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

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

Heather Thomas, sloCooking

Print Recipe Pin Recipe

Servings 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

 

• 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

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