Gluten Free Chocolate Chocolate Chip Zucchini Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 144.9
- Total Fat: 7.8 g
- Cholesterol: 17.4 mg
- Sodium: 186.0 mg
- Total Carbs: 20.1 g
- Dietary Fiber: 2.2 g
- Protein: 2.4 g
View full nutritional breakdown of Gluten Free Chocolate Chocolate Chip Zucchini Muffins calories by ingredient
Number of Servings: 24
Ingredients
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*2 cups sorghum flour OR gluten-free all purpose flour mix (add 1 1/2 teaspoons xanthan gum if using a GF flour mix that does not already contain it)
*1/2 teaspoon salt
*1 1/2 teaspoons baking soda
*1/2 cup unsweetened cocoa powder
*1/2 cup granulated sugar
*1/4 cup packed brown sugar
*2 large eggs
*1/2 cup vegetable oil
*1 teaspoon vanilla extract
*1/2 cup low fat sour cream
*3 cups shredded unpeeled zucchini
*3/4 cup gluten-free semi-sweet chocolate chips
Directions
Preheat oven to 350° F
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.
In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
Allow to cool on wire rack for 10 minutes before turning out.
Serving Size: Makes 24 muffins or 2 8 inch loaves
Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.
In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
Allow to cool on wire rack for 10 minutes before turning out.
Serving Size: Makes 24 muffins or 2 8 inch loaves
Member Ratings For This Recipe
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