These Chocolate Chip Zucchini Bread Muffins are soft, sweet, and secretly packed with veggies; your new favorite way to use up summer zucchini! Made dairy-free with creamy coconut yogurt and naturally sweetened with maple syrup, they’re the perfect balance of wholesome and indulgent. Bonus: they're gluten-free and loaded with melty dark chocolate chips in every bite. Great for breakfast, snack time, or a lunchbox treat!
Ingredients:
- 1/3 cup Avocado Oil
- 1/2 cup Maple Syrup
- 1/3 cup Unsweetened Coconut Yogurt
- 2 Eggs
- 2 tsps Vanilla Extract
- 1 Zucchini (medium, grated)
- 1 3/4 cups All Purpose Gluten-Free Flour
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1/2 tsp Sea Salt
- 3/4 cup Dark Chocolate Chips
Instructions:
- Preheat the oven to 350°F (175°C). Line a muffin tray with liners or use a silicone muffin tray.
- In a large bowl mix together the oil, maple syrup, yogurt, eggs, and vanilla. Add the zucchini and stir to combine.
- Add the flour, baking powder, baking soda, and salt. Mix until just combined and then fold in the chocolate chips.
- Divide the batter evenly between muffin cups. Bake for 22 to 25 minutes, or until firm to the touch and a toothpick inserted comes out clean. Let the muffins cool in the tray for 10 to 15 minutes before removing and transferring to a cooling rack to cool completely. Enjoy!
12 servings
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