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Score: 2

Chocolate Zucchini Muffins safe

By glutenfreemontana

2009-09-28 16:56:05

These have a great texture and aren't crumbly at all.

Prep time
Cooking time


3 C GF flour (I used Gluten Free Mama’s Almond flour)
½ T xanthan gum
3 t cinnamon
3 t ginger
3 t baking powder
1 t baking soda
1 t salt
3 eggs
¾ C butter, softened
1 2/3 C brown sugar, packed
2 C shredded zucchini
2 t vanilla
1 C chocolate chips, raisins, and/or walnuts


In a bowl sift the GF flour, xanthan gum, cinnamon, ginger, baking powder, baking soda, and salt together. In a mixing bowl cream the butter and brown sugar until fluffy. Add the eggs one at a time then add in the vanilla mixing thoroughly. Mix in the shredded zucchini then add the flour mixture in 3 batches mixing thoroughly after each batch. Add the chocolate chips (I used mini chocolate chips) raisins, or walnuts. Put the batter into a muffin pan and bake at 325 F for 35 minutes or until a toothpick inserted in the middle comes out clean. If you make a batch of mini-muffins bake them for 25 minutes. If you bake it in a bread pan bake for about an hour.

Category Bread and Rolls
Cuisine North American
Diet Choices Gluten Free
Tags bread gluten free muffins Zucchini


  • TanyaG
    Sept. 25, 2009


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  • valeriefender
    Sept. 25, 2009

    Looks good, I'll be trying these for sure! YUM!

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  • curioduo
    Sept. 26, 2009

    OH - MY - GOSH! These look amazing, amazing, amazing! I think it's a moral imperative to make these.

    Hey, can you put some Tags on these? They will be easier to find that way. I'm going to write an article in a couple of weeks about Tagging, but think about HOW you would use these, or for whom or when you might want these.

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  • curioduo
    Sept. 27, 2009

    Hey, I just noticed you missed an "o" in chocolate. In case you would like to know ...

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