Chocolate Chip Zucchini Muffins (gluten-free)

As summer marches on, there is an abundance of local zucchini available. Zucchini's mild neutral flavor makes it work equally well in savory dishes such as ratatouille, as well as in sweet dishes such as muffins and cookies.

I've previously blogged a recipe for grain-free zucchini spice muffins, but this summer I wanted something different. This mildly-sweet chocolate chip zucchini muffin recipe was a hit with all of my family. It makes a tasty, healthy breakfast or snack.

Chocolate Chip Zucchini Muffins (gluten-free)

Makes 12 muffins

• 1 stick butter, preferably the nutrient-dense yellow kind

• 1 cup white rice flour*

• 1/4 cup coconut flour

• 1/4 cup tapioca starch

• 1/2 tsp finely-ground Celtic sea salt

• 1/2 tsp baking soda

• 1/2 tsp aluminum-free baking powder

• 1/3 cup sucanat

• 3 eggs, preferably pasture-raised

• 2 Tb sour cream

• 2 medium zucchinis

• 1/2 cup mini chocolate chips (I use Enjoy Life soy-free chocolate chips)

1. Preheat the oven to 350 degrees F.

2. Line a muffin tin with paper cups. I like to use If You Care Unbleached Baking Cups, as the muffins do not stick to them!

3. Melt the butter in a small saucepan over low heat. Turn off heat and allow to cool a bit.

4. In the meantime, combine the rice flour, coconut flour, tapioca starch, salt, baking soda, baking powder, and sucanat in a medium bowl. Whisk it all together to combine, making sure to break up any lumps.

5. Combine the eggs and sour cream in a large bowl. Beat it all together with a fork or whisk.

6. Shred the zucchini using a box grater, discarding the ends. The zucchini does NOT need to be peeled before it is shredded.

7. Mix the zucchini and melted butter into the egg/sour cream mixture with a hand mixer or whisk.

8. Dump the dry ingredients into the wet ingredients and mix just until combined.

9. Mix in the chocolate chips.

10. Scoop the muffin batter into the paper muffin cups. I like the convenience of using a 3-Tb scoop for this, but you could just use a large spoon.

11. Bake the muffins at 350 degrees F for 25-30 minutes, until the muffins are lightly browned. Another way to tell the muffins are done is to insert a toothpick into the center of a muffin; if the toothpick comes out clean (NOT wet), the muffins are done.

12. Remove from the oven, cool, and enjoy! 

*Want to know more about why I use white rice flour instead of brown? Check out this article.

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