Skip to main content


  • 2 cups grated zucchini, squeezed to remove moisture
  • 2 cups oat or chickpea flour
  • 1/2 cup coconut sugar
  • 2 eggs
  • 1/2 tsp lemon juice
  • 1 tsp baking soda
  • 1/3 cup melted coconut oil (can replace this with applesauce but texture will be slightly different)
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 cup chocolate chips (Lily’s makes a Stevia based chocolate chip if desired)


  1. Preheat oven to 375F. Line a muffin tin with paper cups or rub lightly with oil.
  2. Mix all ingredients together except for chocolate chips to combine well, then fold in the chocolate.
  3. Pour batter into muffin liners and top with a few extra chocolate chips.
  4. Bake 16-18 minutes then let cool.
  • Works great as mini muffins too! Reduce cooking time to about 13-15 min.
  • Swap out chocolate chips for walnuts or raisins for a different flavor or for less of a dessert taste.