Gluten-free Chocolate Chip Zucchini Muffins
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
One-bowl muffins made with gluten-free flour, shredded zucchini, banana, and dark chocolate chips, sweetened with coconut sugar. A lighter baked good that sneaks in vegetables.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 1/2 cup 1-to-1 gluten-free baking flour (240 g) (or all-purpose flour or oat flour)
- 1/3 cup brown sugar or coconut sugar
- 1 1/2 tsp. ground cinnamon
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. sea salt
- 1 tsp. apple cider vinegar
- 2 medium ripe bananas, mashed (scant 1 cup or 200 g)
- 1 ½ cups shredded zucchini (160 g)
- 1 whole egg
- 3 Tbsp. olive oil or avocado oil
- 1 tsp. pure vanilla extract
- ½ cup dark chocolate chips or morsels
- 1/3 cup chopped walnuts (omit for nut-free)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 20m
- Sodium
- 115mg
- Total sugar
- 15g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 188mg
- Calcium
- 20mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 115MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.