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Recipes - Chocolate Zucchini Muffin

Recipe Name

Chocolate Zucchini Muffin

Submitted by

Guest

Recipe Description

Quantity	24	Quantity Unit	1	Servings
Prep Time (minutes)	15	Cook Time (minutes)	50	Ready In (minutes)	65

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Ingredients
Amt.	Measure	Ingredient



2	cups	sorghum flour
1 1/2	teaspoons	xanthan gum
1/2	teaspoon	salt
1 1/2	teaspoons	baking soda
1/2	cup	unsweetened cocoa powder
1/2	cup	granulated sugar
1/2	cup, packed	Dark brown sugar
2	large	eggs
1/2	cup	canola oil
1	teaspoon	vanilla extract/pure
1/2	Usda default (100 gm - 4 oz)	Sour cream, light (1/2 cup total)
3	cups, chopped	zucchini, grated with skin
3/4	cup	Semisweet Chocolate Baking Chips

Steps

Sequence	Step

1	Preheat oven to 350° F / 176° C
2	Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
3	lace flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine
4	In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
5	Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.
6	llow to cool on wire rack for 10 minutes before turning out. Yields about 24 muffins or 8-10 slices per loaf

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