Here is an easy recipe I adapted from Chatelaine one day when I had some sad looking zucchinis I needed to use up. I hope you enjoy them as much as we did!


  • 1 1/2 cups brown rice flour or gluten-free flour
  • 1/4 cup cocoa powder
  • 2 tbsp tapioca starch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 3/4 cup coconut sugar
  • 1/2 cup milk or non dairy milk
  • 1/3 cup coconut oil
  • 1 cup grated zucchini, excess liquid squeezed out
  • 1/2 cup chocolate chips


PREHEAT oven to 350F.

STIR flour with cocoa powder, baking powder, baking soda, tapioca starch and salt in a medium bowl.

BEAT eggs with sugar, milk and coconut oil in a large bowl until combined.

STIR in flour mixture, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan. Bake until a cake tester inserted into centre comes out clean, about 25 min. Cool muffins in pan.


Linda @ The Wholesome Kitchen