Gluten Free Zucchini Chocolate Chip Muffins -

5 from 1 vote

Gluten Free Zucchini Chocolate Chip Muffins

Tuck shredded squash into these gluten free zucchini chocolate chip muffins for a delectable morning treat.

Prep Time10

Cook Time25

Total Time35

Course: Breakfast

Cuisine: American

Diet: Gluten Free

Servings: servings

Calories: 262kcal

Preheat your oven to 400°F. Grease a 12-well muffin pan.
In a large bowl, whisk together the 1 ½ cups gluten free flour , ½ cup almond flour, ¾ cup granulated sugar, 1 tablespoon baking powder, 1 teaspoon fine sea salt, and 1 teaspoon ground cinnamon.
In a small bowl, whisk together the 2 large eggs, ½ cup whole milk and ⅓ cup vegetable oil.
Make a well in the center of the dry ingredients and pour in the wet ingredients, stirring gently to combine. Fold in the 1 cup zucchini and ¾ cup semisweet chocolate chips, then divide the batter equally between the muffin wells. Let the batter rest for 15 minutes.
Place in the oven and bake for about 20-25 minutes, until the muffins are lightly browned and a tester comes out clean. Cool in the pan set on a rack for 10 minutes, then turn out to cool completely.

CN's Tips

How to grate the zucchini? Like many other recipes that call for zucchini, you won't need to peel the zucchini before adding it to the batter. Just give it a wash, trim the ends, and grate. I use the large grate on my box grater for these muffins to give them a bit of texture, but you can also do a finer grate.

Squeeze the zucchini - To prevent the muffins from getting too soggy, squeeze the shredded zucchini to remove as much water as possible. I just squeeze it between my (clean!) hands.

Rest the batter – Let the batter rest while the oven heats, or for at least 15 minutes to hydrate the gluten free flours.

Fill the muffin cups ⅔ full for this recipe – In this particular recipe, I’ve found that about ⅔ full is the sweet spot so that they rise nicely but don’t overflow each muffin cup.

Refined sugar-free - Swap maple syrup or coconut sugar for the granulated sugar.

Reduce the sugar - I like a sweet muffin, what can I say? However, if you like your muffins slightly less sweet, use ½ cup of sugar rather than ¾ cup of sugar.

Dairy-free - Swap out the milk for dairy-free milk, or in a pinch, use water.

Make whole grain muffins - Use your favorite whole grain gluten free flour, such as oat flour, sorghum flour, or brown rice flour, instead of the gluten-free all-purpose flour by weight.