Gluten Free Dairy Free Chocolate Zucchini Muffins
I don’t know about you, but around here zucchini and it’s friend, the yellow summer squash, kind of take over our meals about this time every year. If you have ever gardened and planted zucchini, you know what I am talking about; one day you picked what you thought were all the zucchinis, but the next morning there is a zucchini as big as your arm! What to do with all that tasty summer squash goodness?
One of my favorite things to use zucchini for (especially the big ones) is in baked goods, so this Gluten Free Dairy Free chocolate Zucchini Muffin was just up my alley. The zucchini keeps the muffin moist and adds nutrition without adding any strange “green” flavors. I shredded my zucchini on a grater with large holes for the above muffins, however, if you have a anti-veggie family member you can finely shred the zucchini before adding and no one would know it was in there. So, try it out; it is one more delicious way to use up the bounty of your summer squash!
Gluten Free Dairy Free Chocolate Zucchini Muffins
Author/Source:
Rachelle @ mommyimbungry.blogspot.com
Ingredients:
- 2 cups sorghum flour
- 1/2 cup unsweetened cocoa powder
- 1 1/2 teaspoon xanthan gum
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs or egg substitute
- 1/2 cup oil
- 1/2 cup sugar
- 1/4 cup packed brown sugar
- 1 teaspoon gluten free vanilla extract
- 3 cups shredded zucchini
- 1/2 cups plain gluten & dairy free yogurt (I used coconut yogurt)
- 1 1/3 cup gluten and dairy free semi-sweet chocolate chips
Directions:
Whisk cocoa powder, xanthan gum, baking soda, and salt, in a bowl.
In a mixing bowl place oil, sugars, eggs and vanilla and mix until fluffy. Stir in dairy free yogurt and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between well oiled or paper lined muffin pans and bake at 350 degreesfor 25 minutes for or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool on with rack for 10 minutes before removing from muffin tins.
Freezing Directions:
Put cooled muffins into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze. To serve: Thaw. Eat at room temperature or warmed.
Servings: 18 muffins
**conversion chart image provided by Erik Spiekermann
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