Gluten Free Double Chocolate Chip Zucchini Muffins (Edit recipe)

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If your summer garden is overrun with zucchini, this is the perfect recipe to make. They are rich, decadent muffins, with a hint of veggies, so they are clearly healthy!

25 minutes

30 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	277
Fat:	17 g
Carbohydrates:	28 g
Protein:	2 g
Cholesterol:	1 g
Sodium:	347 mg
Fiber:	1 g
Sugars:	20 g
Calculated per serving.

Serves: 12

Ingredients

180 grams Primal Palate Gluten-free All-Purpose Flour, 1 1/2 cups spooned and leveled
75 grams Cocoa Powder, 3/4 cup
1 tsp Baking Powder
2 tsp Baking Soda
1/2 tsp Himalayan Pink Salt, fine salt
1 tsp Espresso Powder
1/2 cup Sunflower Oil, or avocado oil
150 grams Granulated White Sugar
1 tsp Pure Vanilla Extract
2 whole Eggs, large eggs, room temperature
1/2 cup Buttermilk, full fat, shaken before measuring, at room temp
1/2 cup Hot Water
1 cup Zucchini, grated, with the liquid squeezed out
1 cup Semi-Sweet 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

Rinse the zucchini to clean it, and cut off the ends. Grate the zucchini with a box grater, and squeeze out as much liquid as you can. Set it aside.
Preheat your oven to bake at 350 degrees F. Line a muffin tin with parchment muffin papers.
In a medium size mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, salt, and espresso powder.
In the bowl of your stand mixer, or in a large mixing bowl with a whisk or hand mixer, beat the oil and sugar together.
Add in the vanilla, eggs, and buttermilk, and beat again until smooth.
Add in the sifted dry mix, and beat again until the batter is combined.
Slowly add in the hot water, to avoid curdling the eggs, beating the water into the batter each time you add the water.
Stir in the grated zucchini and chocolate chips.
Using an ice cream scoop, scoop the batter into each well of the muffin tin. There should be enough batter for 12 muffins.
Place the muffin tin in the center of the oven, on the middle rack, and bake for 25-30 minutes.
Remove from the oven, allow to cool, and enjoy.
Store the muffins in a closed container in the fridge.