https://www.cutoutandkeep.net/projects/better-than-bakery-gluten-free-chocolate-chip-zucchini-muffins • Posted by Kristina S.
Just in time for back to school! A gluten-free chocolate chip zucchini muffin that tastes better than one from a bakery. The zucchini adds great nutritional value and keeps the chocolate chip muffins extra moist. I promise you will not be able to stop at one because they taste like the best chocolate cake, except with added health benefits!
Just in time for back to school! A gluten-free chocolate chip zucchini muffin that tastes better than one from a bakery. The zucchini adds great nutritional value and keeps the chocolate chip muffins extra moist. I promise you will not be able to stop at one because they taste like the best chocolate cake, except with added health benefits!
Preheat oven to 325 F and line a muffin pan with paper liners
In a large bowl combine flour, cocoa powder, coconut sugar, baking powder, baking soda, xanthan gum and salt
Add grated zucchini and evenly blend
In a small bowl whisk together eggs, coconut oil, milk and vanilla. Add to dry ingredients and mix to combine. Add 3/4 cup chocolate chips and blend until evenly distributed
Using an ice cream scoop or a large spoon transfer batter into prepared muffin pan. Sprinkle with remaining chocolate chips and gently press them into the batter
Bake for 35 minutes or until a toothpick inserted into a muffin comes out clean. Cool in the muffin pan for 10 minutes then transfer onto a cooling rack