Chocolate Zucchini Muffins

"Allergy free with some hidden zucchini. From Sophie-Safe cooking."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
30mins
Ingredients:
12
Yields:
12 muffins
Serves:
12
Advertisement

ingredients

Advertisement

directions

  • Mix zucchini, sugar, oil, vanilla, vinegar and rice milk.
  • Add oat flour, cocoa powder, baking powder, baking soda, salt and cinnamon until mixed.
  • Spoon into lined muffin cups.
  • Bake at 350 for 20 minutes.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. PAC 2010 recipe I chose. Good recipe had to go to a different store to find the flour. All in all not bad.
     
  2. Definitely something a bit different in the taste department when it comes to zucchini bread/muffins! I made the recipe as written although it took a little searching to find the rice milk & oat flour! Not something I'd make often, but they were good, & my daughter, visiting from out-of-state, thought they were WONDERFUL! [Tagged, made & reviewed for one of my adoptees in the current Pick A Chef]
     
Advertisement

RECIPE SUBMITTED BY

I am married with 2 kids. One of whom has allergies to milk, eggs and nuts, and the other is very picky, also with a nut allergy. I'm really challenged in the kitchen, and need things to be super easy and fast. My goal is to make most things in advance so only the microwave is used around meal time.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes