Gluten Free Chocolate Zucchini Muffins
3 C GF flour (I used Gluten Free Mama’s Almond flour)
½ T xanthan gum
3 t cinnamon
3 t baking powder
1 t baking soda
1 t salt
¾ C butter, softened
1 2/3 C brown sugar, packed
2 C shredded zucchini
2 t vanilla
1 C chocolate chips, raisins, and/or walnuts
In a bowl sift the GF flour, xanthan gum, cinnamon, baking powder, baking soda, and salt together. In a mixing bowl cream the butter and brown sugar until fluffy. Add the eggs one at a time then add in the vanilla mixing thoroughly. Mix in the shredded zucchini then add the flour mixture in 3 batches mixing thoroughly after each batch. Add the chocolate chips (I used mini chocolate chips) or raisins. You could also add the walnuts here but that’s not for me, bleh! Put the batter into a muffin pan and bake at 325 F for 35 minutes or until a toothpick inserted in the middle comes out clean. I also made a batch of mini-muffins and baked them for 25 minutes. This recipe gave me 17 regular sized muffins and 24 mini-muffins. If you bake it in a bread pan bake for about an hour.
This makes about 24 servings with 197 calories per serving, I count 3 mini-muffins as 1 serving.
The texture was perfect on these and they are not crumbly at all. Super yummy!