baking · cooking

Zuke Chocolate Chip Muffins

Who has tons o’ zucchini in their garden now? And is craving sweet muffins? That can be gluten-free and vegan as well? I made these for Walker and Ford tonight and they were well received. I wasn’t sure if tehy would work since I was adapting a sugar recipe to honey, it went well though!

Zucchini Chocolate Chip Muffins


  • 2 cups old-fashioned oats, gluten-free oats if needed
  • 1½ tsp baking powder, divided
  • ½ tsp fine sea salt
  • 1 tsp ground cinnamon
  • ¼ tsp baking soda
  • ½ cup unsweetened applesauce
  • ½ cup flaxseed meal
  • ¼ cup neutral vegetable oil, such as sunflower
  • ½ cup + 2 Tbsp packed raw honey
  • ¼ cup unsweetened almond milk
  • 1½ cups finely grated zucchini
  • ½ cup semi-sweet or dark chocolate chips


After grating the zucchini, let drain in a fine mesh strainer over a bowl, pressing gently to remove any extra moisture.

Grind the oats in a blender or food processer.

Preheat oven to 350° and oil or spray a non-stick 12 count muffin tin.

In a medium bowl combine oat flour, 1 teaspoon baking powder, salt, baking soda and cinnamon, stir with a whisk.

In a large mixing bowl whisk together the applesauce, remaining baking powder, flaxseed meal, oil, honey and milk till smooth.

Mix dry ingredients into applesauce mixture, one half at a time. Stir in zucchini.

Divide batter into muffin pan. Bake for 30 minutes, until a toothpick interested in the middle of a muffin comes out clean. The muffins will feel soft, but will firm up after cooling.

Let cool for 5 minutes, then transfer to a cooling rack.

Makes 12 muffins.


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