allergy free chocolate zucchini muffins
Allergy Free Chocolate Zucchini Muffins
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 

These muffins are free of dairy, eggs, soy, wheat/gluten, peanuts, and tree nuts.

Course: Dessert
Cuisine: American
Servings: 32 muffins
Calories: 229 kcal
Author: Kristi
Ingredients
  • 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
  • 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
Instructions
  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!
Recipe Notes

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