Description
A tasty way to use zucchini from the garden, and treat friends and family at the same time.
Ingredients
Scale
- 2 1/2 cups gluten free flour, such as cup-for-cup blend
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 1/2 tsp kosher salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cardamom
- 4 eggs
- 1 1/2 cups sugar
- 2/3 cup oil, preferably avocado oil
- 2 tsp vanilla extract
- 3-4 cups zucchini, finely shredded and drained
- 1 – 9 ounce bag mini chocolate chips
Instructions
- Combine dry ingredients. In a separate bowl, whisk together eggs, sugar, oil and vanilla. Gently fold the two mixtures together with a rubber spatula.
- Add shredded zucchini and chocolate chips, stirring just until combined. Cover and refrigerate until batter is thoroughly chilled, or even overnight.
- Preheat oven to 400℉. Spray paper cupcake liners lightly, then fill 3/4. Sprinkle muffin tops with a mixture of cinnamon and sugar, if desired. Bake for 10 minutes. Without opening the over door, drop temperature to 350℉ and bake another 10-15 minutes. If a toothpick inserted comes out clean, or just with a little melted chocolate, they are done. Cool in the pan on a wire rack for 5 minutes — set the timer! Then remove muffins to wire rack and finish cooling.
Notes
Chilling the batter before baking is a non-negotiable when using gluten free flour.
If making mini muffins, cut baking times by 2 and 5 minutes, but keep an eye out for over-browning.
3 1/2 cups shredded zucchini seems to be the perfect amount, but anywhere between 3-4 cups will make amazing muffins.
Allowing muffins to sit in the tin for longer than 5 minutes can make them a bit rubbery, thus the reminder to set a timer.
Once completely cooled, muffins can be frozen for several months.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
