Zucchini Chocolate Chip Muffins
For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe. Our garden is just petering out with the severe frost we had last weekend and I need to get going on pulling up all the wilted plants from the yard.
Meanwhile, with this colder weather I've been a baking fiend and my family is fully taking advantage of this, loading themselves up with gluten free goodies.
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 teaspoon cinnamon
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 ½ cups grated zucchini (do not pack down when measuring)
½ cup dark chocolate 73%
- In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
- In a large bowl, combine eggs, oil, agave and zucchini
- Mix dry ingredients into wet thoroughly
- Stir in chocolate chips
- Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
- Spoon approximately 1 tablespoon of batter into each muffin tin
- Bake at 350° for 18-22 minutes
- Cool and serve
Last night I had a fabulous time teaching at the Culinary School of the Rockies. My next class is on October 28th at Bauman College, right here in the heart of Boulder.
My busy week started off with a super fun interview Monday on 9 News' Colorado and Company television program, during which we discussed my high protein gluten free cookbook
The busy week continues this Sunday as I will be appearing at the ADA conference in Denver. For more information please see my book tour page.
In Freebie news, the winner of last weeks Friday Freebie (book by Robyn O'Brien), The Unhealthy Truth
This weeks Friday Freebie is for a box of Kroeger Herb's Female Tea and a bottle of their Female Balance™ Herbal Supplement. Leave a comment below by Wednesday, October 21st for your chance to win.
UPDATE: this giveaway has ended and the winner was Michelle
Welcome to Elana's Pantry!
If you enjoyed the recipe above please take a moment to look at the rest of my gluten free recipes.You can also read more about me, peruse my forums or subscribe to Elana's Pantry below and receive an email anytime I post a recipe. Thanks!
Posted on October 16, 2009 in desserts by Elana
you might also like: Mini Blueberry Muffins (Video Tutorial)
or Chocolate Cupcakes
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36 comments
These LOOK amazing :) I might experiment with the leaveners to make them poof up some more...
These sound absolutely perfect! When I used to swim, each day after swimming my brother and I would have a moist huge muffin! These like the perfect way to remember those =D.
I'm always amazed that a little coconut flour can go a long way. I have been baking a lot, too, and what doesn't get sent to work with my husband has been wrapped up in the freezer for later on.
We've been making lots of soup, too, since it got colder. There isn't frost anywhere in Dallas, though, and my little herb garden is still going strong. I actually need to make some more pesto.
AWESOME!! Perfect use of zucchini leftovers, for sure.
P.S. - so glad that the class went well!
I'm sure these are delicious. I love zucchini breads and muffins, and always like a chocolate influence. It's such a very nice variation. ;-)
Shirley
These look yummy! I am planning on roasting a pumpkin tomorrow and making your archived pumpkin pie muffins. Thanks for all the new posts!
If I only have a regular muffin pan (not a mini muffin one) does the cooking time change? I rarely bake so I'm not interested in purchasing a mini muffin pan. These look incredible!
I'll have to try these. They look delicious.
These sound delicious. I haven't ventured into coconut flour yet but these look like the perfect recipe to start!
This is terrific! I didn't grow any this year, but zucchini has been on sale at the local German markets lately. I feel a baking marathon coming on...
I made loaves and loaves of your zucchini bread recipe with zucchini from my garden. My husband and daughter were eating them up quickly when left on the counter, so I stashed several loaves into the freezer to bring out for winter treats.
Since purchasing your cookbook and baking mostly with blanched almond flour, I decided to try your pizza crust. I've made it twice and each time my husband (non celiac) has raved about it being the best GF crust I have made. I've been using a variety of other recipes with blends of rice flour or bean flours for 7 years and he has been satisfied, but not ecstatic. Your recipe is so much easier than the others and delicious.
Has anyone tried this with almond flour? I just bought my first bag of almond flour and I really want to use it...I'm wondering if I can just switch the flours, but probably not, right? We're new to this gf world! ;)
I logged on to the computer and was looking for something to make. I have coconut flour AND leftover zucchini. yay. :)
I ended up with way too much zucchini from the farmers market a few weeks back, and so shredded and froze it. This is one perfect recipe I could whip up with that zucchini at a moment's notice. Yum!
