coconut flour muffins made with zucchini and olive oil, and of course, refined sugar free chocolate chips. easily sub raisins!
Pregnancy with a toddler is a no joke and I’ve admittedly slowed down in all areas of life, including recipe development! However, my hope is to prioritize it a bit more as we start the new year and thus will everyone please give a big warm welcome to my first new recipe of 2025, zucchini olive oil muffins with chocolate chips. I love baking with olive oil, honestly it’s so underrated and doesn’t change the flavour too drastically (you could also easily sub your usual coconut oil here too if preferred!), and the addition of chocolate chips is a big treat for me and pushed these over the edge into beware-they’re-addicting territory (between my daughter and myself these did not last long in my house). Raisins are definitely an option if you’re strict SCD, however with each of my pregnancies, this one being the second, I’ve strayed from SCD. Currently I dabble in ~just~ gluten free but rest assured the recipes I share on my site will all be grain free (I’ve really pigeon-holed myself with my URL hehe).
Anyways, these muffins are not only perfectly moist, and the perfect balance of healthy-but-not-too-healthy, while still being acceptable to eat at 9 AM with your coffee or after dessert (with your coffee). They will definitely be an easy one to add to my frequent baking rotation, and hopefully they end up in yours as well!
Lately, I’ve been doing a lot of almond flour baking too, so it was a nice change to get back to coconut flour for these muffins, as coconut flour was always my preference when I first started getting into baking; especially as someone who is grain free and on the SCD diet where cassava and other grain free flours simply weren’t an option. Between coconut flour and almond flour, the cost per bake is drastic!!
This recipe is super simple and super easy, like many of my recipes I keep things limited to one bowl, mostly because I’m lazy, but it works. You end up with about 14 delicious muffins!
Check out the recipe below and let me know if you give it a try by dropping a comment below! Find me over on IG with more food shared daily.
A few more recipes if you’re looking for some yummy muffin ideas:
- ORANGE POPPYSEED MUFFINS (COCONUT FLOUR)
- CLASSIC BLUEBERRY MUFFINS (ALMOND FLOUR)
- BANANA ZUCCHINI MUFFINS (COCONUT FLOUR)
- CARROT APRICOT MUFFINS (COCONUT FLOUR)
zucchini olive oil chocolate chip muffins: ingredients
- 1 cup coconut flour
- 1 cup honey
- 1 cup shredded zucchini, drained of excess moisture i squeeze out the shredded zucchini in a paper towel or cheese cloth to remove excess water; do this after you’ve measured 1 cup.
- 3/4 cup preferred olive oil sub coconut oil
- 6 eggs
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup refined sugar free chocolate chips i use hu kitchen gems and cut into pieces. you can also sub raisins or cut up pieces of medjool dates!
zucchini olive oil chocolate chip muffins: how to
- if you haven’t already, start by preparing your zucchini by peeling it and then shredding it, measuring out about 1 cup. once you have your cup of shredded zucchini, squeeze out the excess water by wrapping it in a few pieces of paper towel and squeezing it between your hands or else doing the same with it wrapped in a cheese cloth.
- preheat oven to 350.
- in a large bowl, place your coconut flour, baking soda, and cinnamon and combine.
- add in the zucchini and the rest of the wet ingredients (honey, oil, vanilla), before ending with the eggs and continue to combine well.
- finally, fold in your chocolate chips until well dispersed. let sit for five minutes while you prepare your muffin tin.
- prepare a muffin tin by lining each with a parchment paper cup or a reusable silicone cup.
- scoop muffin batter into each cup until almost full.
- bake at 350 for 25-30 minutes. makes approximately 14 muffins.
- allow to cool completely before attempting to remove from the tin/cups.
- store in the fridge or freezer.
zucchini olive oil chocolate chip muffins
Ingredients
- 1 cup coconut flour
- 1 cup honey
- 1 cup shredded zucchini, drained of excess moisture i squeeze out the shredded zucchini in a paper towel or cheese cloth to remove excess water; do this after you've measured 1 cup.
- 3/4 cup preferred olive oil sub coconut oil
- 6 eggs
- 1 tbsp pure vanilla extract
- 1 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup refined sugar free chocolate chips i use hu kitchen gems and cut into pieces. you can also sub raisins or cut up pieces of medjool dates!
Instructions
- if you haven't already, start by preparing your zucchini by peeling it and then shredding it, measuring out about 1 cup. once you have your cup of shredded zucchini, squeeze out the excess water by wrapping it in a few pieces of paper towel and squeezing it between your hands or else doing the same with it wrapped in a cheese cloth.
- preheat oven to 350.
- in a large bowl, place your coconut flour, baking soda, and cinnamon and combine.
- add in the zucchini and the rest of the wet ingredients (honey, oil, vanilla), before ending with the eggs and continue to combine well.
- finally, fold in your chocolate chips until well dispersed. let sit for five minutes while you prepare your muffin tin.
- prepare a muffin tin by lining each with a parchment paper cup or a reusable silicone cup.
- scoop muffin batter into each cup until almost full.
- bake at 350 for 25-30 minutes. makes approximately 14 muffins.
- allow to cool completely before attempting to remove from the tin/cups.
- store in the fridge or freezer.