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During the summer months, we give away a lot of produce. Between the two of us, we can't keep up with consuming, freezing and preserving of the amazing abundance our garden delivers. Tim often takes the bounty to work and the zucchini are always the first to be snapped up. Co-workers and friends share of their plans to make zucchini bread. And we don't blame them. Zucchini is the perfect excuse to make that moist, scrumptious bread that is practically cake.

Enter in our rendition of zucchini bread in muffin form. This muffin masterpiece was born out of an excess of zucchini and browning bananas. A perfect alliance if you will culminating in the one muffin to rule all others. Not only are these gluten-free, but almost refined sugar free with the exception of the chocolate chips.

With so many folks being gluten-free these days, these are my favorite treat to give new neighbors or guests staying up at the guest house. A perfect way to put excess bananas and zucchini to use. Less waste and more deliciousness. Enjoy!

Tips on Making Chocolate Chip Zucchini Muffins

Use brown, borderline black bananas. If I can't use the bananas in time, I freeze them at peak brown-blackness, then defrost and mash when ready to use.
Squeeze the excess water out of the shredded zucchini between two paper towels. Too much water will make a soggy, not set muffin. Ensure you are squeezing out the water before adding zucchini to the batter.
Use bakery style muffin liners. These elevate the look of the muffins to bakery status, perfect for gifting to neighbors and friends.
Use your favorite chocolate chips. I love Guittard or Ghirardelli milk chocolate chips for these. If you prefer a darker chocolate, opt for semi-sweet chips. Can't go wrong.
I do refrigerate these muffins. The fat content helps them not dry out. I would advise refrigerating in an air tight container or large ziplock bag.

Gluten Free Chocolate Chip Zucchini Muffins

Gluten, refined sugar free zucchini muffin

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Gluten free and sweetened with ripe banana and a hint of honey, these moist zucchini chocolate chip muffins are perfection.

Author: Mary
Prep Time: 15 min
Cook Time: 20 min
Total Time: 35 min
Yield: 12 muffins 1x
Method: Baking

Ingredients

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2 ¼ cup almond flour

¼ cup cornstarch

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon cinnamon

¼ teaspoon salt

1 ½ cups zucchini, shredded and excess water squeezed out

2 eggs

1 egg yolk

½ cup mashed, ripe banana

2 Tablespoons honey

1 Tablespoon vanilla extract

1 cup milk or semi-sweet chocolate chips

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Instructions

Preheat oven to 350 degrees. Line muffin pan with muffin liners.
In a large bowl, add all dry ingredients and stir to combine: almond flour, cornstarch, baking powder, baking soda, cinnamon and salt.
Add zucchini, eggs, yolk, banana, honey and vanilla extract to dry ingredients and gently stir to incorporate.
Add chocolate chips and gently incorporate.
Distribute batter to make 12 muffins
Bake for 22-25 minutes. Confirm baked when a toothpick inserted in center of muffin, comes out free of batter.
Store on counter overnight and in refrigerator for up to one week.