Chocolate for Breakfast? Absolutely !

Gluten Free Double Chocolate Chip Zucchini Muffins

Looking for something good to make with all that zucchini in your garden?   Chocolate for breakfast?  Absolutely,  if it is jammed packed with zucchini and omega 3 walnuts!  This is a very healthy muffin with low healthy fats and low sugar.  Enjoy!   Oh, I’ve included a regular baking version for all of you who still love your wheat, please see the notes below.

2 cups all purpose gluten free flour

1 ½ tsp. xanthan gum powder

1 ½ tsp baking powder

½ tsp salt

¼ tsp baking soda

2/3 cup granulated sugar

½ cup unsweetened cocoa powder

1/2- cup buttermilk or almond  or coconut milk if you need Lactose free options

1 egg

2/3 cup plain yogurt or sour cream (optional lactose free yogurt)

1/3 cup canola oil

1 tsp. vanilla

1 cup packed grated zucchini

½ cup semi sweet chocolate chips

½ cup chopped walnuts (optional)

1. Preheat oven to 375°.  Line muffin cups with paper liners (this is very important in GF baking as the liners really help keep the muffins moist)

2. Whisk together first 7 ingredients in a large bowl.  In another bowl, beat egg and add the next 3 ingredients.  Whisk well.

3. Add wet to dry ingredients with grated zucchini and chips and walnuts.  Stir just to moisten do not over-mix.  You might need a bit more buttermilk depending on how moist your grated zucchini is.  Batter will be quite stiff and thick.

4. Spoon into prepared muffin tin, fill cups to heaping.  Bake approx. 25-27 minutes or until pick inserted comes out clean.  Let cool in pan 5 minutes then remove to cool on wire rack.  Wrap individually and freeze any leftovers  as GF baking goes stale quickly.

** for regular muffins, substitute Gluten free flour for regular all purpose flour and omit the xanthan gum powder.  Proceed with the rest of the recipe as written.

These muffins are moist and tender and good for you at the same time.

#Baking #BedandBreakfast #MidlandBampB #Muffins #accomodations