Zucchini Chocolate Chip Muffins
Yield 12 Muffins
Free of: gluten and top 8 allergens.
Rich chocolate and raisins complement zucchini for superbly moist and delicious muffins.
Ingredients
2 cups grated zucchini, firmly packed
2 flax eggs (6 tbsp lukewarm water + 2 tbsp flaxseed meal) (see recipe notes)
1-3/4 cups gluten-free flour blend, such as King Arthur GF All-Purpose Flour
1 tsp ground cinnamon
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum (omit if using flour blend with xanthan gum)
1/2 tsp salt
1/4 tsp ground nutmeg
3/4 cup light brown sugar, firmly packed
1/4 cup olive oil or canola oil
1/4 cup unsweetened applesauce
2 tbsp water
1 tsp vanilla extract
1/2 cup golden raisins (or cranberries), optional
3/4 cup allergy-friendly chocolate chips, such as Enjoy life dark morsels, divided (1/2 cup + 1/4 cup)
Instructions
- Preheat oven to 425-degrees F. The muffins will only bake for 5 minutes at this temperature before the oven is lowered to 375-degrees F for the remainder of the baking process. By starting the muffins at a higher temperature for the first 5 minutes, the muffins will form nice, domed tops.
- Lightly grease a standard 12-cup muffin tin or line with muffin liners.
- Place grated zucchini in a colander over a bowl and squeeze to drain excess moisture.
- In a small bowl, whisk together water and flaxseed meal.
- In a medium-sized bowl, whisk together the flour, cinnamon, baking powder, baking soda, xanthan gum, salt and nutmeg.
- Put brown sugar, oil, applesauce, water and vanilla in a large mixing bowl and whisk together until smooth. Return to flaxseed mixture and vigorously whisk, then gradually blend into main mixture. Add dry ingredients, whisking just until combined. Do not over mix. Fold in zucchini, raisins and 1/2 cup chocolate chips.
- Portion batter into muffin liners. We portion a heaping blue, number 16 scoop, also called a disher. This ensures each muffin is the same size. If desired, take the remaining 1/4 cup of chocolate chips and sprinkle some on each muffin.
- Bake for 5 minutes. After 5 minutes, lower the oven temperature to 375-degrees F and bake another 15 minutes, until the muffins are golden brown and the tops are firm and bounce back when you gently press on them. You can also insert a toothpick in the center of a muffin; if it comes out clean, they are done.
- Let the muffins cool for 5 minutes before placing them on a rack to finish cooling.
- Fabulous fresh and warm out of the oven, you don't have to cool them to enjoy!
Notes
- This recipe was adapted from a chocolate chip zucchini bread we first developed for Allergic Living Magazine.
- If egg allergy is not an issue and you're not vegan, you can use 2 large pasture-raised eggs in place of the flax eggs (water and flaxseed meal).
- If you opt not to add chocolate chips, increase the raisins to 3/4 cup.
Courses Breakfast & Brunch
Recipe by Your Allergy Chefs at https://www.yourallergychefs.com/zucchini-chocolate-chip-muffins/