Gluten Free Zucchini Chocolate Chip Muffins

Prep Time: 20 minutes. Cook time: 20 minutes. Total time: 40 minutes.

Yields: 10-12 muffins


1/3 cup coconut oil, melted

1/2 cup pure raw honey (I use Really Raw Unstrained Honey)

2 eggs

2 teaspoons vanilla

1 teaspoon baking soda

1 1/2 teaspoons baking powder

1/2 teaspoon cinnamon

*1 1/2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour

**3/4 - 1 cup shredded zucchini, well squeezed and drained

1/2 cup mini chocolate chips


1. Preheat oven to 350 degrees. Spray muffin tins with cooking spray. Set aside.

2. In a large bowl, add coconut oil, honey, eggs and vanilla. Stir until thoroughly combined. Add baking soda, baking powder, cinnamon and flour and stir until thoroughly combined. Add zucchini and chocolate chips and stir to combine.

3. Evenly disperse batter between muffin tins and bake for 18-20 minutes until golden brown. Remove from oven and let cool at least 10 minutes before removing to serve or let cool completely. Cover and store leftovers at room temperature. 


*Should be able to equally substitute with white whole wheat or all-purpose flour if not gluten-free, although I haven't tested the recipe with these.

**I shredded about 1 1/2 cups of zucchini before squeezing it, but it decreases in size after releasing the moisture. The zucchini needs to be very well squeezed and drained. Just shred it and then wring it with your hands (or press the zucchini down in a strainer) until there is minimal moisture left in the zucchini. (Otherwise, you will get mushy muffins.)