What is the best gluten free flour to use for muffins?

My favorite gluten free flours for baking are King Arthur Measure for Measure Gluten Free Flour and Bob's Redmill Gluten Free 1-to-1 Baking Flour . I've had really good success using these two flours in my recipes.

Should I peel the zucchini before grating it for these muffins?

You do not need to peel the zucchini before grating it. The skin is thin and soft and completely disappears into the dark chocolate batter so you will never see or taste it. If you are trying to hide the zucchini from picky eaters the deep chocolate color of the batter already makes it virtually impossible to detect so peeling is entirely optional.

Do I need to squeeze the moisture out of the zucchini before adding it to the batter?

No and I actually recommend against it. The moisture in the fresh grated zucchini is exactly what makes these chocolate zucchini muffins so incredibly moist and fudgy in every bite. Simply grate the zucchini on the large side of a box grater, measure out two cups, and add it directly to the batter. The zucchini will release its moisture as the muffins bake and that is what gives you that perfect soft and tender chocolate muffin texture.

Can I use dark chocolate chips instead of semi-sweet?

Absolutely and I actually love the result with dark chocolate chips. Dark chocolate gives these muffins an even richer and more intense chocolate flavor that pairs beautifully with the cocoa powder in the batter. You can also use milk chocolate chips if you prefer a sweeter muffin or use a combination of both. Any type of chocolate chip works well in this recipe.

Gluten Free Chocolate Zucchini Muffins

Name: Gluten Free Chocolate Zucchini Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 20
Cuisine: American
Ingredients: 1 cup Granulated Sugar; 1/2 cup Brown Sugar; 3/4 cup Avocado Oil or Vegetable Oil; 3 large Eggs; 2 tsp Vanilla Extract; 2 1/2 cups Gluten Free Flour; 1/2 cup Cocoa Powder; 1 tsp Salt; 1 tsp Baking Soda; 1 tsp Baking Powder; 1 tsp Ground Cinnamon; 2 cups Grated Zucchini; 1 cup Semi-Sweet Chocolate Chips

Description

These Gluten Free Chocolate Zucchini Muffins are rich, fudgy, and packed with double chocolate flavor from cocoa powder and semi-sweet chocolate chips that makes every single bite completely irresistible. Fresh grated zucchini keeps every muffin incredibly moist and tender and the deep chocolate flavor means nobody will ever guess there is a vegetable hiding inside. Naturally gluten free, ready in just 45 minutes, and the most delicious way to use up summer garden zucchini all season long!

Ingredients

Units Scale

1 cup Granulated Sugar
1/2 cup Brown Sugar
3/4 cup Avocado Oil or Vegetable Oil
3 large Eggs
2 tsp Vanilla Extract
2 1/2 cups Gluten Free Flour
1/2 cup Cocoa Powder
1 tsp Salt
1 tsp Baking Soda
1 tsp Baking Powder
1 tsp Ground Cinnamon
2 cups Grated Zucchini
1 cup Semi-Sweet Chocolate Chips

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Instructions

Preheat your oven to 350 degrees.

Line 20 muffin pan cups with cupcake liners or grease with coconut oil or butter. Set the pan aside.

In a large mixing bowl whisk together the gluten free flour, cocoa powder, salt, baking soda, baking powder and cinnamon. Set aside.

In the bowl of your stand mixer add the sugar, brown sugar, oil, eggs and vanilla. Beat until a smooth batter forms. Add the dry ingredients and blend just until mixed together.

Add the grated zucchini to the mixture and blend just until incorporated. Add the chocolate chips and blend just until they are mixed in.

Remove the bowl from your stand mixer and using a spatula scrape the sides and make sure all the ingredients from the bottom are mixed in.

Using a cookie scoop or spoon put the batter into the muffin pan. The batter should be slightly below the top of the cupcake liner or muffin tin cup for 20 muffins.

Bake at 350 degrees for 25-30 minutes.

When you take the muffins out of the oven test the center with a toothpick. The toothpick should come out clean. If it doesn't bake the muffins another 3-5 minutes until a toothpick inserted in the center comes out clean.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast, Snacks
Method: Baking
Cuisine: American