Vegetables for Breakfast…and Dessert

When I was in college at UCSB (Santa Barbara, CA), I babysat this family and their mom would always send me home with the most delicious zucchini bread to share with my roommates. I lived with 7 girls. I don’t think ANY of them ever got a chance to try that bread because it never made it home or out of my sight! I haven’t had zucchini bread since college and every summer I crave it as well as crave a trip to Santa Barbara. In memory of all that, I made chocolate chip zucchini muffins, gluten free style. The recipe is very easy and simple. The result is an extremely flavorful (spices & vanilla) as well as moist muffin. I suppose they are a bit healthy too with the olive oil and zucchini additions. Hope you enjoy them!


1 Egg

½ Cup Brown Sugar

½ Cup Sugar

½ Cup Extra Virgin Olive Oil

1 Cup Zucchini, grated (1 large or 1½ small zucchinis)

2 tsp Vanilla

1½ Cups Gluten Free AP Flour

½ tsp Baking Powder

½ tsp Baking Soda

½ tsp Sea Salt

2 tsp Cinnamon

¼ tsp Nutmeg

1 Cup Semi-Sweet Chocolate Chips


  1. Preheat Oven to 425°F. Prep a muffin pan with liners, or a thin application of olive oil on the sides and bottom of each muffin segment.
  2. In a separate bowl, sift together the flour, baking powder, baking soda, sea salt, nutmeg, and cinnamon. Set aside.
  3. Whisk together the egg, brown sugar, granulated sugar, vanilla, and zucchini until combined.
  4. Pour the wet ingredients into the dry ingredients, gently mixing to combine. Add the chocolate chips.
  5. Fill the prepared muffin pan ¾ of the way with batter.
  6. Bake for 35 minutes, or until set at the top and golden brown. Let rest for 15 minutes before digging in!

One Comment Add yours

  1. Stefani says:

    That’s my kind of a breakfast! Then you can really “have your cake (so to speak) and eat it too”


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