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Gluten-Free Chocolate Zucchini Muffins
These moist and tender Gluten-Free Chocolate Zucchini Muffins are made with a wholesome blend of brown rice, millet, and tapioca flours for a light texture. Shredded zucchini adds natural moisture, while cocoa powder and mini chocolate chips create a rich chocolate flavour in every bite. Perfect for breakfast or snacking, they’re a delicious way to sneak in some veggies—without anyone noticing!
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Ingredients
- 1/2 cup brown rice flour (125 mL)
- 1/4 cup millet flour (60 mL)
- 1/4 cup tapioca starch/flour (60 mL)
- 1/4 cup cocoa powder (60 mL)
- 1 1/2 tsp baking soda (7 mL)
- 1 tsp xanthan gum (5 mL)
- 1/2 tsp ground cinnamon (2 mL)
- 1/2 tsp salt (2 mL)
- 1/2 cup granulated sugar (125 mL)
- 1/4 cup brown sugar (60 mL)
- 1/2 cup canola oil (125 mL)
- 2 large eggs
- 1/4 cup milk (60 mL)
- 2 tsp vanilla extract (10 mL)
- 1 cup shredded zucchini, packed (250 mL)
- 1/2 cup gluten-free mini chocolate chips (125 mL)
Directions
- Preheat your oven to 350°F (175°C). Lightly spray muffin pans with canola oil cooking spray or line with paper liners..
- In a large bowl, whisk together the brown rice flour, millet flour, tapioca starch, cocoa powder, baking soda, xanthan gum, cinnamon, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, canola oil, eggs, milk, and vanilla. Pour over the dry ingredients and stir to combine.
- Fold in the shredded zucchini and chocolate chips.
- Spoon into prepared muffin pans.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow to cool in pan for 5 minutes before removing to a cooling rack. Cool completely before storing in an air tight container.
Nutritional Analysis
| Calories | 230 |
|---|---|
| Total Fat | 13 g |
| Saturated Fat | 2.5 g |
| Cholesterol | 30 mg |
| Sodium | 270 mg |
| Carbohydrates | 28 g |
| Fiber | 1 g |
| Sugar | 17 g |
| Protein | 3 g |
| Potassium | 103 mg |
