Gluten Free Double Chocolate Zucchini Muffins

There has been a lot going on in my life recently. From the release of my first published novel to baking 100+ cupcakes for my sister's wedding, but I am still here! And I have a delicious recipe to share with you today.

Some mornings call for something rich, chocolately and fudgy. All of your cravings will be satisfied with one of these moist, double chocolate muffins.

I made mine with dark cocoa to give them an even richer chocolate flavor.

Gluten Free Double Chocolate Zucchini Muffins

• 1 Flax-Egg (3 Tablespoons Water, 1 Tablespoon Flaxseed Meal)
• 1 Cup Brown Rice Flour
• 2/3 Cup Sugar
• 1/3 Cup Cocoa Powder (I used dark)
• 1/3 Cup Cornstarch
• 1 teaspoon Xanthan Gum
• 1 teaspoon Baking Soda
• 1/4 teaspoon Salt
• 1/4 Cup Butter, melted
• 1/3 Cup Applesauce
• 1/3 Cup Milk
• 1 teaspoon Vanilla Extract
• 1 Cup Zucchini
• 2/3 Cup Mini Chocolate Chips

1. Prepare flax-egg.
2. Preheat oven to 350 degrees.
3. In a large bowl, combine brown rice flour, sugar, cocoa powder, cornstarch, xanthan gum, baking soda and salt. Whisk together.
4. In another, combine flax-egg, melted butter, applesauce, milk and vanilla.
5. Make a well in the dry ingredients and add the wet, stirring until well combined.
6. Fold in the zucchini and mini chocolate chips.
7. Scoop into a greased muffin tin (makes 12) and bake for 20 to 25 minutes.

Adapted from this recipe.

Enjoy!
-Bethany

Gluten Free/Egg Free Chocolate Zucchini Bread

My sister brought home a huge zucchini that she had grown in our parents' garden, the other day, and it made about fourteen cups of shredded zucchini. Yes, I said fourteen cups.

Luckily, I enjoy baking with zucchini. I had quite a few recipes that I wanted to try out, and this bread was just one of them. And a delicious one, at that.

This bread is super moist, chocolate-y and yummy. Plus, you can't even tell that the zucchini is there (which I count as a bonus, even though I like the moisture that it gives to baked goods!)

If you find yourself with an abundance of zucchini this time of year, as well, then I encourage you to try out this recipe! You and your family will be sure to love it.

Gluten Free Chocolate Zucchini Bread

• 3 Tablespoons Water
• 1 Tablespoon Flaxseed Meal
• 1/2 Cup Sugar
• 2 1/2 Tablespoons Oil
• 1/4 Cup Yogurt
• 1/2 teaspoon Vanilla Extract
• 3 Tablespoons Cocoa Powder
• 1/2 Cup Rice Flour
• 1/4 Cup Cornstarch
• 1/2 teaspoon Xanthan Gum
• 3/4 teaspoon Baking Powder
• 1/8 teaspoon Salt
• 1 1/2 Cup Zucchini
• 1/2 Cup Chocolate Chips (plus a bit more for topping)

1. Heat the water in the microwave about 20 seconds. Add the flaxseed meal and set aside for about 10 minutes.
2. Preheat oven to 350 degrees.
3. Add the flax-egg and sugar to the bowl of your mixer and beat until well combined.
4. Add the olive oil, yogurt and vanilla to liquid ingredients and beat again.
5. Grab a spatula and stir the cocoa powder into the wet ingredients.
6. Whisk together rice flour, cornstarch, xanthan gum, baking powder and salt. Sift into the other ingredients and stir just until combined.
7. Stir in the zucchini until it is coated with the batter, being careful to not over mix. Add a touch of flour to the chocolate chips and stir them in.
8. Pour into a greased 8 1/2 by 4 1/2 inch loaf pan, top with a few more chocolate chips, and place in the oven. 
9. Bake 45 to 55 minutes.

Adapted from this recipe.

-Bethany