Recipe Name Chocolate Zucchini Muffin Submitted by Guest Recipe Description Chocolate Zucchini Muffin Quantity 24 Quantity Unit 1 Prep Time (minutes) 15 Cook Time (minutes) 50 Ready In (minutes) 65

Ingredients Amount 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