Gluten Free Chocolate Chip Zucchini Muffins or Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
3 cups (420g) high-quality all-purpose gluten-free flour1 teaspoon xanthan gum (omit if your blend already contains it)1 teaspoon kosher salt1 teaspoon baking soda1 teaspoon baking powder2 teaspoons ground cinnamon1 cup (200g) granulated sugar1 cup (218g) packed light brown sugar2 1/2 cups grated zucchini3 eggs (180 g, out of shell) at room temperature, beaten1 ripe banana, peeled and mashed1/2 cup (112g) vegetable oil2 teaspoons pure vanilla extract8 ounces semi-sweet chocolate chips
Preheat your oven to 325°F. Grease 2 standard loaf pans or muffin pans and set them aside.
In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix to combine well. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. Pour the chocolate chips into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the muffin or loaf pans.
Place the pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each comes out clean (about 25 minutes for muffins and 50 minutes for loaves). Remove from the oven and allow to cool for at least 30 minutes in the loaf pans.
Serving Size: Makes 24 muffins or 2 loaves
Number of Servings: 24
Recipe submitted by SparkPeople user NOAWESOMEWOME.
In a large bowl, place flour, xanthan gum, salt, baking soda, baking powder, cinnamon, granulated sugar and light brown sugar, and whisk to combine (working out any lumps in the brown sugar). Set aside the dry ingredients.
In a separate small bowl, place the zucchini, eggs, banana, oil and vanilla, and mix to combine well. Create a well in the center of the bowl of dry ingredients, and pour in the wet ingredients. Mix to combine. The batter will be very wet. Pour the chocolate chips into the batter, and mix until the chips are evenly distributed throughout the batter. Divide the batter evenly between the muffin or loaf pans.
Place the pans in the center of the preheated oven, and bake, rotating once, until the tops are golden brown and a toothpick inserted in the center of each comes out clean (about 25 minutes for muffins and 50 minutes for loaves). Remove from the oven and allow to cool for at least 30 minutes in the loaf pans.
Serving Size: Makes 24 muffins or 2 loaves
Number of Servings: 24
Recipe submitted by SparkPeople user NOAWESOMEWOME.
Nutritional Info Amount Per Serving
- Calories: 199.9
- Total Fat: 7.2 g
- Cholesterol: 0.0 mg
- Sodium: 187.2 mg
- Total Carbs: 35.9 g
- Dietary Fiber: 1.7 g
- Protein: 1.2 g
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