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Gluten Free Dairy Free Chocolate Zucchini Muffins

<p>Chocolatey and packed with peak summer produce these Gluten Free Dairy Free Chocolate Zucchini Muffins are a delicious way to use up the bounty of your garden!</p>
9 Servings Recipe By

Ingredients

  • 2 cups Flour, Gluten Free All-Purpose
  • 1/2 cups Cocoa Powder
  • 1 1/2 teaspoons Baking Soda
  • 1/2 teaspoons Salt
  • 2 individual Egg
  • 1/2 cups Canola Oil
  • 1/2 cups Sugar
  • 1/4 cups Brown Sugar
  • 1 teaspoon Vanilla Extract
  • 1/2 cups Yogurt, Dairy Free
  • 3 cups grate Zucchini
  • 3/4 cups Chocolate Chips, Dairy Free

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 muffins
  • 415 Calories
  • 20g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 50mg Cholesterol
  • 345mg Sodium
  • 56g Total Carb
  • 3g Fiber
  • 26g Total Sugars (Includes 24g Added Sugars)
  • 6g Protein
  • 15 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Whisk flour, cocoa powder, baking soda, and salt, in a bowl.
  2. In a mixing bowl place oil, sugars, eggs and vanilla and mix until fluffy.
  3. Stir in dairy free yogurt and shredded zucchini.
  4. Stir flour mixture into batter until just combined.
  5. Fold in chocolate chips.
  6. Divide batter between paper lined muffin pans.
  7. Bake at 350 degrees for 25 minutes for or until a toothpick inserted in the center of the muffin comes out clean.
  8. Allow muffins to cool.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Whisk flour, cocoa powder, baking soda, and salt, in a bowl.
  2. In a mixing bowl place oil, sugars, eggs and vanilla and mix until fluffy.
  3. Stir in dairy free yogurt and shredded zucchini.
  4. Stir flour mixture into batter until just combined.
  5. Fold in chocolate chips.
  6. Divide batter between paper lined muffin pans.
  7. Bake at 350 degrees for 25 minutes for or until a toothpick inserted in the center of the muffin comes out clean.
  8. Allow muffins to cool.
  9. Put cooled muffins into a gallon sized freezer bag. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: Countertop
  2. Eat at room temperature or warmed.

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