Moist, soft muffins loaded with zucchini and chocolate chips. Sweet with hints of cinnamon these get eaten so fast, you don’t even realize there’s vegetables in it. Great for breakfast or after-school, these snackable muffins get devoured. These Allergy-friendly Chocolate Chip Zucchini Muffins are free of: wheat, dairy, egg, soy, peanut & tree nuts. They’re also top-8-free and vegan too!
It may sound silly–but I’ve missed zucchini! I know many people grow so much of it in their gardens they are practically begging people to take it, but I’ve honest-to-goodness longed for it.
My son tested positive to it for his EOE, and so it’s been several summers since I’ve had it. And that elongated green vegetable has been missed. I love it roasted, I love it in pasta, I love it as zoodles, and I love it in baked goods.
We’re having my son trial it, so I’ve been wanting to make all the classic zucchini recipes. The problem was, I had never made Chocolate Chip Zucchini Muffins before that were allergy-friendly. So, I went to a trusted source, Mel’s Kitchen Cafe–and decided to tweak her “The Best Zucchini Muffins” recipe. I figured that would be a great base to start with. Now all I had to do was take out the dairy, eggs and wheat. Bah–if only those weren’t the staples to a recipe. #AmIRight??!
Thankfully, the zucchini acts as a great moistener so these muffins are soft and forgiving for having the recipe be stretched and changed so much.
I also love that the egg replacer is flax seed, so not only are you getting a vegetable, but some great Omega 3’s too. Talk about a healthy breakfast muffin.
Since we’ve only been trailing zucchini for the last few weeks at my house and my son is still adjusting to yet another vegetable, my son was quite disgusted when he heard what I was planning to do with that pile of freshly shredded zucchini. I think somehow, innately, kids are naturally averse to green vegetables–especially in their beloved muffins (my family ADORES muffins). But, they soon forgot when they saw chocolate chips sticking out of the muffins and smelled the sweet aroma in the air.
They gobbled them up and I thoroughly soaked in my parenting win when I announced that it had zucchini in it. I immediately regretted it, worrying that it would somehow taint their good experience that they just had and they wouldn’t want them again. But, they’ve actually asked for them–by name!!– and gladly eat them every time I make them. So–feel free to be sneaky or not, as the recipe will stand on its own!
I love that my kids are getting a homemade, baked good for a snack (or breakfast) and that it’s loaded with a veggie. It’s such a double win. You could, of course, omit the chocolate chips if you want it to be healthier. I think they muffins are sweet enough on their own, but the Lavin’s are choc-o-holics, so we love to throw in a big handful (or two!) of our vegan chocolate chips.
I hope with back-to-school hitting all of us parents, that these allergy-friendly muffins will help you feel like your child has something to stick to them while they’re rushing out the door.
Go grab some zucchini from the store, or a neighbor’s garden, and get to grating them so you can make these delicious Allergy-friendly Chocolate Chip Zucchini muffins.
The recipe contains affiliate links.
Allergy-friendly Chocolate Chip Zucchini Muffins (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free)
Moist, soft muffins loaded with zucchini and chocolate chips. Sweet with hints of cinnamon these get eaten so fast, you don't even realize there's vegetables in it. Great for breakfast or after-school, these snackable muffins get devoured. These Allergy-friendly Chocolate Chip Zucchini Muffins are free of: wheat, dairy, egg, soy, peanut & tree nuts. They're also top-8-free and vegan too!
Ingredients
- 3/4 cup granulated sugar
- 2 flax eggs (2 Tablespoons ground flax seed
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 1 and 1/4 cups gluten-free flour
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 2 cups finely shredded zucchini
- 1/2 cup vegan chocolate chips
Instructions
- Preheat the oven to 350 degrees F.
- Grease a muffin tin, or place cupcake liners in 12 regular sized cupcake wells.
- Finely shred (either using a box grater, or a food processor) your zucchini. I find two regular sized zucchini that are 6-7 inches long do the trick. You do want some moisture for this recipe, so there is no need to wring it out with a towel or any gadgets. Simply take a handful at a time and give it a good squeeze. Set it aside.
- In a large bowl, mix together the: sugar, flax eggs, oil, vanilla and freshly squeezed zucchini.
