These Zucchini Chocolate Chip Mini Muffins are moist, full of flavor, and absolutely perfect as a light snack or quick on-the-go breakfast. They’re gluten-free and refined sugar free.
Two big things happened this week:
First: I started my internship! Woohoo!
Second: I discovered the blog Elana’s Pantry.
Now, let’s evaluate these happenings. Firstly, the internship is amazing! Yesterday was my first day, and it was really interesting to begin learning about the company (UBS Financial) and start to delve into the business. I’m definitely excited to finally experience the business and start to learns the ins and outs of the stock market and trading experience so when people start talking about it, I can actually contribute to the conversation instead of my nodding my head and going “Mmmhmm”, “oh yeah,” and “interesting point!”.
I’m working with my dad, my aunt Tara, and the rest of their team, Helena and Mike. Their crazy fun to work with and all super helpful. It will definitely be an interesting summer!
Secondly, and more important for your purposes, is my discovery of Elana’s Pantry. Now guys – most of you probably know who she is. I think I’m a little late on this one. Elana already has two cookbooks out. She’s a grain-free (and therefore gluten-free) baker and chef, and most of her recipes are refined sugar-free as well.
She uses my favorite gluten-free flours, almond and coconut, so I’ve loved every recipe of hers that I’ve tried. She has pages on each ingredient she uses, with brand recommendations, and in depth analysis of how each one is used and it’s nutritional benefits. It’s amazing, and heaven for someone who is just getting into the gluten-free world.
These mini chocolate chip zucchini muffins turned out as one of my favorite muffins ever – gluten-free or otherwise. No one could believe they were gluten-free! My mom is not a fan of the healthy baked goods feat, as she believes if you’re going to indulge, do it right, but she loved these all the same.
They’re moist, fluffy, flavorful, and chockfull of chocolate chips. Can you imagine anything better?! I’ll repost the recipe with some of my own suggestions, but I do suggest that you head over to Elana’s Pantry to look at her recipe and read about the ingredients she uses. Let me know if you love these babies as much as I did!
Remember to #bakerita if you try the recipe!Print
- ¼ cup coconut flour
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 eggs
- ¼ cup grapeseed oil
- ¼ cup light agave nectar
- 1 ½ cups grated zucchini (do not pack down when measuring. After measuring, squeeze out all excess water before adding to batter)
- ½ cup dark chocolate chips
- Preheat oven to 350°F. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
- In a large bowl, combine eggs, oil, agave and zucchini
- Mix dry ingredients into wet thoroughly, then stir in chocolate chips
- Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour. Spoon approximately 1 tablespoon of batter into each muffin tin.
- Bake in preheated oven for 18-22 minutes. Cool and serve. Enjoy!
Recipe from Elana’s Pantry