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- 1/2 cup brown rice flour (125 mL)
- 1/4 cup millet flour (60 mL)
- 1/4 cup tapioca starch/flour (60 mL)
- 1/4 cup cocoa powder (60 mL)
- 1 1/2 tsp baking soda (7.5 mL)
- 1 tsp xanthan gum (5 mL)
- 1/2 tsp ground cinnamon (2.5 mL)
- 1/2 tsp salt (2.5 mL)
- 1/2 cup granulated sugar (125 mL)
- 1/4 cup brown sugar (60 mL)
- 1/2 cup canola oil (125 mL)
- 2 large eggs (2)
- 1/4 cup milk (60 mL)
- 2 tsp vanilla extract (10 mL)
- 1 cup shredded zucchini, packed (250 mL)
- 1/2 cup gluten-free mini chocolate chips (125 mL)
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- Preheat your oven to 350°F (175°C). Lightly spray muffin pans with canola oil cooking spray or line with paper liners..
- In a large bowl, whisk together the brown rice flour, millet flour, tapioca starch, cocoa powder, baking soda, xanthan gum, cinnamon, and salt.
- In a separate bowl, whisk together the granulated sugar, brown sugar, canola oil, eggs, milk, and vanilla. Pour over the dry ingredients and stir to combine.
- Fold in the shredded zucchini and chocolate chips.
- Spoon into prepared muffin pans.
- Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Allow to cool in pan for 5 minutes before removing to a cooling rack. Cool completely before storing in an air tight container.

Gluten Free Chocolate Zucchini Muffins
- Makes
- 12 muffins
Nutritional Analysis
- Calories
- 230
- Total Fat
- 13 g
- Saturated Fat
- 2.5 g
- Cholesterol
- 30 mg
- Sodium
- 270 mg
- Carbohydrates
- 28 g
- Fiber
- 1 g
- Sugars
- 17 g
- Protein
- 3 g
- Potassium
- 103 mg