What is it about zucchini? It seems like one or two plants will feed a neighborhood. Right now I have more zucchini than I can use, so I am getting creative in how I use it.
In years past, I have made a lot of zucchini bread, cakes, and muffins, but this year I am still figuring out how to bake gluten free. So, one by one I am trying to adapt old zucchini recipes to be gluten free.
This is the first zucchini recipe I adapted to be gluten free. With a few tweaks, it worked perfectly.
I have made these several times now and my kids love them.
Gluten Free Chocolate Zucchini Muffins
- 1/2 cup butter
- 1/2 cup oil
- 1 1/2 cups white sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small. ( I did not really measure this. I used 1 med zuch.)
- ¾ cup semisweet chocolate chips
Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.
Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla. Blend well.
In a separate bowl, mix together dry ingredients. Mix dry ingredients into the butter mixture. Add grated zucchini, and mix well. Stir in chocolate chips.
Scoop batter into muffin pan lined with paper liners or a well greased muffin pan. Bake at 325 degrees F oven for 18-20 minutes. Makes 24 muffins.
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{ 4 comments… read them below or add one }
Ok girl, I just had to say you gotta create some low fat, low cholesterol desserts for me. I did try a wonderful gluten free muffin this week on my recipe blog , but it does have a whole cup of oil for 16 muffins. But I about died becauce I don’t usually allow myself the bad stuff because of my bad cholesterol!! Yikers it is good to have muffins!
nannykim´s last [type] ..Silk Road chickpea salad from mymommymakesit
I know this is definitely more like a dessert, although my kids do eat them sometimes for breakfast. I think good muffins usually have fat, that is what makes them good.
Before going gf, I did use applesauce and some other things to make muffins and other bakes goods healthier. The gf baking world had been challenging enough, so I have not yet tried to adapt them to be lower fat. I am sure I will slowly start trying that though and when I do, I will be sure to share the recipes.
I have successfully replaced some of the fat in muffins/quick breads with flax meal. 3TB flax meal=1 TB butter/oil/shortening. And use applesauce for part of the fat as well.
Personally, I like to have a few TB of butter for flavor. In this recipe, personally, I would leave out the oil altogether, replacing it with applesauce and a little flax meal, but leave the butter in. I think they will still be moist and flavorful with significantly less fat and more fiber! Just an idea.
flora´s last [type] ..Gluten Free Crispy Rice Treats
In reply to making a recipe lower in fat: Try substituting butter with a non-butter spread like Earth Balance. It’s got an amazingly buttery taste and will help with the fat and cholesterol. You might be able find it at your local grocery store. Also, it is easy to adapt soy or rice milk (or any non-dairy milk) to buttermilk: 1 cup milk sub + 1 tsp lemon juice or vinegar.