Gluten Free Chocolate Zucchini Muffins
Delicious and moist gluten free chocolate zucchini muffins made with shredded zucchini, cocoa powder, and a blend of gluten free flours. Perfect for a healthy snack or breakfast treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 12 muffins
Ingredients
1 cup shredded zucchini (about 1 medium zucchini, squeezed dry)
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
3/4 cup granulated sugar
2 large eggs
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup plain Greek yogurt
1/2 cup mini chocolate chips
Instructions
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease the cups lightly.
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, beat the sugar and eggs together until light and fluffy, about 2 minutes.
Add the vegetable oil, vanilla extract, and Greek yogurt to the egg mixture and mix until smooth.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix.
Fold in the shredded zucchini and mini chocolate chips until evenly distributed.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes.
Transfer the muffins to a wire rack to cool completely before serving.