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Gluten Free Chocolate Zucchini Muffins

Carissa Erzen
The rich flavor of these gluten free chocolate zucchini muffins pairs deliciously with the buttery, sweet, gooey caramel center in each bite. And shredded zucchini keeps these muffins moist for breakfast, lunch, snacks and dessert!
5 from 4 votes
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 20 muffins
Calories 158 kcal

Ingredients
  

  • ½ cup granulated sugar
  • ¼ cup brown sugar packed into the measuring cup
  • 3 large eggs
  • 2 cups shredded zucchini (drained well; see tips above in blog post)
  • ½ cup vegetable oil
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • 2 cups gluten free baking flour blend use a brand that includes xanthan gum, like Bob's Red Mill 1-to-1 Gluten Free Baking Flour
  • ½ teaspoon baking soda
  • 1½ teaspoon baking powder
  • ½ cup cocoa powder
  • ⅓ cup soft caramel candy optional for the filling

Instructions
 

  • Line a muffin tin with muffin cups. Preheat the oven to 350°F.
  • In a large mixing bowl, whisk the granulated sugar, brown sugar and eggs together until it is smooth, after about a minute.
  • Stir in the shredded and drained zucchini, vegetable oil, vanilla and salt. Set aside.
  • In a separate mixing bowl, whisk together the flour, baking soda, baking powder, and cocoa powder.
  • Add the dry ingredients into the wet ingredients and mix just until there's no dry flour visible.
  • Fill each muffin cup ¾ full with the batter.
    Tear apart small pieces of the soft caramel candy and flatten them between your fingers.
    Place a caramel candy piece on top of the batter in each muffin cup.
  • Bake for 18 to 20 minutes, until a toothpick inserted to the edge (where there is no caramel) comes out clean.
    Let cool for at least 10 minutes, then enjoy!!

Notes

  • You don't need to peel or remove the seeds from the zucchini.
  • After shredding your zucchini, wrap it in a clean kitchen towel and squeeze as much water out as possible. You can also leave the shredded zucchini in a fine mesh sieve over a bowl for about thirty minutes, to allow additional water to drain out.
  • Store in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.
  • Leave out the optional caramel candy filling to make this recipe dairy free.

Nutrition

Serving: 1muffinCalories: 158kcalCarbohydrates: 22gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 25mgSodium: 140mgPotassium: 130mgFiber: 1gSugar: 11gVitamin A: 85IUVitamin C: 4mgCalcium: 39mgIron: 1mg
Keyword chocolate caramel zucchini muffin, chocolate zucchini muffin, gluten free chocolate zucchini muffin, zucchini muffin
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