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Chocolate Zucchini Muffins (gluten free, vegan, sugar free, nut free)

Chocolate Zucchini Muffins (gluten free, vegan, sugar free, nut free)

I've been experimenting with sugar free recipes this week and I've had a few flops (bad...not even Magnolia would eat them...) but these muffins turned out great! I actually thought they were going to be gross when I first took them out of the oven but once they cooled they were super moist and chocolatey. 

I love zucchini season! I use several zucchinis every week usually as a "pasta." I also like baking with zucchini because it makes the baked goods really moist without adding oil or butter. It's a great way to sneak in some extra veggies without your kids noticing. If your kids are like mine, they will not turn down anything chocolate! 

I got the inspiration for these muffins from this blog. The original recipe was not gluten, egg or sugar free so I made some adjustments and they are delicious. 

 

Chocolate Zucchini Muffins

Makes 12 muffins

Ingredients:

1 1/4 cup of Sugar Bunny Gluten Free Flour Blend (any gluten free blend will work)

1/3 cup of cocoa powder

1 tsp of baking soda

1/4 tsp of salt

1/2 tsp of xanthan gum (omit if your gluten free flour blend contains xanthan gum)

2-3 tsp of powdered stevia (you can substitute 2-3 droppers of liquid stevia. Add to the wet ingredients) 

1 cup of shredded zucchini, squeezed out in a paper towel (about 1 zucchini)

3/4 cup of coconut milk

2 flax eggs (2 Tbs of ground flax mixed with 5 Tbs of water. Let set to thicken)

2 Tbs of olive oil or melted coconut oil

1/4 cup of unsweetened coconut yogurt, greek yogurt or applesauce 

1 tsp of vanilla extract or vanilla bean powder 

1/2 tsp of apple cider vinegar (optional, just helps the muffins puff up a little more) 

1/4 cup of sugar free or dark chocolate chips 

Directions:

Heat the oven to 350 degrees F.

In a medium mixing bowl, combine the dry ingredients. Mix well. 

In a separate bowl, combine the coconut milk, flax eggs, oil, coconut yogurt, vanilla and vinegar. Mix until combined. Add the zucchini and mix again. 

Add the wet ingredients to the dry mixture and stir until just combined. Add the chocolate chips and combine. 

Scoop into a greased 12 cup muffin tin. The muffins will be about 3/4 full. Bake at 350 degrees for 20 minutes. Turn the muffins out onto a cooling rack and allow them to cool completely before eating. The flavors really pop when the muffins are cooled! Enjoy! 

 

 

 

 

 

 

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