Chocolate Zucchini Muffins #glutenfree #caseinfree
Recipe for Gluten-free Chocolate Zucchini Muffins:
1 cup GF all-purpose flour (containing xanthan gum)
1 cup certified GF oat flour
1/2 cup cocoa powder
1 tsp baking soda
1 tsp aluminum-free baking powder
1 tsp kosher salt
1 tsp espresso instant coffee (optional)
1/2 cup homemade applesauce
1 cup raw cane sugar
2 large eggs
2 tsp vanilla extract
2+ cups zucchini, grated (3 medium)
1/2 cup chocolate chips (make sure safe for casein-free folks)
Tip 1: I use Better Batter GF all-purpose flour and Bob’s Red Mill GF oat flour. Please read about oat safety because newly diagnosed Celiac patients, a few people with Celiac disease or gluten sensitivity may react to oats.
Tip 2: Use 1 gala and 1 Macintosh apple to make fresh applesauce. Peel the apples and discard the skin and core. Puree the flesh with 2 tbsp distilled water in a mini-prep.
Before grating the zucchini, soak them in a water/vinegar bath for 15-20 minutes. Rinse and dry.
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners.
Combine the dry ingredients: flours, cocoa powder, baking soda, baking powder, salt and instant coffee (if using). In a large bowl or stand-alone mixer, whisk together the sugar and applesauce. Add the eggs then vanilla. Make sure to scrape down the sides of the mixer so everything is well blended. Add the dry ingredients and slowly mix together until combined.
Add the grated zucchini and beat on medium high speed for about 5 minutes, scraping down the sides 2-3 times. The batter will become nice and creamy. Gently fold in the chocolate chips. Fill each muffin cup with batter. Bake for 25 minutes, check for doneness with a toothpick. Transfer to a cooling rack.
I make these on Sunday and then store them in the fridge all week. They keep pretty well. Hope you enjoy!
I found the original recipe on Blessed Earth.org.