Double Chocolate Zucchini Muffins (GF, Nut-Free & Dairy-Free)

I have always loved zucchini bread because of its moist, wonderful texture, but it’s never really been a go-to bread recipe when I’m baking. However, this past summer, my coworker Bob brought me a 7 pound zucchini, and the first thing I thought to make was zucchini bread! Although 7 pounds seems huge, when I shredded it in my food processor it was even more than I expected. I was literally drowning in zucchini. I used about 1/2 of the zucchini right away, but froze the rest in quart size ziploc bags for when Winter came and 7 lb vegetables were no longer in surplus.

These muffins are great for so many reasons. They’re moist, full of rich chocolate, super soft, and best of all, very allergy-friendly! I brought these to a girls’ brunch a few months ago and they were a hit. When I remembered I still had leftover shredded zucchini in the freezer, I instantly thought of these muffins. I was a little hesitant to use anything other than fresh zucchini, but these turned out as delicious as I remembered.

Whether you’re looking for a perfect on-the-go breakfast recipe, or trying to sneak more vegetables into your picky kids’ (or husband’s) diet, these muffins are the answer! Give them a try- I hope you love them as much as I do!

Recipe notes: If you’re using zucchini that’s been frozen, you will have a lot of excess moisture, so be sure to squeeze most of the water out or your muffins will be sad and soggy. In the recipe below, I mention dairy-free chocolate chips, but you can use whatever kind of chocolate chips you’d like and still get the same results. Dairy-free (vegan) chocolate chips can be found at Whole Foods!

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Double Chocolate Zucchini Muffins

Makes 12 muffins

1/2 C dairy-free chocolate chips, divided

2 C grated zucchini, excess water squeezed out

2 eggs, beaten

6 T coconut or vegetable oil

1 t vanilla extract

1 1/2 C Gluten Free flour blend

1/4 C unsweetened cocoa powder

1/2 t sea salt

1/2 t baking soda

12 t baking powder

1 C coconut sugar

Method:

Preheat oven to 325° and line standard muffin pan with 12 cupcake liners.

Melt 1/4 C of the chocolate chips in a microwave safe bowl at 30 second intervals, stirring between to ensure they’re melting evenly. Set aside to cool sightly.

In a large bowl, add grated zucchini, eggs oil, and vanilla extract. Whisk to combine. Add melted chocolate chips and whisk again until fully combined.

In separate bowl, combine all dry ingredients and remaining 1/4 C of chocolate chips. Make a well in center of bowl and slowly pour in wet mixture. Fold together with rubber spatula until incorporated, making sure to not over-mix.

Pour into prepared muffin tin and bake for 22-25 minutes, until toothpick inserted comes out mostly clean. You don’t want to over bake these or they’ll be dry!

Tip** Store these in the fridge for up to a week, or freeze in sandwich size ziploc bags for busy weekday mornings!

Spiced Apple Muffins (GF & Nut-Free)

Matt and I ventured to the Illinois/Wisconsin border last Sunday to pick some apples, and came home with half a bushel of McIntosh. Half a bushel doesn’t sound like an intimidating amount, but let me tell you it’s WAY more than our tiny kitchen can store. So I’ve been spending the last week finding ways to enjoy them and muffins was first on the list!

Most gluten-free muffin recipes center around the use of almond flour, but since I have some nut-free people in my life, I experimented with oat flour as a replacement and they turned out great! These little guys are packed with fresh apple goodness, are refined sugar-free, nut-free, dairy-free, and gluten free! They are filled with warm spices and will make your home smell like Fall. The sweet-cinnamony crumb topping is the final touch on these magical muffins. It sounds impossible, but they are even Matt approved and that’s how I measure a good muffin.

I was trying to use as many apples as I could, so please note that this recipe makes a double batch of muffins. Or, if you only have one muffin tin like I do, make 12 muffins and a loaf of bread! You could half the recipe, but you’d probably regret it.

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Spiced Apple Muffins

Makes 24 muffins, or 12 muffins + one loaf

For the muffins:

1 3/4 C oat flour (2 C old fashioned rolled oats)

1/4 C coconut flour

2/3 C tapioca flour

4 t cinnamon

2 t baking soda

Pinch cardamom (optional)

4 eggs

2 t vanilla

1/2 C coconut milk (or almond milk if you aren’t making nut-free)

1/3 C coconut oil, melted

1/3 C honey

2/3 C pure maple syrup

2 C shredded apples, excess liquid squeezed out

1 C small diced apples

For the crumb topping:

1 T vegan butter, melted

1 T honey

1/3 C old fashioned rolled oats (whole, not oat flour)

1 t cinnamon

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Method:

Preheat oven to 350° and line muffin tins, or grease and line loaf pan with parchment paper.

Make oat flour! I use my Vitamix for this because it’s a quick and easy clean up, but you can also pulse in your food processor or just buy oat flour at the grocery store. 2 C of regular oats makes about 1 3/4 cups of oat flour if you’re making at home.

In large bowl, combine oat flour, coconut flour, tapioca flour, spices, and baking soda. In a separate medium bowl, beat eggs, vanilla, and milk. Add coconut oil, honey, and maple syrup and whisk to combine. Shred 2-3 medium sized apples using food processor or by hand (these do not have to be peeled). Cut another apple into a small dice. Add all apples to wet ingredients and stir together.

Make a well in dry ingredients and carefully pour in egg/apple mixture. Using rubber spatula, carefully fold together until combined. Do not over mix! Spoon into prepared muffin tin or loaf pan.

To make crumb topping, combine ingredients and spoon on top of batter.

For muffins, bake about 18-20 mins, and for loaf bake about 35 mins or until toothpick inserted comes out clean.

If you aren’t eating them all fresh out of the oven, keep refrigerated so they stay fresh longer. Enjoy!