours but still taste very good! Used cocoa instead of cinnamon because for some strange reason I am not too found of cinnamon and I used coconut sugar instead of honey and coconut oil instead of grapeseed oil and they still came out good! Thanks!!

  5. Made these tonight and while they had great taste I had to bake them much longer than suggested. I didn’t have grape seed oil so used regular olive oil, maybe that was the difference and they were still fairly soft when I took the out of the oven. Not criticism at all because they were delicious but wondered if I did soething wrong?

    • Maureen, I’m glad you enjoyed this recipe! It could be that your substitution created the need to bake these longer, or it may be that your oven temp is a bit lower than it reads. Sometimes when it’s a rainy day I have to bake a recipe a bit longer. The important thing is that it worked!

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