My grandma and I would always make BIG batches of chocolate zucchini bread when I would visit her.  It was a family ordeal — my grandpa would bring in a zucchini from the garden and grandma and I would bake.  My grandma is no longer able to make zucchini bread and I no longer can eat the gluten.  But it was an experience as a little girl I never want to forget.  Work to create fun traditions with your children!

My kids and I love to grow our zucchini and love harvesting it.  Towards the end of zucchini season when we’re all a little sick of zucchini everything we start to pureé the zucchini and freeze it.  We actually measure it out in 1 cup and 2 cup portions so we can easily thaw and use for recipes like this one.   Freezing your veggies in the right portion will save you time later!


  • 1/2 cup organic coconut oil
  • 1/2 cup chocolate chips — I use this kind because they are gluten, soy and dairy free
  • 2 tablespoons organic, fair trade cocoa powder
  • 1/4 cup coconut sugar
  • 1/4 cup stevia
  • 1 cup gluten free flour
  • 1/2 teaspoon baking soda
  • 2 organic eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup organic zucchini, pureégluten-dairy-free-chocolate-zucchini-muffins


  • Preheat oven to 350°
  • Pureé zucchini in a food processor
  • In a small saucepan, melt the chocolate chips and coconut oil
  • In a medium mixing bowl combine the cocoa powder, coconut sugar, flour, baking soda, eggs, vanilla, melted chocolate, and zucchin
  • Stir to combine
  • Pour the batter into baking muffin papers or a glass baking dish if you prefer to make cake or brownies out of the batter
  • Bake for 20 minutes, or until a toothpick inserted in the middle comes out clean

Do you have a recipe that is special to you?


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