Gluten-Free Double Chocolate Zucchini Muffins

Side view of a gluten-free double chocolate zucchini muffin.

Gluten-Free Double Chocolate Zucchini Muffins

Full of chocolate flavour and studded with chocolate chips, these Gluten-Free Double Chocolate Zucchini Muffins are a great way to use up extra zucchini squash!

Course Breakfast and Brunch, Muffins

Cuisine American, Canadian

Diet Gluten Free, Vegetarian

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 244kcal

Author Elaine

Equipment

12-cup muffin pan
spatula
whisk
mixing bowl

Ingredients

2 cups gluten-free all purpose flour mix
1 ⅕ teaspoon xanthan gum *, only use if your GF flour mix doesn't contain xanthan gum or guar gum
½ teaspoon sea salt
1 ½ teaspoon baking soda
½ cup cocoa powder
½ cup granulated sugar
¼ cup coconut sugar, or brown sugar
2 large eggs, at room temperature
½ cup light vegetable oil
1 teaspoon pure vanilla extract
½ cup Greek yogurt
3 cups grated zucchini, well drained* see note below
¾ cup chocolate chips* save some to press into muffin tops before baking. Use dairy-free if necessary.

Instructions

Preheat oven to 350°F. Line a 12-cup muffin tins with culinary paper liners.
Whisk gluten-free flour, xanthan gum (if using), salt, baking soda and cocoa in a medium bowl.
Mix vegetable oil, both types of sugar, room temperature eggs, and vanilla in a large bowl or in the bowl of a stand mixer. Beat until fluffy. Gently stir in yogurt and grated and well-drained zucchini. Stir dry ingredients into batter just until combined.
Fold in chocolate chips, saving some to press into the tops of the muffins before baking.
Fill muffin cups ¾ full. Bake at 350°F for 20 - 26 minutes or until toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire rack to cool completely. Remove the paper liners.

Notes

Remove most of the excess moisture from the zucchini by thoroughly squeezing it in cheesecloth or a clean tea towel before adding it to the batter.

Nutrition