Gluten-Free Zucchini Muffins (with chocolate chips, of course)

Health, Recipes, Recipes - Breakfast & Breads, Recipes - Desserts, Recipes - Gluten-Free July 16, 2013

Jeff had two days off for the all-star break this week, so our family did a mini staycation at a local water resort.
Gluten-Free Chocolate Chip Zucchini Muffins via InspiredRD.com #glutenfree

We sipped on cold drinks,
Gluten-Free Chocolate Chip Zucchini Muffins via InspiredRD.com #glutenfree

played in the waves, and took 3-hour naps even though we insisted we were not tired.
Gluten-Free Chocolate Chip Zucchini Muffins via InspiredRD.com #glutenfree

I repeat, we were NOT TIRED.

For my personal food safety (and to save money) we packed all of our own food for the hotel stay.  I made a giant pasta salad, packed lots of fruit and snacks, and for breakfast, Leila and I made some zucchini muffins with entirely too many chocolate chips.

They were delicious.

Paired with hotel coffee, they were the perfect start to a day of sunning, splashing, and napping.

Gluten-Free Chocolate Chip Zucchini Muffins via InspiredRD.com #glutenfree

Gluten-Free Zucchini Muffins (with chocolate chips, of course)
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Transform your overabundance of summer zucchini into gluten-free muffins!
Ingredients
  • 2 cups (256 grams) all-purpose gluten-free flour (I used Pamela's)
  • 2 tsp. cinnamon
  • 1 tsp. salt
  • ½ tsp. nutmeg
  • 2 cups grated zucchini (seeds removed)
  • 1 tsp. lemon zest
  • ¼ cup coconut oil
  • 2 eggs
  • ½ cup brown sugar, packed
  • ½ cup coconut sugar
  • 1 tsp. vanilla
  • ¼-1/2 cup chocolate chips (use mini Enjoy Life chips if you can find them)
Instructions
  1. Preheat oven to 350. Whisk together gluten-free flour, cinnamon, salt, and nutmeg.
  2. In a separate bowl, beat together eggs, oil, and sugar for one minute on medium.
  3. Add vanilla and mix.
  4. Stir dry ingredients into wet ingredients to form a batter.
  5. Fold in grated zucchini, lemon zest and chocolate chips.
  6. Fill lined muffin tins half full and bake at 350 for 30 minutes.

 

Does your family do staycations?  Do you bring your own food or eat out?

 

You Might Also Like

  • Jill July 22, 2013 at 1:18 pm

    Thanks for this! I love muffins way too much and was needing a new recipe to try… And I happen to have all these ingredients!
    (Love your blog btw :-))

  • Ruth August 5, 2013 at 4:41 pm

    Thanks so much for sharing this recipe! I recently came across your site, and I find you very inspiring!

    Yes, my family (my daughter and myself) go on staycations every once in a while. It certainly helps to recharge us even if it’s just in a hotel that’s near where we live! The best was when we stayed in a rustic and charming inn with a great view of the Great Wall, around two hours from where we live.

  • Kristen August 12, 2013 at 5:26 am

    I was wondering if there’s any leavening agent (baking soda/powder) in this recipe. Thanks!

  • S August 14, 2013 at 10:49 am

    A batch of these just came out of the oven and they look and smell fantastic! I subbed dates for chocolate chips, touch of clove for nutmeg (all I had) and added a tsp of baking soda for leavening. Thanks for the recipe! YUM!

  • Katy September 9, 2013 at 2:47 pm

    Thank you! These are amazing!!

  • healthybaker October 27, 2013 at 3:40 pm

    These did not work out for me. They all went in the garbage.

    • InspiredRD October 27, 2013 at 3:45 pm

      Oh no! I wonder what went wrong. Bummer!

  • kristi November 2, 2013 at 12:04 pm

    i’m making these right now. It was way too dry – so far I have added another egg, another 1/4 cup of coconut oil and a 1/2 cup of almond milk. Now it is more batter like. Not sure how they’ll turn out though…

    • InspiredRD November 2, 2013 at 3:16 pm

      Well shoot! I wonder if I did something wrong when I typed out the recipe. I’m so sorry.

      • kristi November 2, 2013 at 3:47 pm

        no worries!! But that was what I was thinking – something has to be off. Take a look and if you find it let me know and I’ll try it again! I have a TON of zucchini and my daughter loves zucchini bread and just went gluten free. 🙂

        • InspiredRD November 2, 2013 at 5:14 pm

          Ack! Yes, I will take a look this weekend.

  • Katie March 2, 2015 at 12:50 am

    Did you intend to have no leavening agent in this recipe? I just made these (with chia/flax eggs instead) and did need to add some almond milk to make it wetter, but also added 1.5 tsp of baking powder. They turned out pretty well, a little dense but overall tasty!

    • InspiredRD March 2, 2015 at 9:00 am

      Gosh it’s been a while since I made this. I’m not sure. Glad yours turned out well!