What is it about zucchini? It seems like one or two plants will feed a neighborhood. Right now I have more zucchini than I can use, so I am getting creative in how I use it.
In years past, I have made a lot of zucchini bread, cakes, and muffins, but this year I am still figuring out how to bake gluten free. So, one by one I am trying to adapt old zucchini recipes to be gluten free.
This is the first zucchini recipe I adapted to be gluten free. With a few tweaks, it worked perfectly.
I have made these several times now and my kids love them.
- 1/2 cup butter
- 1/2 cup oil
- 1 1/2 cups white sugar
- 2 eggs
- 1/2 cup buttermilk
- 1 teaspoon vanilla extract
- ¾ cup sorghum flour
- ¾ cup potato starch
- ½ cup tapioca flour
- 2 teaspoons xanthan gum
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 4 tablespoons unsweetened cocoa powder
- 2 1/2 cups grated zucchini, I used the smallest side of my grater b/c I like it small. ( I did not really measure this. I used 1 med zuch.)
- ¾ cup semisweet chocolate chips
- Place grated zucchini in a strainer and drain as much liquid off as you can. Set aside.
- Cream together butter, oil and sugar. Add eggs, buttermilk, and vanilla. Blend well.
- In a separate bowl, mix together dry ingredients. Mix dry ingredients into the butter mixture. Add grated zucchini, and mix well. Stir in chocolate chips.
- Scoop batter into muffin pan lined with paper liners or a well greased muffin pan.
- Bake at 325 degrees F oven for 18-20 minutes.
Amount Per Serving: Calories: 210Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 26mgSodium: 147mgCarbohydrates: 28gFiber: 1gSugar: 16gProtein: 2g
Nutritional values are approximate and aren't always accurate.