Chocolate Zucchini Muffins

Our newly established vegetable garden has been keeping us on our toes throughout the summer, and we are in the midst of harvesting zucchini, cucumbers, chili peppers, potatoes, squash, lots of herbs and tomatoes.

Dealing with the challenges of a fractured wrist and the resulting surgery and ensuing healing process  (it’s now been almost 8 weeks and healing very well), has held up our latest book project somewhat (as well as slowed down our posting frequency).  We were already in the midst of publishing a new holiday book with all our favorite recipes (naturally, all gluten free) when all of this happened. Please, bear with us – things are looking up.

We are currently adding the final touches to some of our personal favorite holiday recipes and are in the midst of the final testing phase for some newly adapted European family recipes. So stay tuned for our next publication announcement, which we hope to combine with a newly revamped website as well. We are very excited about that.

Given our abundant zucchini harvest, we thought that Chocolate-Zucchini Muffins might offer a new challenge for our gluten free baking test kitchen.

You will need the following ingredients:

Chocolate-Zucchini Muffins:

  • 1 egg
  • 3/4 cup So Delicious Coconut Milk
  • 1/3 cup olive oil
  • 1 cup organic brown rice flour
  • 3/4 cup tapioca flour
  • 1/4 cup Buttermilk Powder (“Now” brand)
  • 1 cup sucanat (coconut sugar would be another option)
  • 2 Tbsp. raw chocolate powder
  • 3 tsp. gluten free baking powder
  • 1-1/2 tsp. guar gum
  • 1 tsp. Himalaya salt
  • 2 firmly packed cups of finely shredded zucchini (did not peel them, since they grew in our own organic garden)
Preheat the oven to 350°F (180°C). Line a 12-cup muffin pan with your favorite cupcake liners and set side.
Add the egg, milk and olive oil to a large mixing bowl. Blend with a hand mixer. Slowly add the flour, butter milk powder, baking powder, guar gum, raw chocolate powder, sucanat and salt and blend well. Stir in the shredded zucchini and incorporate well into the batter.

Fill the muffin cups about three quarters full and bake for about 22 minutes, or until golden brown. Remove from the oven and let cool on a cooling rack.
They tasted just right, not too sweet, filled with the taste of chocolate and a hint of zucchini.
Enjoy and feel free to share your adventures baking with chocolate and zucchini.

5 thoughts on “Chocolate Zucchini Muffins

    1. We still have a lot of zucchini growing and might have to cover them with greenhouse plastic soon, to protect them from the cooler temperatures at night. Thanks for stopping by.

  1. I can’t believe you said gluten-free, chocolate, zucchini, and So Delicious coconut milk all in the same sentence, (let alone put them all in the same recipe!) YUM!

We love hearing from you

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s