Zucchini Chocolate Chip Muffins | Gluten-Free, Dairy-Free

Zucchinis are still growing strong for a little bit longer, so take advantage of your local organic produce, help out a small farmer (as long as they don’t use synthetic pesticides or GMO seeds, since zucchinis are one of the approved GMO crops in Canada and the U.S.) and buy a few fresh zucchinis, use some in your dinner and make a batch of fresh healthy muffins to take to work or school.

Yummy, healthy and a great way to add a small extra amount of vegetables in our diets. 🙂

Enjoy!

ECP xo

P.S.: If you don’t have any gluten-free flours, you can still use what you have/prefer, use the same quantities, and adjust the liquid a bit if needed (you might need extra).

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Zucchini Chocolate Chip Muffins | Gluten-Free, Dairy-Free

Course: Breakfast

Cuisine: American

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 10

A healthy remake on a classic, this simple recipe for zucchini chocolate chip muffins is perfect for quick breakfasts or snacks. Gluten-free and dairy-free

Ingredients

• 1 cup organic brown rice flour
• 1/2 cup tapioca flour
• 1/4 cup ground almonds
• 1/4 cup chickpea flour
• 1/4 tsp sea salt
• 2 tsp aluminum-free baking powder
• 1/2 cup organic unbleached cane sugar (could be replaced with maple syrup)
• 1/3 cup extra-virgin olive oil
• 3 organic free-range eggs
• 1 tsp pure vanilla extract
• 1/4 cup organic strawberry jam or applesauce
• 1/4 cup rice milk or almond milk
• 1 organic zucchini (medium size) shredded/grated and squeezed to get as much water out
• 1/2 cup semi-sweet chocolate chips

Instructions

1. In two medium-size bowls, mix the dry ingredients in one (except chocolate chips), and all the wet ingredients in the other (except zucchini).
2. Mix the dry into the wet until combined, add the zucchini and chocolate chips and mix.
3. Spoon the batter equally into a muffin pan, lined with unbleached muffin liners. Fill each muffin to no more than 3/4.
4. Bake at 400F/200C for 20-23 minutes, or until nicely golden and cooked.
5. Cool down completely before eating.

Note: I do not believe anyone should worry about counting calories, but here is the nutritional information for one serving
Calories: 286kcal | Fat: 14g | Saturated fat: 3g | Cholesterol: 49mg | Sodium: 91mg | Potassium: 296mg | Carbohydrates: 38g | Fiber: 2g | Sugar: 16g | Protein: 4g | Vitamin A: 110% | Vitamin C: 3.5% | Calcium: 76% | Iron: 1.7%