Looking for a healthy snack idea, or trying to use up zucchini from the garden? These Chocolate Chip Zucchini Muffins are soft and moist on the inside, and crispy golden on the outside. You would never know that they are gluten and dairy free!
We gobbled up our Chocolate Chip Zucchini Muffins with some friends on the porch, as a healthy snack on a beautiful, sunny day. I suggest making a double batch. They are THAT good! These Chocolate Chip Zucchini Muffins would be perfect for delivering to a family with a new baby or as a housewarming treat.
INGREDIENTS
Almond or Oat Flour: I prefer almond flour, but oat flour would work in this recipe too.
Coconut Sugar: A healthier choice for sweetener
Eggs
Lemon Juice
Baking Soda
Coconut Oil (melted): Butter is an option too, but coconut oil in this recipe is an easy way to keep it dairy free and still taste delicious
Vanilla Extract
Spices: cinnamon, cardamom, nutmeg...I love this combination!
Salt
Chocolate Chips: I prefer MINI chocolate chips in muffins, so you aren't randomly biting into a big hunk of chocolate. I like the sweetness to be evenly distributed. If you are looking for dairy free chocolate chips, these are our favorite.
TOOLS YOU MAY NEED
Muffin Liners
Ice Cream Scoop
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HOW TO MAKE CHOCOLATE CHIP ZUCCHINI MUFFINS
The main ingredient, zucchini, will need to be prepped first for this recipe. You will need to grate two cups of zucchini, and squeeze out the excess water.
TIPS:
- Grate the zucchini with the regular holes on the box grater. If you grate it too finely with the smaller holes, the zucchini won’t provide enough structure for the muffins, and they will turn out mushy.
- Use paper towel to squeeze out excess water. Zucchini holds a lot of moisture, so it’s important to try and get out as much as you can.
Once your zucchini is prepped, combine all the ingredients in a bowl, except for the chocolate chips. After everything is mixed, fold in a 1/2 cup of chocolate chips to the muffin batter.
Line the muffin tin with liners or grease with cooking spray. I filled up each tin about 3/4 of the way with batter. Then, into the oven for 16 minutes at 375 degrees. If a toothpick doesn’t come out clean after that amount of time, add a minute or two to the timer. Let the muffins cool for 5 minutes before transferring out of the pan.
Freeze some Chocolate Chip Zucchini Muffins for later, or serve them all at once. Ours lasted about a day and half…everyone loved them (and had no idea they were eating extra veggies)! I personally enjoyed how the spices blended with the zucchini and chocolate chips. A healthy treat we will surely make again!
