Chocolate Zucchini Muffins {Gluten Free}

 I was worried these would come out dry, buy was I wrong. The zucchini and sour cream help keep these muffins moist and flavorful. I made 18 of these yesterday morning, and last night there were only 6 left. I guess I won't be able to freeze some for my next chocolate-baked-goods treat. These were just the right amount of chocolate flavor too, not real rich, can't taste the zucchini and little chocolate chips, yummm. My little ones never asked what the green stuff was either lol. This recipe is a keeper since we all loved them.


Chocolate Zucchini Muffins {Gluten Free}
from Gluten Free Cooking

2 cups sorghum flour
1 1/2 teaspoons xanthan gum
1/2 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
1/2 cup granulated sugar
1/4 cup packed brown sugar
2 large eggs

1/2 cup canola oil

1 teaspoon vanilla extract
1/2 cup low fat sour cream

3 cups shredded unpeeled zucchini

3/4 cup gluten-free semi-sweet chocolate chips

Preheat oven to 350° F / 176° C

Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray.

Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.

Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.

Allow to cool on wire rack for 10 minutes before turning out.

Yields about 24 muffins or 8-10 slices per loaf. (I was able to get 18 muffins from this)

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enjoy,