The Best Chocolate Zucchini Muffins
Chocolate Zucchini Muffins
These gluten-free, dairy-free chocolate zucchini muffins are so easy to make and really delicious. The hubs definitely approved of these for breakfast.
There are lots of flavor and nutritional goodies packed into a chocolate-y muffin!
I love hiding veggies inside of a sweet treat. We have a wonderful recipe for sorghum millet spiced zucchini muffins, sorghum millet banana muffins, and carrot cake muffins.
I also like using sorghum flour and oat flour in the recipe because they contain dietary fiber. Most people with Celiac disease or on a gluten-free diet miss a good source of dietary fiber, especially if they turn to processed foods.
Gluten is a protein found in wheat, barley and rye, which are also really good sources of dietary fiber. But since gluten will cause an autoimmune reaction in people with Celiac disease, they can’t eat these grains.
We need that dietary fiber to feed the bacteria in our gut. Sorghum and oat flours are a great source of dietary fibers like beta-glucan, cellulose, hemicellulose, lignin and arabinoxylan.
However, some newly diagnosed Celiac patients may react to oats. Or there may be cross contamination in the fields before harvesting. So be careful with the brand of flour you use. I have had success with Bob’s Red Mill brand.
Here is a list of gluten-free oatmeal that also talks about potential for cross-contamination.
Want More Sweet Treat Recipes?
- Sweet Potato Chocolate Brownies
- Glazed Orange Cranberry Muffins
- The Best Blueberry Muffins
- Lemon Ricotta Cookies (using Kite Hill Almond Milk Ricotta)
- Puff Pastry Beignets
- Copy Cat Samoas
- Zinfandel Grape Sauce
- Chewy Chocolate Chip Cookies
- sorghum millet apricot raspberry muffins
Chocolate Zucchini Muffins | Gluten-Free, Dairy-Free
- 1 cup GF sweet white sorghum flour
- 1 cup certified GF oat flour
- 1 tbsp guar gum
- 1/2 cup cocoa powder
- 1 tsp baking soda
- 1 tsp aluminum-free baking powder
- 1 tsp kosher salt
- 1/2 cup homemade or sugar-free applesauce
- 1 cup organic 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 dairy/casein-free folks
- 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, and salt. 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.
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