Skip to content

Chocolate Chip Zucchini Muffins

August 21, 2009

zucchini muffin

I’ve never been much of a baker. Oh, I enjoy baking, and can do it proficiently, but I’m not one to make up recipes for baked goods from scratch or play around much with flours and baking powder. I’m intimidated by the science of it, by the methodical attitude needed to produce a decent result – there’s no dash of this, pinch of that, a little taste, a little more of something, which is my usual cooking style. The perfectionist in me is horrified by the faith required to put a batch of something in the oven with the possibility that it might come out unfixable.

Going gluten-free has changed all that. Recipes abound for gluten-free baked goods, but most of them are low in fiber and whole grains, or use multitudes of eggs, which I don’t like to do for a variety of reasons. So I’m learning to experiment, to creat tasty gluten-free treats that meet my desire for a higher nutritional content. The fear of failure (and of wasting all that expensive gluten-free flour!) must be set aside.

These muffins were my first attempt, and go a long way towards mitigating my baking anxiety. They’re dense and moist, mildly sweet, with a classic zucchini bread flavor and the irresistible umami of dark chocolate chips. And they’re absolutely filled with fiber and good nutrients from the teff flour, coconut flour, flaxseed, and zucchini. They will – dare I say it? – keep you regular.

They’re not the prettiest muffins ever to grace the earth. But I will say this: I may or may not have eaten three of them for breakfast this morning. If you’re looking for a sweet, seasonal, but pretty darn healthy gluten-free breakfast (or lunch or dinner or dessert) treat, go ahead and give these a try.

Chocolate Chip Zucchini Muffins
Makes 18 muffins

Dry mix:
1 cup teff flour
1 cup coconut flour
1 cup rice flour mix (plain brown rice flour would probably work fine too)
1 tablespoon Ener-G egg replacer
2 teaspoons cinnamon
1.5 teaspoons xanthan gum
1/2 teaspoon salt
2 teaspoons baking soda

Wet mix:
1 cup melted coconut oil or other vegetable oil
2 cups milk of your choice (I used almond)
1 and 1/3 cup brown sugar
3 tablespoons ground flaxseed
1 tablespoon vanilla extract

3 cups grated zucchini
8 oz. bittersweet chocolate chips

1. Pre-heat your oven to 375 and line a muffin tin with paper liners.

2. In a large mixing bowl, combine dry mix ingredients and whisk to distribute evenly.

3. In a smaller bowl, whisk together wet mix ingredients. Let stand for a few minutes so the flaxseeds can absorb some of the liquid.

4. Make a well in the dry ingredients and pour the wet ingredients into it. Stir well. There is no need to worry about overmixing – regular muffins need to be mixed gently so as not to overdevelop gluten strands and make them tough, but obviously, we don’t have to worry about that problem here!

5. The batter will be quite thick. Spoon into prepared muffin tins – overfill the cups a little bit. Bake until a toothpick or knife inserted in the center comes out clean, about 20 minutes. Cool on racks. The muffins will keep in a sealed container for several days.

Advertisements
One Comment leave one →
  1. August 30, 2009 1:31 am

    oooo that looks so scrumptious! i want to eat it right now with some plain yogurt! great looking site ~

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: