Do you have some zucchini to use up? Try these allergy free chocolate zucchini muffins! Not only are they delicious but they are free of dairy, eggs, wheat/gluten, soy, peanuts, and tree nuts.
During the Spring and Summer months, I really love to garden. I am no where near an expert gardener but I love to experiment and get my hands dirty. It’s so gratifying to put some seeds in the ground and a few weeks later have actual food to harvest.
The easiest plant to grow, in my opinion, is zucchini. Each year, I vow to only plant a few seeds but always end up with WAY too many zucchinis each summer. One of my most common Pinterest searches during that time of the year is “how to use up zucchini”. And usually my kids help the cause by delivering zucchinis to neighbors who will take them.
So what is a girl to do with a bumper crop of zucchini?
Well, zucchini is delicious raw, grilled, and chopped up in salads, but these chocolate zucchini muffins might be my favorite way to use it up. Even though I’m a dietitian, I still love my chocolate! (Everything in moderation, you know!)
I have even added some chocolate frosting to them and served them as birthday cake.
(I went a little light on the sprinkles, but you get the idea.)
While there are healthier ways to eat zucchini, these muffins are relatively healthy and they’re dairy free, egg free, soy free, gluten/wheat free, peanut free, and tree nut free (not to mention delicious!)
These muffins are free of dairy, eggs, soy, wheat/gluten, peanuts, and tree nuts.
- 4 cups wheat free all purpose flour blend
- 1 1/2 cups sugar
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking 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
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Preheat oven to 350 degrees. Place muffin liners in cupcake tin or spray with "safe" cooking spray.
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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.
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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!
Nutrition Facts: Serving size: 1 muffin, calories: 229, total fat: 11 grams, saturated fat: 3 g, cholesterol: 91 g, sodium: 983 mg, total carbs: 32, fiber: 2 g, sugar: 15 g, protein: 3 g
