Zucchini Chocolate Chip Muffins {Dairy-Free & Egg-Free}

Zucchini season means Zucchini Chocolate Chip Muffins! These make a great treat or breakfast, and I am freezing some for the busy back-to-school season coming up.  

For this recipe, I just used my Zucchini Bread Recipe. Sometimes food is more fun in a muffin, with chocolate chips and sugar sprinkles of course.  


Oven 350

Makes 12

1.5 c. all purpose flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. sea salt

1 egg or 3 Tbs. applesauce
1 c. shredded zucchini (with water squeezed out in a towel)
3/4 c. sugar
1/4 c. oil

1/2 c. dairy-free chocolate chips 

raw sugar for topping

Prepare muffin tin with grease or wrappers or use my favorite non-stick muffin pan

In a medium bowl, mix the first set of dry ingredients and make a well in the center. 

In small bowl, mix the second set of ingredients. 

Add wet mixture to dry mixture. Stir just until moistened. 

Spoon the mixture into your muffin wells.

Sprinkle the batter with raw sugar.
Bake 20-25 minutes or until a wooden toothpick comes out clean from the center. 

Cool on a wire rack. 

Store in an airtight container.

The flavors will meld better on the second day, but who can really wait that long?

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Original Post:  Aug 10, 2009


Theresa said...

Those look really good! I cannot wait until we're a little less like death valley so I can do some serious baking!

I have Rice Dream coupons for you!

Janet said...

These look great. So glad you commented that you left out the egg and the applesauce! I don't usually have applesauce on hand, although I have been using ground flax seeds and water as a substitute for eggs.