Go Back

Gluten Free Chocolate Zucchini Bread Muffins

Rich, chocolatey, decadent and tender muffins filled with fresh zucchini and bursts of melty chocolate chips
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins

Equipment

  • Blender or food processer
  • Grater
  • Muffin pan
  • Paper muffin liners

Ingredients
  

  • 2 tbsp ground flax seed flax egg
  • 5 tbsp water flax egg
  • 1 cup sugar
  • 1/2 cup oil coconut, vegetable, canola
  • 1/3 cup cocoa powder
  • 1 tsp vanilla
  • 1 cup shredded zucchini shred, squeeze out moisture, pack into measuring cup
  • 2 cups oat flour
  • 2 tbsp coconut flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/2 cup chocolate chips dairy free or dark chocolate

Instructions
 

  • Combine ground flax seed and water, mix well, and set aside to thicken.
  • Wash and trim zucchini, shred, then wrap in a clean towel or cheesecloth and twist over the sink to remove excess moisture.
  • Preheat oven to 350° and line a standard 12 cup muffin tin with paper liners.
  • If you are making your own oar flour, place oats in blender or food processor and process until they become a coarse flour. Add coconut flour, baking soda, baking powder, salt and cinnamon, combine, and set aside.
  • In a large bowl, whisk together oil and sugar. Add flax eggs, cocoa powder, and vanilla and whisk to combine well. Fold in shredded zucchini.
  • Add flour mixture and combine with spoon or spatula. Batter will be thick. Finally, fold in chocolate chips and nuts, if using.
  • Using a small measuring cup, cookie scoop, or ice cream scoop, devide batter between prepared muffins cups. Bake for 25-30 minutes, or until toothpick comes out clean. Cool completly, store in an airtight container.

Notes

If you're not vegan, these could be made with eggs instead of flax eggs. Omit coconut flour and keep an eye on the bake time, as they may be done sooner. 
DO NOT swap the amounts of coconut and oat flour. Coconut flour is very absorbent and using more than called for will create a very dry muffin. 
 
Keyword Bakery, gluten free, vegan, Vegetable