This gluten free chocolate chip zucchini muffin recipe is THE BEST. These muffins are moist, fluffy, and just sweet enough.
When I tell you that these are the best ever gluten free zucchini muffins, you better believe it. I would not lie about muffins. Especially chocolate chip ones. Especially when we're smack dab in the middle of zucchini season.
I see you over there with a fridge full of zucchinis from the garden that you have no idea what to do with – if you're the type to do that gardening thing. And I see you over there marveling at the overflow of zucchini at your farmer's market – if you're the type to get up early enough on a Saturday. Whatever type you are, this zucchini muffin recipe is here just in time to bring much joy to your zucchini-loving soul.
These special muffins are here to sneak some veg into your mornings. Or to give you a midday pick-me-up when you remember that you packed one for an afternoon snack. Or just to eat straight out of the pan with a hefty drizzling of honey.
I mean just look at those beauties. They're everything you want and need in a muffin. And they're so incredibly easy to make + impossible to mess up. Combine the dry ingredients, combine the wet ingredients, mix the two together and fill your muffin tin. And then wait for your kitchen to fill up with the heavenly aroma of baked goods.
I know it's still summer and it's hard to think about fall yet – at least for me, anyway. I'm one of those "summer forever" kind of people. But try as I might, I can't ignore the chill that's in the evening air all of the sudden. And if there's one thing that I actually like about fall, it's that it makes me wanna bake.
So bake these chocolate chip zucchini muffins for a friend, for your kids, for you grandma, for your co-workers, or for yourself. Just bake them and enjoy the hell out of them.
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Chocolate Chip Zucchini Muffins
- Total Time: 30 minutes
- Yield: 9
Description
This gluten free chocolate chip zucchini muffin recipe is THE BEST. These muffins are moist, fluffy, and just sweet enough.
Ingredients
1 ½ cup gluten free flour
2 eggs
1 cup grated zucchini
1 cup chocolate chips
½ cup honey
⅓ cup olive oil
1 teaspoon vanilla extract
½ tsp. baking soda
½ tsp. salt
½ tsp. cinnamon
¼ teaspoon baking powder
Instructions
Preheat oven to 350º. Lightly spritz muffin pan with cooking spray or line with muffin cups.
In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
In a separate bowl, whisk eggs. Add grated zucchini, honey, oil, and vanilla and stir together.
Pour wet ingredients into the bowl of dry ingredients and mix well. Fold in chocolate chips.
Pour ¼ cup of batter into each muffin cup. Bake for 20-22 minutes.
Remove from oven and allow to cool before removing from the tin.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
Nutrition
- Serving Size: 1
- Calories: 259
- Sugar: 21 g
- Sodium: 167 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 0 mg
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