We still have a glut of zucchinis. By the end of the summer, I’ll have figured out a dozen variations on zucchini muffins. Heck, maybe I’ll even try putting summer squash in cookies.
These muffins are moist, fudgy and extremely chocolatey. The lack of gluten makes them a little more delicate than a grain-based muffin. Enjoy!
- measuring cups and spoons
- 1 mixing bowl
- mixing spoon
- muffin tin with 12 2½-inch cups
- cooling rack
- 1 tablespoon oil
- 2 tablespoons flax seed
- 1 teaspoon vanilla extract
- 1 teaspoon instant coffee powder (optional)
- 3½ cups grated zucchini, or other summer squash or marrow (do not peel before grating)
- ½ cup chickpea (garbanzo) flour
- ¼ cup coconut flour
- ¾ cup cocoa powder
- ½ cup xylitol or sugar
- ½ teaspoon salt (optional)
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ cup bittersweet or semisweet chocolate chips (I use chips with 80-90% cocoa content)
- In a blender, puree 1½ cups of the zucchini, the flax seed, coffee powder, vanilla, and oil until smooth.
- In a bowl, mix the flours, cocoa powder, salt, baking soda, baking powder, spices, and xylitol or sugar.
- Add the remainder of the zucchini (2 cups grated zucchini) to the flour mixture and mix until well blended.
- Mix the chocolate chips into the flour mixture.
- Pour the blender mixture into the flour mixture and stir until just blended.
- Use a spoon to drop the batter into a greased or lined muffin pan, filling each cup at least ¾ full.
- Bake about 30 minutes in a 350°F oven. Muffins are ready when inserted toothpick comes out mostly clean.
- Set on a rack and cool completely before serving.