The Easiest Chocolate Chip Zucchini Muffins (GF)

A result of the easiest muffin recipe, these Chocolate Chip Zucchini Muffins are ridiculously tender and moist. They're the perfect way to use up your end of summertime zucchini, and even your kids will devour these. Guaranteed!

Right now, my garden is still cranking out beautiful and fresh zucchini, and I'm thrilled. However, as much as I love grilled zucchini and preparing it in other ways, I am looking for other ways to use up my bounty. Zucchini bread has always been a go-to, but this summer, I have been loving these chocolate chip zucchini muffins. 

I love a simple and quick breakfast recipe I can pull together on my days off or on the weekends, and this recipe fits the bill. I will eat a few fresh from the oven and freeze the rest to thaw and warm up before work.

Ingredients for Gluten Free Zucchini Muffins

- gluten free flour blend without xanthan gum (or all purpose flour) : 

When making gluten free baked goods, I like to be able to control the amount of xanthan gum that goes into each product. Different types of baked goods require different amounts of xanthan gum to achieve specific textures. So, this is my key for making delicious gluten free treats, always.

- xanthan gum

- baking powder

- baking soda

- kosher salt

- ground cinnamon

- ground cardamom

- ground nutmeg

- olive oil or avocado oil

- light brown sugar

- granulated sugar

- eggs

- greek yogurt (or applesauce or sour cream)

- vanilla extract

- shredded zucchini (no need to squeeze the moisture out)

- chocolate chips

- other optional add-ins like chopped nuts, shredded coconut, or dried fruit

     

Steps to Make Chocolate Chip Zucchini Muffins

1. Preheat your oven to 425°F, grease a muffin pan or line with cupcake liners, and set aside.

2. In a medium sized bowl, whisk together the flour, xanthan gum, baking powder, and salt. Set aside.

3. In a medium bowl, combine the oil, sugars, eggs, yogurt, and vanilla and whisk to combine. Stir in the shredded zucchini. Pour the wet mixture into the dry mixture and stir until just combined. Fold in the chocolate chips and any other mix-ins, like chopped nuts, if desired. Allow the batter to rest for 10 minutes to allowing the flours to hydrate.

4. With a cookie scoop or measuring cup, fill each cupcake liner ¾ full with batter. Bake for 7 minutes, and without opening the oven, reduce the oven to 350°F and bake for another 12-15 minutes, or until a toothpick comes out clean when inserted. Allow to cool for 5 minutes before removing from the pan and enjoying.

Tools & Essentials for Making Gluten Free Muffins

- a rubber spatula: here's my very favorite one. I have it in many colors, and I've never found a better spatula. Worth. Every. Penny.

- glass measuring cups for measuring liquids

- glass bowls for mixing dry ingredients

- whisks for dry ingredients

- cookie scoops for scooping the batter into the pans

- favorite muffin and cupcake tins

- jumbo cupcake liners for large, bakery-sized muffins

- cupcake liners

- favorite stand mixer: Kitchen Aid always 

- favorite glass mixing bowl for Kitchen Aid mixer

- favorite hand mixer

- cooling rack

- favorite gluten free flour blend without xanthan gum

- xanthan gum is essential for gluten free baking

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Can I freeze Chocolate Chip Zucchini Muffins?

Absolutely. Prepare the muffins as normal and allow to cool completely. Place in an airtight container or wrap each individual muffin tightly in plastic wrap and place in a ziplock bag to store in the freezer for up to 3 months. Thaw and warm when ready to enjoy.

I Don't Need a Gluten Free Recipe - can I make these traditionally?

Yes! Simply swap the gluten free flour in the recipe for All Purpose Flour. Use 1 3/4 cups all purpose flour and omit the xanthan gum. Easy Peasy!

  

On the hunt for other breakfast ideas?

Double Chocolate Zucchini Muffins

In my house, we love muffins, and we also love zucchini! We especially love muffins that have some nutrition packed in, as well. These Double Chocolate Zucchini Muffins are no exception and taste like a sweet treat. They're easy to make and can be made during any time of the year.

Best Ever Gluten Free Zucchini Bread

Another summertime recipe to use up the tremendous amount of summertime zucchini. A very simple recipe for a Classic Zucchini Bread that is moist, tender, and oh-so flavorful. This truly is the only recipe for zucchini bread you'll ever need in your collection.

Raspberry Lemon Streusel Muffins (GF)

One of the best muffins I have ever thrown together are these Raspberry Lemon
Muffins loaded with fresh, bright flavors and topped with a buttery, cardamom streusel.

Savory Ham and Cheese Muffins

These Savory Ham & Cheese Muffins are a huge winner in my family and are definitely kid and picky-eater approved. They are loaded with cheese, pieces of ham, bits of green onion, and lots of flavor.

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Traditional banana bread is great, don't get me wrong! But, these pillowy, tender, and soft Banana Streusel Muffins are in a world of their own. They have added protein and fiber and are loaded with warm spices. Another stellar muffin!

Morning Glory Muffins

Morning Glory Muffins are another solid staple in my house, and I always keep my
freezer stocked with these muffins to grab and go. Packed with nutrition and flavor, each muffin has both fruits and vegetables to keep you full, satiated, and help get in your daily vitamins. They're so tasty that even your kids won't realize they're eating something pretty healthy.

The Perfect Oatmeal

Are you still looking for the perfect recipe to make just ONE bowl of oatmeal? This is truly the Perfect Oatmeal recipe, and it'll be the only one you'll need.

Soft & Fluffy Coffee Cake Cinnamon Rolls

Finally, for special occasions, cinnamon rolls are required. And, in my onion, every single day is a special occasion. These Coffee Cake Cinnamon Rolls are a crowd-favorite at any gathering, event, or family breakfast. Each roll is loaded with buttery streusel and topped with a generous dollop of cream cheese frosting - what's not to love about that?

        

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