Gluten-Free Double Chocolate Zucchini Muffins
Author: Nicole
Ingredients
  • 1-1/2 cups shredded zucchini (~ 2-1/2 medium zucchinis)
  • 1 cup gluten-free flour (such as Cup4Cup)
  • ½ cup unsweetened natural cocoa powder (not Dutch-processed)
  • ¾ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ teaspoon instant coffee powder (or ¼ teaspoon espresso powder)
  • ¾ cup semi-sweet chips
  • 2 large eggs
  • ¼ cup canola oil
  • ¼ cup nonfat plain Greek yogurt
  • ½ cup sugar
  • 1 teaspoon vanilla
Instructions
  1. Adjust the oven rack to the lower third position and preheat oven to 425°F. Spray a 12-count muffin pan with nonstick spray or line with cupcake liners.
  2. Using a box grater or a food processor shred the zucchini. Place shredded zucchini on a couple paper towels to absorb some (but not all) moisture. Press a paper towel on top as well.
  3. In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, instant coffee and chocolate chips together until combined.
  4. In a medium bowl, whisk eggs, oil, yogurt, sugar and vanilla together until combined.
  5. Add wet ingredients to dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini.
  6. Spoon batter into prepared muffin pan filling each cupcake liner to the top with batter.
  7. Bake for 5 minutes at 425°F. Lower temperature to 350°F and continue to bake muffins for 12 to 15 minutes longer or until a toothpick inserted in the center comes out clean.
  8. Allow muffins to cool completely in the pan set on a wire rack.
Notes
* I used Cup4Cup gluten-free flour ("original flour blend").
* Not looking for a gluten-free dessert? Substitute regular all-purpose flour 1:1 for the gluten-free flour
* Muffins freeze well. Make ahead and store for a few months in the freezer.
* Instead of muffins you can bake this in a loaf pan at 350°F for 45 to 55 minutes.
Recipe by Riegl Palate at https://www.rieglpalate.com/gluten-free-double-chocolate-zucchini-muffins/