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10 mins

Better Than Bakery Gluten Free Chocolate Chip Zucchini Muffins
Just in time for back to school! A gluten-free chocolate chip zucchini muffin that tastes better than one from a bakery. The zucchini adds great nutritional value and keeps the chocolate chip muffins extra moist. I promise you will not be able to stop at one because they taste like the best chocolate cake, except with added health benefits!

Posted by Kristina S. from Vancouver, British Columbia, Canada • Published See Kristina S.'s 7 projects »
  • Step 1

    Preheat oven to 325 F and line a muffin pan with paper liners

  • Step 2

    In a large bowl combine flour, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and salt

  • Step 3

    Add grated zucchini and evenly blend

  • Step 4

    In a small bowl whisk together eggs, coconut oil, milk and vanilla. Add to dry ingredients and mix to combine. Add 3/4 cup chocolate chips and blend until evenly distributed

  • Step 5

    Using an ice cream scoop or a large spoon transfer batter into prepared muffin pan. Sprinkle with remaining chocolate chips and gently press them into the batter

  • Step 6

    Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool in the muffin pan for 10 minutes then transfer onto a cooling rack

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