Zucchini is in season and in abundance; let’s make a Healthy Gluten Free Chocolate Zucchini Muffins that anyone who craves chocolate will love.
Healthy Gluten Free Chocolate Zucchini Muffins Video
How to Make Healthy Gluten Free Muffins Less Dense
- Always preheat your over before baking to give it time to reach and maintain the proper temperature to ensure muffins are less dense.
- Let eggs, milk and and butter come from the refrigerator at least thirty minutes before using in gluten free muffins.
- Always measure your gluten free flour with a scoop and sweep method. Scoop gluten free flour and then sweep away any excess to much flour can cause your gluten free muffins to be dense.
- Check that your muffins is done a few minutes before baking is to complete with a toothpick. Rotate your muffin pan halfway around ten minutes to bake evenly creating a less dense gluten free muffin.
Never over mix your healthy gluten free chocolate zucchini muffins because they will be heavy and dense. Only mix muffin batter till combine.
Best Ingredients to Use for Gluten Free Muffins
Grass Fed Butter is used in the finest quality in which you can afford. Use unsalted butter for the freshest of flavor and the best control over the salt within the recipe.
Pure Vanilla Extract should be pure and not imitation.
Chocolate Chips should be good quality and dark. There are many brands of chocolate chips that are sold at conventional grocery store but, look for a fair trade product and with a cacao content of seventy percent. I like using chocolate chips in the zucchini muffin recipe because the chocolate will hold its shape well.
Gluten Free Flour can be a blend you created or many supermarkets have a blend already made. Experience with different brands gluten free flour to find the right one to your liking. Buy unbleached and organic gluten free flour if possible. Tip if you do not use all your flour right away store in a sealed container in the freezer for a later use and to keep fresh.
Tips on Baking Easy Gluten Free Chocolate Zucchini Muffins
- Linked as far back to the tenth century muffins were introduce to many homesteaders. In the United States muffins became popular around the nineteenth century around the time molds were develop for cooking and baking.
- Muffins are a wonderful addition to any breakfast or coffee break. My family and I love the delicious taste of freshly baked muffins from the oven on a Sunday morning.
- One great tip and trick if you do not need a mixer to make a good muffin.
- Use a wooden spoon to prepare your muffin batter instead of an electric mixer to ensure you do not over mix.
- For creating a perfect muffin, a lumpy batter is important so, do not over mix.
- Stir your batter gently and until all ingredients are moist and combined.
- After resting your muffins are ready to bake.
- Remove muffins from muffin cups as soon as they are baked through to prevent soggy bottoms.
- Muffins are a favorite to bake around our farmhouse because there are many variations you can create such as strawberry and banana.
- Examples of Combinations of muffins could be banana, strawberry, banana, blueberry to name a few!
- Also, you can make muffins large or bite size or into loaf breads. The possibilities are endless.
Beginner Baking Equipment for Chocolate Zucchini Muffins
When Baking in the kitchen any beginner needs great tools, ingredients and tips to baking excellent Gluten Free Chocolate Zucchini Muffins. Of course make any muffin you need a timer, oven and patience.
SPATULA
I love using my spatula to mix and get every morsel combine while mixing and into the baking pan.
MEASURING SPOONS
In baking one thing I have learned, is MEASURE everything such as baking soda.
MIXING BOWL
A good set of mixing bowls that are not plastic makes baking amazing. Glass, ceramic, or stainless steel is great when baking because the bowls do not leach or retain past flavors.
Electric Mixer
A standing mixer or even a hand held one makes making healthy gluten free chocolate, zucchini muffins a great tool to save time and the over use of using your hands and wrist.
Food Processor
A food processor is very nice to have but, not necessary. I went for many years baking without a food processor but, wanted to mention this kitchen equipment. A food process can do just about anything such as blending and shredding such as zucchini for this muffin recipe.
Healthy Gluten Free Chocolate Zucchini Muffin Recipe
I love muffins and when my kitchen smells like a bakery in the mornings. Zucchini Harvest and looking to incorporate it meals can be a challenge especially in the mornings. This morning I whipped up a healthy gluten free Zucchini Chocolate Muffins that are delicious and perfect for a late summer morning!
Ingredients
3 cups of unbleached, shifted gluten free flour (you may swap 1:1 an all-purpose flour as well)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon sea salt
1 tablespoon cinnamon
1 cup of chocolate chips
2 large farm fresh eggs
1/2 cup of organic whole milk
2 cups of shredded zucchini
1 cup of raw honey
2 teaspoons vanilla extract
1 cup softened grass fed butter
*Olive Oil for coating your muffin pan
First, clean and rinse your zucchini and shredded finely. I used a food processor to shred my zucchini. Second, preheat oven to 350 degrees; line your muffin pans or coated with olive oil.
Third, in a stand-up mixer combines grass feed butter, vanilla extract, raw honey, whole milk, shredded zucchini, and farm fresh eggs and mix well until combined.
Fourth, slow add shifted flour, baking soda, baking powder, sea salt, cinnamon, and chocolate chips till well combine. Do not over mix your muffin batter because your muffins will turn out tough.
Fifth, Now spoon gluten free, zucchini chocolate muffin batter half full into each muffin cup.
Sixth Bake for twenty minutes and insert a wooden pick if it comes out clean, they are done. Let your muffins rest inside muffin pan for five minutes before removing and cooling on wire rack.
Makes one and half to two dozen muffins
Healthy Gluten Free Chocolate Zucchini Muffins
I love muffins and when my kitchen smells like a bakery in the mornings. Zucchini Harvest and looking to incorporate it meals can be a challenge especially in the mornings. This morning I whipped up a healthy gluten free Zucchini Chocolate Muffins that are delicious and perfect for a late summer morning!
Ingredients
- 3 cups of unbleached, shifted gluten free flour (you may swap 1:1 an all-purpose flour as well)
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 1 tablespoon cinnamon
- 1 cup of chocolate chips
- 2 large farm fresh eggs
- 1/2 cup of organic whole milk
- 2 cups of shredded zucchini
- 1 cup of raw honey
- 2 teaspoons vanilla extract
- 1 cup softened grass fed butter
- *Olive Oil for coating your muffin pan
Instructions
First, clean and rinse your zucchini and shredded finely. I used a food processor to shred my zucchini.
Second, Preheat oven to 350 degrees; line your muffin pan or coated with olive oil.
Third, In a stand up mixer combine grass feed butter, vanilla extract, raw honey, whole milk, shredded zucchini, and farm fresh eggs and mix well until combined.
Fourth, slow add shifted flour, baking soda, baking powder, sea salt, cinnamon, and chocolate chips till well combine.
Do not over mix your muffin batter because your muffins will turn out tough.
Fifth, Now spoon gluten free, zucchini chocolate muffin batter half full into each muffin cup.
Sixth Bake for twenty minutes and insert a wooden pick if it comes out clean they are done.
Let your muffins rest inside muffin pan for five minutes before removing and cooling on wire rack.
Makes one and half to two dozen muffins
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