I love making zucchini bread and muffins around this time of year. There is so much fresh zucchini available at the farmers markets! This recipe is quick to put together and tastes great. The whole family liked it! I adapted the original recipe (linked here) by cutting some honey, adding some chocolate and making muffins instead of a loaf of bread but making it either way works well! Enjoy!
Easy GF/DF Zucchini Muffins (or Bread)
Makes 12 muffins or 1 loaf of bread
2 c. Almond flour
1/2 tsp. sea salt
1/2 tsp. baking soda
1 tsp. cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 c. Coconut oil, melted
1/3 c. Honey (or maple syrup would work)
2 large eggs
1 1/2 c. Shredded zucchini, lightly packed
1/3 c. Chocolate chips (I use Enjoy Life brand)
Preheat oven to 350 degrees.
Line muffin tin with papers. Or if making bread, line a loaf pan with parchment paper or grease well with coconut oil.
Combine dry ingredients in a large bowl. Add the wet ingredients and stir to combine. Don’t over mix.
Pour batter into prepared dish. Bake muffins for 22-25 minutes or bread for 50-60 minutes or until a toothpick inserted in it comes out clean.
Cool in pan for 10 minutes before moving to a cooling rack. Store in an airtight container. Enjoy!!