Better Than Bakery Gluten-Free Chocolate Chip Zucchini Muffins

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Average Rating: 5 | Rated By: 1 users

Just in time for back to school! A gluten-free chocolate chip zucchini muffin that tastes better than one from a bakery. The zucchini adds great nutritional value and keeps the chocolate chip muffins extra moist. I promise you will not be able to stop at one because they taste like the best chocolate cake, except with added health benefits!

Ingredients

  • 3/4 cup coconut sugar
  • 1 tsp. GF baking powder (preferably aluminum free)
  • 1/2 tsp. baking soda
  • 1/2 tsp. Xanthan gum (omit if your blend already has it)
  • 1/4 tsp. Pure sea salt
  • 2 cups grated fresh zucchini with skin
  • 2 large eggs at room temperature or for vegan option use 2 flax eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup milk or non-dairy milk at room temperature
  • 1 tsp. Pure vanilla extract
  • Instructions

  • Preheat oven to 325 F and line a muffin pan with paper liners
  • In a large bowl combine flour, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and salt
  • Add grated zucchini and evenly blend
  • In a small bowl whisk together eggs, coconut oil, milk and vanilla. Add to dry ingredients and mix to combine. Add 3/4 cup chocolate chips and blend until evenly distributed
  • Using an ice cream scoop or a large spoon transfer batter into prepared muffin pan. Sprinkle with remaining chocolate chips and gently press them into the batter
  • Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool in the muffin pan for 10 minutes then transfer onto a cooling rack


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