Allergy Free
Chocolate Zucchini Muffins

Today I made allergy free chocolate zucchini muffins because I have a bumper crop of zucchini to deal mean enjoy. 

Every year, I plant zucchini in my little vegetable garden and every year I scramble to use up all of the zucchini (if you've grown zucchini, you know that one plant goes a long way!) I love zucchini raw, grilled, chopped up in salads, etc. but this may be my favorite use of zucchini so far (I may be a Registered Dietitian but I still like my chocolate - everything in moderation!)

While there are healthier ways to eat zucchini, these muffins are relatively healthy and they're dairy free, egg free, gluten and wheat free (not to mention delicious!)

Chocolate Zucchini Muffins
Dairy, Egg, Soy, Wheat/Gluten, Peanut, Tree nut free


4 cups wheat free all purpose flour blend

1-1/2 teaspoons xanthan gum

1 1/2 cups sugar

1/2 cup cocoa powder

1 teaspoon baking soda

1/2 teaspoon baking powder

2 tablespoons rice protein powder

3/4 teaspoon salt

1 teaspoon cinnamon

1 cup canola oil

1/2 cup unsweetened applesauce

1-2/3 cups soy or rice milk

2 tablespoons flax seed meal

6 tablespoons warm water

2 teaspoons vanilla

2 cups shredded zucchini

1-1/2 cups "safe" semi sweet chocolate chips

These yummy muffins can be dressed down (just a muffin) or...

dressed up with frosting and sprinkles (a cupcake!)  I went a little light on the sprinkles here but, you get the idea!


  1. Preheat oven to 350 degrees. Place muffin liners in cupcake tin or spray with "safe" cooking spray.
  2. Combine flax seed meal and water in a small bowl; set aside. Whisk together the dry ingredients in a mixing bowl; set aside. In another bowl, whisk together the wet ingredients. Mix in the grated zucchini. Pour the wet ingredients into the dry ingredients and mix until just moistened. Fold in the chocolate chips.
  3. Fill muffin tins 3/4 full with batter. Bake for 18 minutes or until a toothpick inserted in the middle comes out clean. Remove from muffin tin and cool. Eat plain or frost with you favorite frosting (I used a can of dairy free cream cheese frosting that I added 1/2 cup cocoa powder to).  Enjoy!

Makes about 32 muffins

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