Gluten-Free Chocolate Zucchini Muffins

First, I’d like to apologize for my inconsistent posting. I’m terrible at blogging. I either post 30 times a day or once a year. There is absolutely no in-between, please forgive me. 🙂

(WordPress ins’t letting me indent today, because it hates me for being a crappy blogger.)

I made these muffins and ate 3 of them for breakfast. Don’t try telling me that’s not a healthy breakfast. They have zucchini and bananas in them and chocolate comes from a tree. Healthy enough.

Adapted from this recipe.


gluten free chocolate zucchini muffins

makes 22 muffins

  • 1 1/2 cups of my gluten-free flour blend
  • 1/2 cup cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1/2 cup coconut oil or melted butter (I used coconut oil)
  • 1/2 cup pureed bananas or unsweetened applesauce (I used bananas)
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2 cups grated zucchini
  • 1 cup chocolate chips

Preheat oven to 350 degrees.  Spray muffin pan with cooking spray or line with paper cups.  Sift together flour, cocoa powder, salt, baking soda, and xanthan gum.  In large mixing bowl, stir together oil, pureed bananas, and sugar.  Squeeze excess water out of shredded zucchini.  Add to batter, along with eggs and vanilla.  Gently stir in flour mixture and chocolate chips until just combined.  Pour batter into prepared muffin pan.  Bake 20-22 minutes or until edges are golden brown.  Remove from pan and cool on cooling rack.  Store in airtight container.



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