Double Chocolate Zucchini Muffins

Muffins make me happy – so does baking first thing in the morning before anyone else is awake. This chocolate zucchini muffins recipe dates back to our café days. I hope you enjoy it as much as I do. I recently adjusted it to accommodate my new gluten intolerance.

Double Chocolate Zucchini Muffins from sloCooking.net

DOUBLE CHOCOLATE ZUCCHINI MUFFINS

Yield: 12 muffins
1 ½ cups gluten free all purpose flour
¼ cup cocoa powder, sifted – I used sweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ cup sugar
¼ tsp kosher salt
¼ cup + 2 tbsp plain soy milk
1 large egg
¼ cup vegetable oil
1 tbsp white vinegar
2 tsp vanilla extract
½ cup unsweetened coconut flakes
1 medium zucchini, shredded about ½ cup
½ cup dairy free/nut free mini chocolate chips

Pre-heat oven to 400’ F
Prepare a half muffin tin with non-stick spray or muffin liners
In a small bowl mix together vanilla soy milk & vinegar – set aside for a few minute (making you’re making “buttermilk”)
Mix together flours, bran flakes, cocoa powder, sugar, baking soda, baking powder and salt
In a separate bowl mix together egg, vegetable oil, vanilla and “butter milked” soy milk
Add to dry ingredients
Slowly mix in chocolate chips & zucchini – batter should be fairly thick
Drop by the spoonful into prepared muffin tins
Bake 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean
Cool on a wire rack

Double Chocolate Zucchini Muffins
 
Author:
Serves: 12
Ingredients
  • 1 ½ cups gluten free all purpose flour
  • ¼ cup cocoa powder, sifted – I used sweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ cup sugar
  • ¼ tsp kosher salt
  • ¼ cup + 2 tbsp plain soy milk
  • 1 large egg
  • ¼ cup vegetable oil
  • 1 tbsp white vinegar
  • 2 tsp vanilla extract
  • ½ cup unsweetened coconut flakes
  • 1 medium zucchini, shredded about ½ cup
  • ½ cup dairy free/nut free mini chocolate chips
Instructions
  1. Pre-heat oven to 400’ F
  2. Prepare a half muffin tin with non-stick spray or muffin liners
  3. In a small bowl mix together vanilla soy milk & vinegar – set aside for a few minute (making you’re making “buttermilk”)
  4. Mix together flours, bran flakes, cocoa powder, sugar, baking soda, baking powder and salt
  5. In a separate bowl mix together egg, vegetable oil, vanilla and “butter milked” soy milk
  6. Add to dry ingredients
  7. Slowly mix in chocolate chips & zucchini – batter should be fairly thick
  8. Drop by the spoonful into prepared muffin tins
  9. Bake 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean
  10. Cool on a wire rack


 

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