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Chocolate Chip Zucchini Bread Muffins

(makes 10-12 muffins)

  • 1 1/2 cups (180g) spelt flour (or all-purpose or Bob’s gf)
  • 3/4 tsp salt
  • 1/2 tsp baking soda
  • opt: 1/2 tsp cinnamon
  • 1/3 cup (65g) xylitol, sugar, or evaporated cane juice
  • 1/16 tsp uncut stevia, or 2 tbsp more sugar (or 2 NuNaturals packets)
  • opt: 1/2 cup chocolate chips
  • 1/2 cup (120g) applesauce
  • 1/3 cup (70g) coconut or veg oil (Replace with more applesauce only if you don’t mind the gummy texture of fat-free muffins.)
  • 1 tsp (5g) white vinegar or apple cider vinegar
  • 1 1/2 tsp (6g) pure vanilla extract
  • 1 cup zucchini, grated

Preheat the oven to 350 degrees F an,d place cupcake liners in a muffin tin. Combine dry ingredients in a mixing bowl, then set aside. In a large measuring cup, combine all of the liquid ingredients (including the zucchini). Mix the wet into dry, immediately portion into the baking cups, and place in the oven. Bake 19 minutes, then allow to cool before removing muffins from the tray.

Zucchini Muffin Nutrition Facts