Gluten Free Double Chocolate Zucchini Muffins (Edit recipe)

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Every summer, I anxiously await the arrival of the gigantic zucchinis from my local farm. I think they are rather impractical, but when they are the size of my forearm (I am not exaggerating!) it is hard to pass them up. They are a recipe developers dream! This summer's jumbo zucchini purchase brings you my Gluten Free Double Chocolate Zucchini Muffins! They are moist and rich and I know you are going to love them!

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 12

Ingredients

1.5 cups Gluten Free Flour, (I used 1:1 Flour)
0.5 cup Dutch Processed Cocoa Powder, (I used Hershey's Special Dark Cocoa Powder)
1 tsp Baking Powder
1 tsp Baking Soda
1 tsp Salt
3 whole Eggs
0.5 cup Vegetable Oil
0.5 cup Brown Sugar
1 Tbsp Vanilla Extract
0.5 cup Sour Cream
0.5 cup Milk
2 cups Zucchini, grated
1 cup Semi-Sweet Mini Chocolate Chips

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Grate your zucchini (either with a box grater or in a food processor) and set aside. Do not drain excess water.
In a small mixing bowl, combine flour, baking powder, baking soda, and salt. Whisk and set aside.
In a larger bowl, mix together the eggs, oil, brown sugar, vanilla, and sour cream until combined.
Alternate adding a portion of the dry ingredients and milk into the wet ingredients until fully incorporated. The batter will be thick (almost like a brownie).
Once the wet and dry ingredients are combined, fold in the grated zucchini. The batter will start to thin. Then fold in the mini chocolate chips.
It benefits the batter to let it sit for a little, so wait until the batter is mixed to preheat your oven to 350F. Grease or line your muffin tin.
If you are making bakery style muffins, bake for 20-22 minutes. If you are baking regular muffins, bake for 15-18 minutes.
Let the muffins cool in the pan for about 15 minutes and then remove and place on a cooling rack for another 15 or so minutes. Store in an airtight container or freeze for later!

Notes

Makes: 8 bakery style muffins or 18 regular muffins

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	302
Fat:	19 g
Carbohydrates:	34 g
Protein:	4 g
Cholesterol:	10 g
Sodium:	359 mg
Fiber:	4 g
Sugars:	17 g
Sugar Alcohol:	0 g
Calculated per serving.