Gluten-Free Zucchini Chocolate Chip Muffins Recipe (Egg-Free Option)
Looking for a healthy alternative to cupcakes? Try these Gluten-Free Zucchini Chocolate Chip Muffins - perfect for school functions & birthday parties.
Servings: 12 muffins
Preheat oven to 375 degrees and grease or line a mini-muffin tin. Gather all ingredients together.
Add all ingredients to high-speed blender except the zucchini and chocolate chips. Blend until well combined. Batter will be smooth.
Add shredded zucchini and chocolate chips to blender and blend for 3 to 5 seconds.
Pour into prepared muffin cups. Fill each cup almost to the top. Stir batter after every few cups, so chocolate chips don’t sink to the bottom of the blender jar.
Bake for 15 minutes, or until tops of muffins are set, and a toothpick comes out clean. Remove from oven and let cool in the pan for 5 to 10 minutes before removing.
Tips For Making Zucchini Chocolate Chip Muffins;
- Make a big batch and freeze when completely cooled
- Try adding white chocolate chips
- Try adding lemon zest for extra zing
- You can also make this into 1 big loaf and cut it into slices (or until a toothpick comes out clean)
Calories: 216kcal | Carbohydrates: 25g | Protein: 4g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 269mg | Potassium: 125mg | Fiber: 3g | Sugar: 11g | Vitamin A: 313IU | Vitamin C: 4mg | Calcium: 40mg | Iron: 1mg