Remember that time that you thought you tasted the best zucchini bread ever?
I think you were wrong. I’m so sorry to bust your bubble… but….
THIS gluten free zucchini bread recipe that I am presenting to you today is literally the best zucchini bread I have eeeever had. literally.
I’m serious. And I sort of think of my self as a zucchini bread expert. Not to brag, but I’m a bit of a big deal in the zucchini world. Just saying.
But back to these muffins. These are soooooo good. And they are gluten free and only made with two types of flour: oat flour and almond flour. Ya. Gettyup!
After my first bite of these gluten free zucchini and chocolate chip studded muffins that are sweetened with pure maple syrup…I had to sit down, regain composure, and do a double take…and then shove the rest of it in my mouth. Gluten free eaters and gluten lovers alike will be amazed. They are moist, light, and fluffy.
I was really really really sad when I was finished with my muffin. It was the “watch your childhood best friend move away and all you could do is run to your room and write a letter as soon as possible so that she had it waiting for her when she got to her new home” kind of sad. And then I realized how thankful I was that there were 11 muffins left…shhhhhhh! I can’t say it too loud, or others will here and come steal my little precious precious precious zucchini muffins and their melty delicious chocolate chip bitsies.
Snack time just got a HUGE boost. You are welcome!
Note – I made these muffins with a white skinned zucchini that I bought at the farmers market. Although the white skinned version was easier to shred, I missed the green flecks of zucchini skin in my muffins. But if you have pick eaters in your family, removing the skin of the zucchini or using a white skinned zucchini is a great way to add this vegetable to muffins without them knowing. Muahahha.
Gluten Free Chocolate Chip Zucchini Muffins (Gluten Free and Dairy Free Option)
- 2 cups grated zucchini meat (try to avoid the seeds)
- 2 cups GF oat flour (grind 2 cups of GF rolled oats in a food processor to a fine oat flour)
- 1 cup almond flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 4 eggs, at room temperature
- 1/2 cup maple syrup (or honey)
- 6 Tablespoons butter, softened (or melted and cooled coconut oil)
- 1/4 cup plain greek yogurt (or applesauce)
- 2 teaspoons pure vanilla extract
- 1/2 cup dark chocolate chips
- Remove items from refrigerator to come to room temperature.
- Preheat oven to 350 F. Place paper liners in 12-cup muffin tin. Set aside.
- Shred zucchini (with or without skin) in a bowl. Press with a clean towel to remove excess moisture. Set aside covered and allowing to drain.
- Place oat flour and almond flour, baking powder, salt, and cinnamon in a large bowl. Whisk together and set aside.
- In the bowl of a food processor or mixer, beat eggs for 1 to 2 minutes or until frothy. Add maple syrup and butter and process an additional minute until well incorporated. Add greek yogurt and vanilla. Pulse until combined.
- Add wet ingredients to dry ingredients. Mix together until just combined (don’t over mix). Gently stir in shredded zucchini and chocolate chips. Allow to rest for 1 minute.
- Fill muffin tins to 3/4 full. Place muffin tin on middle rack in preheated oven. Back for 35 to 40 minutes, or until tops are browned and slightly cracked. Remove from oven and allow to cool on cooling rack for at least 30 minutes (if you can!). Get ready for zucchini muffin heaven!
1. This recipe was inspired and adapted from Edible Perspectives Zucchini Chocolate Chip Cake.
2. Dairy Free – sub out the greek yogurt for applesauce and use coconut oil instead of butter. Dairy free chocolate chips can also be used in place of the regular chocolate chips.
3. These muffins will freeze well for up to 3 months. To thaw, place in microwave for 30 second intervals. Makes a quick and easy breakfast or after school/work snack.