- Then, add in the dry ingredients: gluten-free flour, cinnamon, baking soda, baking powder, xanthan and salt. Mix until just combined.
- Fold in the chocolate chips if you're adding those.
- Bake for 20-22 minutes, or until they spring back when you touch them and they're golden on the edges.
- Allow to cool before you eat.
- If you have leftovers, because these are so moist, you do not want to keep them in an air tight container. Instead, I prefer to place a clean kitchen towel over them instead.
Notes
Adapted from: Mel's Kitchen Cafe
DON’T FORGET TO PIN IT, SO YOU DON’T LOSE IT. ALSO, CHECK OUT MY OTHER ALLERGY-FRIENDLY PINTEREST BOARDS!
Love muffins like I do? Check out some of my other favorite ones:
Double Chocolate Muffins (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Cinna-Swirl Muffins (Gluten, dairy, egg, soy, peanut & tree nut free; top-8-free; vegan)
Yulie
Hi I love your content my little is allergic to all top 9 and this is the first recipe that allows him to indulge like all other babies!
I keep running into the inside of the muffins being doughy despite cooking them for up to 10 minutes longer and the outside getting browned. I’m not sure what to do differently I’m new at making everything not only from scratch but allergy safe
Megan Lavin
Hi Yulie–it’s probably from the moisture from the zucchini. I’d try squeezing it out, or try making mini muffins so they are less dense to cook through. Good luck!
Amanda
If we don’t need to be gluten free can I use the same amount of all purpose flour and omit the xanthan gum? Just picked 2 beauties this morning and am so excited to make something yummy for my kiddos and me!
Ruth
Mel’s Kitchen Cafe is my favorite regular recipe blog, and yours is by far my favorite allergy one. Figures you’re a fan of Mel’s too! Honestly, any time I want a recipe for something specific I skip the Google search and just come here or there, depending.
I made some terrible zucchini muffins from another site with no leavening agents in them and came here for take 2. Should have started here.
Megan Lavin
Yes she is wonderful! Sorry another site’s didn’t work out, it’s so disappointing when that happens.
Megan
What do you recommend as a replacement for Xanthan gum? I can’t have anything corn.
allergyawesomeness@gmail.com
Hi Megan. I’m sorry, I’m not very familiar with a corn allergy. The only other substitute I’m aware of for xanthan gum is guar gum, but I’m not sure how that fares with corn allergies?
Judith Higgins
You can use xanthan gum from Authentic foods as theirs is grown on cabbage last I checked.
Jasmine
Tried this recipe and omg ? these muffins are so good! I’m so glad I can give them to my allergy kiddo! He loves them!
allergyawesomeness@gmail.com
Hooray! Love hearing an allergy kiddo loves one of my recipes. Thanks for the kind feedback 🙂
Natalie
Do you need xantham gum if the gluten free flour already has it? And assuming 1 regular egg can be used in place of a flax egg? Or egg replacer?
allergyawesomeness@gmail.com
Hi Natalie! Thanks for stopping by. If your blend already has xanthan, you can omit it from the recipe. You will use two regular eggs if you don’t need to do a flax egg.
Sharon @ What The Fork
These muffins look like a great way to start the day!
allergyawesomeness@gmail.com
Thanks! Yes, there’s not much better than a moist muffin to eat for breakfast.
Amanda
My husband isn’t a fan of zuchinj I but I’m sure he would eat these! Yum!
allergyawesomeness@gmail.com
Mine neither–but he loves these muffins. Don’t even tell him and maybe he won’t notice…haha!
Alisa Fleming
These look not only kid-friendly, but husband-friendly, too! Honestly, we love muffins around here and I don’t make them enough. I need to get on these ASAP!
allergyawesomeness@gmail.com
Yes, we adore muffins too. We can’t seem to eat them slow enough and we run out as soon as I can make them.
Tasting Page
I love the versatility of zucchini. You can slip it in so many places. Love the kids will eat it!
allergyawesomeness@gmail.com
Seriously–it’s the best veggie!
Chrystal @ Gluten-Free Palate
Oh, my! These muffins looks sooo good. Can’t wait to make them.
allergyawesomeness@gmail.com
Thanks! I hope you enjoy them.