I've always thought coconut flour was trickier than other flours, so I bet working with almond or another flour would be easier, but that's just a guess. I may try these with buckwheat flour since I prefer it.
My neighbor came over with a big 'ole zucchini....now i know what i am gonna do with it!! Tomorrows breakfast will entail chocolate! Thanks for the recipe, perfect timing!
I was out of bread so I decided to make (and currently baking as I type this message) a savory & egg free (I used 1 tbsp flaxmeal + 3 tbsp water and 3 tbsp unsweetened applesauce) version of your recipe. I omitted the agave and the cinnamon & used 1/2 tsp each lemon thyme & basil.
I guess adding shredded cheese to make it extra savory wouldn't be a bad idea...
Hi Elena,
Thanks for this recipe -- I am going to make it today.
We are finally getting some cool weather in Florida. It is funny -- your vegie garden is finished and we are just starting ours.
Thanks again for all your hard work.
Theresa Watson
Merritt Island, Florida
What timing! This could not come at a better time. We've received an abundance of zucchini this year with our CSA. I've shredded them and frozen them in two and four cup servings to use later. Now is the later and I'm so excited to use this recipe.
How may I obtain your cookbook and have you sign it? Will you be coming to Santa Barbara any time soon?
Mmmm...Cooler weather is enticing me to bake something and this looks like the recipe to start with. I love using coconut flour. Thanks Elana
Yeah, a recipe I have all the ingredients for! I love zucchini bread so I am going to try this for my family today. Exciting! Thanks!
elana, i used agave for the first time and the muffins were delish but they were very, very moist. i also use whole wh pastry flour bc we dont have any allergies here. do baked items with agave come out mushier? maybe using this flour messed it up a little...if u or anyone else can answer will appreciate the feedback.
I've made these a few times already, using the ingredients in the recipe, and they always come out perfectly.
will definitely try this, thank you!
I have heard so many people in my area complain that their harvest this year was small because we had an incredibly cold summer. That didn't happen at our family garden. My father had a wonderful crop this year and I froze a ton of zucchini. I can't wait to give your recipe a try. Love your site!
I've been waiting for another coconut flour recipe, thank you. Anything with chocolate chips gets my vote and my son will eat zuc if it is chopped up and baked in sweet yummy clouds of flour and sweetener!
Enter me, I like tea.
Love the kale recipes! My favorite way to prepare kale is to braise it in a skillet with a bit of olive oil and then lightly season with garlic parsley salt. You can feel your hemoglobin increasing with every bite!
hello, i made these and they tasted good, but didn't look so good... really moist and mushy...should i add more flour?
love the flavor of coconut flour by the way
I am going to make this tomorrow and surprise my kids. Thanks!
Fabulous muffins - we ate the whole batch in one sitting!
Hi Elana! I just made these and added a cup of extra flour because just 1/4 c. was real runny. Just wondering if that was a typo or not.
Thanks!
Bethany - I'm wondering if it is the flour you are using - when I first tried to make Elana's blueberry muffins, I used the coconut flour I had on hand (something from our local natural grocery store) - it was terribly runny. I decided to buy coconut flour from Tropical Traditions and what a difference! These muffins turned out perfectly with the measurements that Elana provides - just thought I would give you my experience - good luck!
I just made these. AMAZING!! I made some alterations: Instead of agave, I used half molasses and half honey. I also used olive oil in place of grape seed. The olive oil I use is special for baking and you cannot taste the olive flavor of regular evoo in it. Also left out the chocolate as I prefer that in your cookies, which I am also making today!! :D Thanks Elana!!
I made these last night and they turned out very well. I'm a little confused about your quantity, though, as it doesn't say anywhere how many the recipe should make, just to use a mini-muffin pan (mine are 12 mini sized). I doubled the recipe and it made 12 full size muffins, which surprised me. Took about 45 minutes to bake and I had to cover so they didn't get to brown. But they were really easy to make using leftover frozen shredded zucchini from the summer garden, and the taste and texture is very good. Thanks for the recipe!