Gluten Free Double Chocolate Zucchini Muffins
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!
PREP TIME
20 minutes
COOK TIME
20 minutes
INGREDIENTS
13
Serves: 12
Ingredients
- 1.5 cups1.5 cups1.5 cups Gluten Free Flour, (I used 1:1 Flour)
- 0.5 cup0.5 cup0.5 cup Dutch Processed Cocoa Powder, (I used Hershey's Special Dark Cocoa Powder)
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1 tsp1 tsp1 tsp Salt
- 3 whole3 whole3 whole Eggs
- 0.5 cup0.5 cup0.5 cup Vegetable Oil
- 0.5 cup0.5 cup0.5 cup Brown Sugar
- 1 Tbsp1 Tbsp1 Tbsp Vanilla Extract
- 0.5 cup0.5 cup0.5 cup Sour Cream
- 0.5 cup0.5 cup0.5 cup Milk
- 2 cups2 cups2 cups Zucchini, grated
- 1 cup1 cup1 cup Semi-Sweet Mini Chocolate Chips
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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
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Baked Goods Coconut Free Gluten Free Nut Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| 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. | |
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