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
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 2 large eggs
- ¼ cup grapeseed oil
- ¼ cup honey
- 1½ cups grated zucchini (8 ounces), do not pack down when measuring
- ½ cup chocolate chips
- 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
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 News‘ Colorado 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.
My modifications: I used olive oil instead of grapeseed oil inside the batter, and coconut oil to grease the muffin pan (seed oils have too much LA to be considered healthy.) I also used two duck eggs for extra creaminess. I left out the chocolate chips since I didn’t want added sugar, and I swapped out the honey for monkfruit plus six drops of vanilla stevia. Tasted great to me.
Maris, thanks for letting me know that these tasted great! Note to readers: if you’re omega 6s are low it’s fine to use grapeseed oil now and then :-)
Do you peel the zucchini before grating?
Nadia, I don’t :-)