Gluten-free Chocolate Zucchini Muffins

As the summer growing season approaches, I am looking forward to harvesting vegetables from our small garden.  We always plant zucchini, and even though we typically only have one plant, we usually have MORE than enough zucchini to feed one family. 

I started making these zucchini muffins a couple of years ago, much to the delight of my husband and children.  They are so chocolaty, they almost pass for chocolate cake.  We don’t eat them for breakfast (unless Mom’s not looking), but they do make a tasty afternoon treat.

Gluten-Free Chocolate Zucchini Muffin Ingredients

• 1 1/2 cups gluten-free flour blend (muffin blend)
• 1 teaspoon xanthan gum
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup brown sugar
• 2 eggs, warmed to room temperature
• 1/3 cup canola or other light oil
• 1 teaspoon vanilla extract
• 2 cups finely shredded zucchini, some juice squeezed out
• 1/2 cup mini chocolate chips (optional)

Directions

1. Line a muffin tin with paper liners, or coat with cooking spray.
2. In a medium bowl, whisk together gluten-free flour, xanthan gum, cocoa powder, baking soda, baking powder, and salt.
3. In a large bowl, mix the sugar, eggs, canola oil, and vanilla extract until well blended.  Stir in the zucchini.
4. Add the dry ingredients and stir until combined.  Fold in chocolate chips.
5. Scoop batter into muffin tins until they are 3/4 full.
6. Preheat oven to 350 degrees Fahrenheit.  Bake muffins for approximately 20 minutes or until they spring back when touched.
7. Remove pan from oven and allow them to cool for 5 minutes before removing muffins and cooling completely on a wire rack.

Delicious gluten-free chocolate zucchini muffins make for a great afternoon treat.

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