Full of chocolate flavour and studded with chocolate chips, these Gluten-Free Double Chocolate Zucchini Muffins are a great way to use up extra zucchini squash!
¾cupchocolate chips*save some to press into muffin tops before baking. Use dairy-free if necessary.
Instructions
Preheat oven to 350°F. Line a 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 vegetable oil, both types of sugar, room temperature eggs, and vanilla in a large bowl or in the bowl of a stand mixer. Beat until fluffy. Gently stir in yogurt and grated and well-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 ¾ full. Bake at 350°F for 20 - 26 minutes or until toothpick inserted comes out clean. Cool 10 minutes, then transfer to wire rack to cool completely. Remove the paper liners.
Notes
Remove most of the excess moisture from the zucchini by thoroughly squeezing it in cheesecloth or a clean tea towel before adding it to the batter.