Zucchini Muffins With Chocolate Chips (Gluten-Free)
These zucchini muffins with chocolate chips are soft, moist, and easy to make with simple ingredients. They are chocolaty, perfectly sweetened, and amazing. They’re a great way to use extra zucchini and are perfect for breakfast, snacks, or tea time.
Ingredients
- 1 3/4 cup gluten-free all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- Pinch of salt
- 1 teaspoon ground cinnamon
- 1 and 3/4 cup grated zucchini
- 2 eggs, room temperature
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1/2 cup oil
- 1 teaspoon vanilla extract
- 1 cup chocolate chips or chunks
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk gluten-free all-purpose flour, baking powder, baking soda, salt, and ground cinnamon in a large bowl.
- Wash and grate the zucchinis on the large holes of a box grater. Place the zucchini on a clean towel and squeeze to press out as much moisture as possible, only the excess, not too much. Add the zucchini to the flour and mix with a rubber spatula.
- In another bowl, beat the eggs with the sugars, oil, and vanilla extract. Add to the flour mixture and mix with a rubber spatula until well incorporated. Add 3/4 cup of the chocolate chips and mix.
- Pour the mixture into the prepared pans. Fill the muffins 3/4 full, dividing as evenly as possible. Top with remaining chocolate chips.
- Bake for 25 minutes. To check if it’s ready, insert a toothpick into the center of the muffin; it should come out clean, with no batter streaks.
- Let cool before removing.
Notes
Store the muffins in an air-tight container at room temperature for 3 days or in the refrigerator for up to 5 days. You can freeze them in an airtight container or freezer bag for up to 3 months. To reheat frozen muffins, microwave for about 20 seconds or bake for 5-10 minutes in a medium oven (350°F/180°C).