Gluten free zucchini-chocolate chip muffins

My son loves muffins but seems to detest zucchini so I like to hide it in mini muffins. I just add a few chocolate chips and he doesn’t even know the zucchini is there.  These are quick to make for an easy snack. I love the combination of buckwheat for flavor and brown rice for lightness. I always keep ground flax seed on hand in the fridge so if I run out of eggs, I can always substitute.

Gluten free zucchini-chocolate chip muffins
Prep time
Cook time
Total time
Recipe type: Gluten free zucchini chocolate chip muffins
Cuisine: breakfast snack
Serves: 6
  • ¾ cup buckwheat flour
  • ¾ cup brown rice flour
  • ½ cup sugar
  • 1 apple sauce packet
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • 1 egg beaten or (2 TBLS ground flax to 6 TBLS warm water)
  • ½ cup vegetable oil or coconut oil
  • 1 TBLS lemon juice
  • 1 tsp vanilla extract
  • 1 cup shredded zucchini
  • ¼ cup semi sweet chocolate chips
  • ¼ cup chopped walnuts or slice almonds
  1. Mix all dry ingredients together.
  2. Combine egg, oil, milk,lemon juice and vanilla. Mix well
  3. Stir into dry ingredients adding chocolate chips and zucchini
  4. Fill greased mini muffin tin or regular tins to make 12 or 36 mini muffins
  5. Bake at 350 degrees for 15 - 20 minutes depending on which tin.


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