Gluten-Free Double Chocolate Zucchini Muffins
Ingredients
- 1-1/2 cups shredded zucchini ~ 2-1/2 medium zucchinis
- 1 cup gluten-free flour such as Cup4Cup
- 1/2 cup unsweetened natural cocoa powder not Dutch-processed
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon instant coffee powder or 1/4 teaspoon espresso powder
- 3/4 cup semi-sweet chips
- 2 large eggs
- 1/4 cup canola oil
- 1/4 cup nonfat plain Greek yogurt
- 1/2 cup sugar
- 1 teaspoon vanilla
Instructions
- 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.
- 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.
- In a large bowl, whisk flour, cocoa powder, baking soda, baking powder, salt, instant coffee and chocolate chips together until combined.
- In a medium bowl, whisk eggs, oil, yogurt, sugar and vanilla together until combined.
- Add wet ingredients to dry ingredients and lightly whisk until combined. Using a rubber spatula or wooden spoon, fold in the zucchini.
- Spoon batter into prepared muffin pan filling each cupcake liner to the top with batter.
- 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.
- 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.
* 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.
