Jeff had two days off for the all-star break this week, so our family did a mini staycation at a local water resort.
We sipped on cold drinks,
played in the waves, and took 3-hour naps even though we insisted we were not tired.
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 Zucchini Muffins (with chocolate chips, of course)
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
- 1/2 tsp. nutmeg
- 2 cups grated zucchini seeds removed
- 1 tsp. lemon zest
- 1/4 cup coconut oil
- 2 eggs
- 1/2 cup brown sugar packed
- 1/2 cup coconut sugar
- 1 tsp. vanilla
- 1/4-1/2 cup chocolate chips use mini Enjoy Life chips if you can find them
Instructions
- Preheat oven to 350. Whisk together gluten-free flour, cinnamon, salt, and nutmeg.
- In a separate bowl, beat together eggs, oil, and sugar for one minute on medium.
- Add vanilla and mix.
- Stir dry ingredients into wet ingredients to form a batter.
- Fold in grated zucchini, lemon zest and chocolate chips.
- 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?
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 :-))
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.
I was wondering if there’s any leavening agent (baking soda/powder) in this recipe. Thanks!
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!
Thank you! These are amazing!!
These did not work out for me. They all went in the garbage.
Oh no! I wonder what went wrong. Bummer!
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…
Well shoot! I wonder if I did something wrong when I typed out the recipe. I’m so sorry.
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. 🙂
Ack! Yes, I will take a look this weekend.
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!
Gosh it’s been a while since I made this. I’m not sure. Glad yours turned out well!