Gluten Free Chocolate Zucchini Muffins
Delicious and moist gluten free chocolate zucchini muffins made with shredded zucchini, cocoa powder, and gluten free flour. Perfect for a healthy snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
Ingredients
1 1/2 cups gluten free all-purpose flour blend
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1/3 cup vegetable oil
1 teaspoon pure vanilla extract
1 cup shredded zucchini, packed
1/2 cup mini semi-sweet chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups.
In a medium bowl, whisk together the gluten free flour, cocoa powder, baking powder, baking soda, and salt until well combined.
In a large bowl, whisk the granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract until smooth and creamy.
Fold the dry ingredients into the wet ingredients until just combined.
Gently fold in the shredded zucchini and mini chocolate chips until evenly distributed in the batter.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs.
Remove the muffins from the oven and allow them to cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.