At the end of July we went to Pamplona to see my family and my uncle gave us a couple of giant courgettes from his garden. Since we had so much, we made several recipes with zucchini such as pisto, pasta with vegetables o zucchini spaghetti, but there was still plenty left over, that’s why I I encouraged to make a sweet recipe.

have versioned my vegan chocolate chip muffins and now they are suitable for coeliacs because they do not contain gluten, they are healthier and just as tasty. I didn’t add a lot of zucchini because the idea of using it to make muffins seemed strange to me, but they are delicious, I think next time I’ll try to add more.



  • 1 1/2 tazas de calabacín rallado (260 g)
  • 1 taza de harina de arroz integral (140 g)
  • 2 tazas de harina de trigo sarraceno (280 g)
  • 1 sobre de levadura (2 1/4 cucharaditas)
  • 2 cucharaditas de bicarbonato
  • 3/4 taza de azúcar de coco (140 g)
  • 3 plátanos
  • 1 taza de leche de almendras (250 ml)
  • 1/4 taza de aceite de oliva virgen extra (65 ml)


  1. Preheat oven to 355ºF or 180ºC.
  2. Grease the mold with a little coconut oil (or whatever you prefer).
  3. Grate courgette using a grater or food processor. Reserve.
  4. In a bowl, mix all the dry ingredients: flour, sugar, yeast and baking soda.
  5. Pour the rest of the ingredients into the blender and beat until well combined.
  6. Mix the dry and liquid ingredients in the bowl and add horseradish.
  7. Grease the pan with a little oil and distribute the dough.
  8. Bake for about 20 minutes or until the muffins are done (poke the center with a stick and if it comes out clean, they are done).
  9. Let the mold rest 5 minutes before unmold and place the muffins on a wire rack to cool completely.
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