Gluten-Free Rice Flour Zucchini Muffins With Chocolate Chips

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Perfect Gluten-Free Rice Flour Zucchini Muffins With Chocolate Chips. Pantry staple ingredients, super quick to mix up and a great way to use up zucchini. The chocolate chips add that extra deliciousness for chocolate lovers. It’s the perfect muffin to wake up to any day of the week. With zucchini, rice flour, eggs, olive oil, chocolate chips and a couple of other ingredients, this is sure to become your favourite way to use up zucchini.

To help the zucchini shine, I added chocolate chips. Chocolate makes everything taste better, don’t you agree? The best part, the rice flour zucchini muffin recipe couldn’t be easier.

 

shredded zucchini and chocolate chips

 

I wasn’t sure if I could create a muffin mainly using just rice flour. I wanted to keep this gluten-free muffin recipe simple without using a gluten-free all-purpose flour blend. And, I liked the muffin to be extra light. So I added some oat flour. If you don’t have oat flour, cassava flour or sweet sorghum flour works just as well.

 

rice flour zucchini muffins, gluten-free

 

The thing about baking with zucchini, in most recipes, you want to remove the moisture to keep the muffin or bread light. But in this recipe, I needed the extra moisture because the rice flour is absorbent, so I didn’t remove the water from the zucchini.

I’ve made Gluten-Free Chocolate Chip Zucchini Muffins and Gluten-Free Olive Oil Zucchini Bread With Chocolate Chips in the past, but never with mostly just rice flour. This gluten-free rice flour zucchini muffin with chocolate chips turned out so delicious.

 

rice flour muffin batter

 

baking with rice flour,

If rice flour is your main ingredient, such as in this zucchini muffin recipe, the batter needs to rest for a few minutes before baking. What will happen is the rice flour will absorb some of the moisture and give the muffin a light texture. 

don’t miss this step,

Here’s the thing. Once you fill the muffin pan with the batter, set the pan aside for 20 minutes. If you miss this step, the muffin will have a sandy taste and will be dense.

 

muffin batter

 

Is white rice flour the same as brown rice flour for baking?

The quick answer is no. White rice flour has a light texture and a neutral flavour, making the muffin lighter than if you would use brown rice flour. Brown rice flour is denser and has a nuttier taste, and you need to add a little extra liquid to the recipe to account for it. If you use brown rice flour in this zucchini muffin recipe, I would add three tablespoons of milk or one extra egg.

 

rice flour zucchini muffins

 

Zucchini muffin for breakfast, why not?

This zucchini muffin is so tasty you could eat it pretty much every day for breakfast. It’s kind of healthy using zucchini, eggs and olive oil. You can make the muffin even better by adding a smear of butter or a drizzle of honey. But it’s truly delicious just on its own. Every last bite leaves you wanting another.

Ingredients

  • 1 tsp. Baking soda
  • 1/4 tsp. GF Nutmeg or GF cinnamon
  • 1/4 tsp. Sea salt
  • 4 large eggs
  • 3/4 cups of coconut or brown sugar
  • 1/3 cup extra virgin olive oil
  • 2 Tbsp. Fresh lemon juice
  • 1 tsp. pure vanilla extract
  • 1 cup packed shredded zucchini (skin on)
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    Instructions

  • Line a muffin pan with parchment paper liners
  • Using a medium bowl, whisk together dry ingredients (rice flour - salt)
  • In a bowl of an electric mixer, whisk eggs with sugar until smooth and fluffy. Add olive oil, lemon juice and vanilla and mix to combine
  • Add dry ingredients to the egg mixture and using a spatula mix to combine. Stir in 3/4 cups of chocolate chips and zucchini. 
  • Fill the muffin pan with batter and top with remaining chocolate chips. Set aside for 20 minutes to rest.
  • Preheat oven to 350 F 
  • Bake for 30 - 35 minutes. Until the muffins pass the toothpick test
  • Cool in the pan for 5 minutes, then transfer the muffins onto a wire rack to cool
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