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

Transform your overabundance of summer zucchini into gluten-free muffins!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12

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.