Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten-free all purpose flour mix
  • 1 1/5 tsp xanthan gum * (only use if your GF flour mix doesn't contain xanthan gum or guar gum)
  • 1/2 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/2 cup granulated sugar
  • 1/4 cup coconut sugar (or brown sugar)
  • 2 large eggs
  • 1/2 cup light oil or light olive oil
  • 1 tsp pure vanilla extract
  • 1/2 cup Greek yogurt
  • 3 cups grated zucchini, (drained* see note below)
  • 3/4 cup chocolate chips* (save some to press into muffin tops before baking. Use dairy-free if necessary.)

Instruction

  • Preheat oven to 350°F. Line two 12-cup muffin tins with culinary paper liners.
  • Whisk gluten-free flour, xanthan gum (if using), salt, baking soda and cocoa in a medium bowl.
  • Mix oil, both sugars, eggs, and vanilla in a large bowl or in the bowl or in the bowl of a stand mixer. Beat until fluffy. Gently stir in yogurt and grated  and drained zucchini. Stir dry ingredients into batter just until combined.
  • Fold in chocolate chips, saving some to press into the tops of the muffins before baking.
  • Fill muffin cups 3/4 full. Bake at 350°F for 18 - 20 minutes or until toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire rack and remove paper liners.