Gluten-free and Dairy-free Chocolate Zucchini Muffins

This is the season in which zucchini is at its peak. And when that happens, as you all know, it means zucchini galore. One day they look as if they might still need a few more days to be ready to eat, and all of a sudden one has 10 zucchini ready at the same time. O,r a neglected one, left on the vine, becomes the zucchini that ate the town…

I always struggle with baking something that my kids like and that gives them enough nutrients and fiber at the same time. So chocolate zucchini bread seemed like a good option, and chocolate zucchini muffins even a better one. I had stumbled upon a French website , Lilie Bakerie, and found a chocolate zucchini bread recipe that looked amazing. Thanks to Google translate I made sure not to miss any important steps or ingredients and, voilà, my gluten-free chocolate zucchini muffins were born. This recipe is quick and doesn’t require a stand mixer. And on the plus side, my kids didn’t even realize that it had vegetables in it!

ENJOY!

Gluten-free and Dairy-free Chocolate Zucchini Muffins

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Recipe by Simona Gluten-free Course: Recipes, BreakfastDifficulty: easy
Prep time

20

minutes
Cooking time

20

minutes

Ingredients

  • 240 gr Simona’s Flour Mix – 1 1/2 cups plus 1 Tbsp

  • 132 gr Light brown sugar – 1/2 cup plus 2 Tbsps

  • 42 gr Unsweetened cocoa powder – 1/2 cup

  • 1/2 tsp Cinnamon powder

  • 1 1/2 Tbsps Baking powder

  • 1 1/2 tsps Baking soda

  • 1/4 tsp Salt

  • 180 gr Zucchini – finely grated – 2 small

  • 2 large Eggs

  • 130 gr Vegetable oil – 2/3 cup

  • 1/2 tsp Vanilla extract

  • 1 Tbsp Vegetable Glycerin

  • 90 gr GF and DF Mini chocolate morsels – 1/2 cup

Directions

  • Preheat the oven to 350° F. Line a 12 muffin pan with muffin liners – I like to use the tulip baking cups.
  • In a small bowl mix the dry ingredients: flour, sugar, cocoa, cinnamon, baking powder, baking soda, and salt.
  • In a medium bowl, mix zucchini, eggs, oil, vanilla extract and glycerin. Gradually incorporate the dry ingredients into the liquid ingredients. Add the chocolate chips and mix until well.
  • Pour into the baking liners and bake for 20 minutes, until they spring back when you touch them.
  • Let them cool in its pan for 5 to 10 minutes before unmolding and placing on a cooling rack.

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