I believe in giving credit where credit is due. And Clark gets all the credit for these muffins. When I suggested zucchini bread, he said “No, let’s do muffins.”
Rock on. Everybody likes a muffin. And since that wasn’t good enough, he decided to throw in some chocolate chips for good measure.
Although he was texting me updates from the Fitchen all day, I was working last weekend when he baked these. Not only was the idea his, he also did the prep, process, and photos. A round of applause for Clark!
After I got off work, we met up and went to a dark little wine bar in TriBeCa to start our Saturday night. We were those nerdy people ogling photos of Chocolate Chip Zucchini Muffins while sipping reisling.
It’s hard to believe, but the boy loves chocolate and wine as much as I do. So I really can’t say I was too shocked when he showed me the photos and I saw chocolate chips all over the place. I didn’t know he was going to add that extra little something that was missing, but he always has a way of doing that.
Chocolate Chip Zucchini Muffins
- Total Time: 40 minutes
- Yield: 10 1x
Description
Gluten-free chocolate chip zucchini muffins.
Ingredients
- 1 ½ c. gluten free flour
- 1 c. grated zucchini
- 1 c. chocolate chips
- ⅓ c. olive oil
- ½ c. raw honey
- 1 tsp. vanilla extract
- ¼ tsp. baking powder
- ½ tsp. baking soda
- ½ tsp. salt
- ½ tsp. cinnamon
- 2 eggs
- zest of 1 lemon
Instructions
- Preheat oen to 350º.
- Grease muffin pan or line pan with muffin cups/parchment paper.
- Mix together flour, baking powder, baking soda, salt, and cinnamon.
- Add in grated zucchini.
- Whisk eggs in a separate bowl. Add to flour along with honey, oil, vanilla, and lemon zest. Mix.
- Add in chocolate chips.
- Pour ¼ cup of batter into each muffin cup.
- Bake for 20-22 minutes.
- Check for doneness using the "toothpick test". If nothing sticks, they're done. Enjoy!
Notes
If bottoms aren't quite baked fully, cover tops in foil and continue to bake while monitoring.
- Prep Time: 20 mins
- Cook Time: 20 mins
Nutrition
- Calories: 2915
- Sugar: 230g
- Sodium: 2106mg
- Fat: 134g
- Saturated Fat: 45g
- Unsaturated Fat: 81g
- Carbohydrates: 390g
- Fiber: 14g
- Protein: 47g
- Cholesterol: 411mg
These are delicious! I substitute the gf with 1 C of regular flour, and they turn out like a dream. Once I added an extra egg on accident, and they were still delish! Thanks!
Cool – good to know the flour can be swapped out without affecting the muffins! So glad you like this recipe! :D
Those look amazing! You think i couldn't replace the flour for almondmeal or buckwheat. And maybe leave out the honey? I'm sooo craving these right now! Wonder how they would taste with blueberries and cinnamon as well... Oh my!
Love, Daphne
Perhaps a mixture of buckwheat, almond, and another type of flour - maybe chickpea or rice! Buckwheat is very dry and almond meal is very dense and oily. Instead of honey, you could try agave or maple syrup. :) Blueberries and cinnamon would be fantastic in these!
Would coconut oil (melted) instead of olive oil work? I would love to make these tomorrow!
That should work just fine! Coconut oil might change the flavor slightly, but not in a bad way. :)
Think I could do this in a loaf pan?
Yeah, surely! I think you would need to increase the baking time – stick a toothpick in the center to check for doneness. And I might also suggest covering it lightly with foil about halfway through, just so the longer baking time doesn't burn the top. Let us know how it works out! We've only made muffins out of the recipe.
Zucchini in baked goods is the best! i always have waaaay too many on the vine and now I've got another fabulous recipe to use them in, thanks!
I bet it was wonderful to come home to these baked morsels :D
Such a versatile way to squeeze in a serving of veggies! They were delicious the day we baked them and for several days after - hope you enjoy!
these look so delicious!