Zucchini season means dairy-free and egg-free Zucchini Chocolate Chip Muffins!
These make a great treat for breakfast or afternoon snack.
For this recipe, just use my Zucchini Bread Recipe!
Sometimes food is more fun in a muffin, with chocolate chips and sugar sprinkles on top!
ZUCCHINI CHOCOLATE CHIP MUFFINS
Dairy-Free & Egg-Free
INGREDIENTS
1.5 c. all purpose flour
1.5 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. ground cinnamon
1/8 tsp. sea salt
1 egg or 3 Tbs. applesauce
1 c. shredded zucchini (with water squeezed out in a towel)
3/4 c. sugar
1/4 c. oil
1/2 c. dairy-free chocolate chips
raw sugar for topping
DIRECTIONS
Prepare muffin tin with grease or wrappers or use my favorite non-stick muffin pan (affiliate)
In a medium bowl, mix the first set of dry ingredients and make a well in the center.
In small bowl, mix the second set of ingredients.
Add wet mixture to dry mixture.
Stir just until moistened.
Spoon the mixture into your muffin wells.
Sprinkle the batter with chunky raw sugar.
Bake 20-25 minutes or until a wooden toothpick comes out clean from the center.
Cool on a wire rack.
Store in an airtight container.
The flavors will meld better on the second day, but who can really wait that long?
Don’t feel guilty enjoying these dairy-free and egg-free zucchini muffins hot with dairy-free butter.
Theresa says
Those look really good! I cannot wait until we're a little less like death valley so I can do some serious baking!
I have Rice Dream coupons for you!
Janet says
These look great. So glad you commented that you left out the egg and the applesauce! I don't usually have applesauce on hand, although I have been using ground flax seeds and water as a substitute for eggs.
Crystal says
Hi there! Last time I made these, they seemed a little dense. Something I did? Or recommendation to make them a little lighter? (:
Jamie Kaufmann says
Without egg, baked goods do tend to be dense. Same as our cake recipe. It’s not anything you did wrong. 😉