Zucchini Chocolate Crumble Topped Muffins

Have a few zucchini's floating around your fridge? Put them to good use with our original recipe, Zucchini Chocolate Crumble Topped Muffins! They are moist, delicious and perfect for a healthy snack or breakfast!


  • 2 tbsp ground flax or ground chia
  • 6 tbsp water
  • 1 cup gluten-free all purpose flour
  • 1/2 cup gluten-free oats
  • 1 1/2 tsp cinnamon
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup maple syrup
  • 1/2 cup avocado oil
  • 2 cups packed grated zucchini
  • 1 cup PASCHA Chocolate Chips (we used 100%)

Crumble Topping:

  • 1 cup gluten-free oats
  • 1/2 cup PASCHA Chocolate Chips, melted (we used 100%)


  • In a small bowl, mix together the ground flax or chia with the water and set aside to thicken.
  • In a mixing bowl mix together the dry ingredients.
  • Add the avocado oil, maple syrup, and thickened flax/chia mixture. Stir to combine.
  • Add in the zucchini and stir to combine, followed by the chocolate chips.
  • Pour into a muffin tin lined with paper cups.
  • In a separate small bowl, mix together the gluten free oats and the melted chocolate chips. Stir to coat. Place a small handful on top of each muffin.
  • Bake at 350F until baked through, approximately 20-30 minutes.

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