Gluten Free Chocolate Zucchini Muffins

muffins

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On this day last year: Gluten-Free Cauliflower Crust Pizza

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I am fortunate enough to be food-allergy free. I recognize that to be a true gift, because this day and age, food allergies are becoming more and more the norm. Thankfully, our society has grown increasingly sensitive to such food allergies, and restaurants and grocery stores are offering more and more items.

I too want to be more sensitive to food allergy concerns, and thus thought it was time I post a gluten free muffin recipe! This recipe was so delicious, I can promise it will not be the last gluten free muffin recipe!

This recipe is the ideal gluten free muffin recipe because it is incredibly moist and soft, unlike many firm and dry gluten free recipes out there. I took these muffins to a potluck and no one was able to recognize the absence of flour. I consider that a success!

If you are someone who is looking for gluten free recipes, I hope you will find this site helpful! In addition to the recipe I have dozens of other gluten free recipe options found under the ‘Gluten Free’ heading on the Recipe page. For example, last year’s Gluten- Free Cauliflower Crust Pizza.

Happy Eating and cooking! Come back and see me!

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Ingredients:

  • 1 cup chocolate hazelnut butter blend*
  • 2 large eggs
  • 2 Tablespoons maple syrup
  • 1 Tablespoon pure vanilla
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon baking soda
  • 1/8 teaspoon sea salt
  • 1 cup shredded zucchini (squeeze excess water out of the shredded zucchini)
  • ¾ cup gluten free flour mix (you can use a mix of your own choosing, or sub in your favorite gluten free flour alternative. I like oat flour and rice flour, personally)
  • 1-2 Tablespoons mini chocolate chips

Directions:

  1. Preheat oven to 400 F, and line two muffin tins with baking cups.
  2. In a medium bowl, using a hand held mixer, beat the butter, eggs, syrup, vanilla, and sea salt together for two minutes.
  3. Add the baking soda and vinegar and beat for an additional 30 seconds. (The vinegar might fizz some!)
  4. Stir in the shredded zucchini and four mix until well blended.
  5. Spoon the batter into the lined muffin tins, and sprinkle the tops with a few mini chocolate chips.
  6. Bake for about 25 minutes, testing that a toothpick inserted into the center of a muffin comes out clean, before removing.

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Notes and Tips!:

  • If you are following a Paleo diet, you can replace the butter blend with almond butter sweetened with 1 Tablespoon of maple syrup and 1-2 Tablespoons of cocoa powder!
  • Adapted from: Whole Lifestyle Nutrition
  • Like this recipe? Try these other delicious bread recipes from ‘A Rented Kitchen’ (Recipe links found below!):

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