We have zucchini coming out of our ears….
if you have been reading my posts you may have met “BOB” our ginormous zucchini plant that I actually named!
With so many zucchini’s to use up I decided to bake chocolate chip zucchini bread muffins which turned out to be fabulous!!!
This recipe is gluten free, dairy free, nut free, and egg free-but don’t be afraid because you would never know!!
It is so moist and delicious that I promise you won’t be disappointed!!
Chocolate Chip Zucchini Bread Muffins
- 3 cups of a mixture of gluten free all purpose baking flour and brown rice flour (both are from Bob’s Red Mill) you could substitute any other flour for this as well
- 1 tsp. salt
- 1 tsp. baking soda
- 1 tsp. baking powder
- 2 tsp. cinnamon
- 3 “Chia Eggs” (directions below)
- 1 cup coconut oil melted
- 1 cup organic cane sugar or coconut sugar
- 3 tsp. vanilla
- 2 cups of shredded zucchini
- 1/2 cup pure maple syrup
- optional: non dairy chocolate chips (as many as you want!!!)
So, first we needed to grate the zucchini
So I pulled out my spiral slicer and put my kids and niece and nephew to work!!
Once they had spiraled some zucchini I tossed it into my food processor to grate it even finer….to save time and dishes I would just start it in the food processor next time. The spiralizer was an unnecessary step but the kids had fun so it was worth it!
Once grated finely, set aside.
Next, I combined the flour, sugar, salt, baking soda, baking powder, cinnamon and mixed well.
So, let me stop here and explain what a Chia Egg is……it is one part chia seeds to three parts water for each “egg”.
For each “egg” you take 1 tbsp. of chia seeds and grind them finely in a food processor or coffee/nut grinder
and then mix with 3 tablespoons of water and let sit for a few minutes. It will form a gel that looks like this
this is the equivalent to 3 eggs. You can use chia eggs as an egg replacer in any recipe that calls for eggs.
Back to the recipe……
once you have a smooth batter fold in your shredded zucchini and then for the magical ingredient
these are fabulous!! They are non dairy chocolate chips and taste amazing!!
Finally, place into muffin tins and bake at 325* for 50-60 minutes.
The final product is amazing!!!
But, the final mess is not!
Now I just have to figure out how to use up the rest of my zucchini….
How do you use zucchini??
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