Gluten Free Zucchini-Chocolate Chip Muffins

Gluten Free Zucchini-Chocolate Chip Muffins
It’s the 4th of July and we are headed to the park for a picnic and some kayaking.  That is, if the rain would clear up… In my kitchen it smells of cinnamon  and chocolate.   I have zucchini lining the bottom of my fridge so I searched for a good zucchini muffin recipe to make for this evening.  This recipe is from www.agirldefloured.com who cooks for her gluten-free family.  I changed it up a bit and added mini chocolate chips and made them into mini muffins.
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Gluten-Free Zucchini ~ Chocolate Chip Muffins

 

 

 

Prep Time: 15 minutes

Cook Time: 12 minutes

Makes about 6 dozen mini muffins

Ingredients

  • 2 full cup of grated zucchini (from about 1 medium zucchini)
  • 2 1/2 cups all purpose gluten-free flour blend
  • 1/2 cup almond flour (or finely ground almond meal)
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons xanthan gum (omit if your flour blend already has it)
  • 1 teaspoon fine sea salt
  • 4 teaspoons cinnamon
  • 2 cups light brown sugar
  • 2/3 cup coconut oil
  • 4 large eggs
  • 1/2 cup full-fat coconut milk (or regular whole milk)
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons pure vanilla extract
  • 1 1/2 cups mini semi-sweet chocolate chips
  • 1/3 cup chopped walnuts or pecans, optional

Instructions

  1. Preheat your oven to 350 degrees. Spray  mini muffin pans with gluten-free cooking spray and set aside.
  2. Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside.
  3. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and cinnamon in a medium bowl and whisk to blend. In another large bowl add the brown sugar, coconut oil, eggs, coconut milk, lemon juice, vanilla, and walnuts. Whisk thoroughly until smooth.
  4. Add the dry ingredients to the wet and beat until combined. Fold in the grated zucchini and chocolate chips.
  5. Use Tablespoon scoop and fill mini muffin pans,bake for 12 – 14 minutes, or until a toothpick inserted in the center of a loaf comes out clean.
  6. Cool for 5 minutes in the pan, then carefully turn out to cool completely on a rack.
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