I originally created these Nut-Free Chocolate Zucchini Muffins as an exclusive recipe for my app Cookery, but since the Android version of the app is taking a lot longer to develop than we anticipated, I decided to give you all the recipe on the blog!
For Apple users- you can get this recipe and 100 more on your mobile device complete with shopping lists, working timers, and upcoming nutrition facts by downloading my app now!
If you’ve got a sweet tooth but don’t want to feel guilty indulging, then these muffins are for you! These Chocolate Zucchini Muffins are moist and fluffy, plus they’re nut-free! I’m always wanting to find new ways to create yummy recipes for people who have specific allergies… like nuts and eggs. This is definitely a difficult task that I’ve taken upon myself, but I know that if it’s successful, it’s so worth it!
With Asher going going to school and it being our first year packing lunches for him (what!? they grow up so fast!), I’m even more aware of all the allergy talk at schools and what you can and can’t pack in your kids lunch. Nut-flours are a huge go-to for grain-free families, so when I heard that most schools are nut-free, I knew I had to do a little work! With this recipe, you can pack a yummy nut-free, grain-free, gluten-free, dairy-free, and chocolate-y treat for your kids to enjoy!
Here are some tips for your freezing and reheating needs:
I usually bake these as minis, because 1 is enough sugar for Asher in the morning or for a treat at school! They take about 12 minutes to bake.
Freezing : Let them cool completely then freeze in a ziploc or a resealable container.
Reheating: I take a few out at a time and keep them in the fridge so they’re ready to be eaten. If you want to eat them directly from the freezer, throw them in an oven or toaster oven on 350° F for 10 minutes to thaw and heat.