Adventures in Gluten Free Cooking: Zucchini Chocolate Chip Muffins

Are you sick of zucchini recipes yet? 

We have done

Zucchini Creme Bars

and 

Zucchini Brownies

and now some 

* This recipe is pretty flexible, you could make it with all purpose flour (just omit xanthan gum) and if you don't have any ground flax seed on hand, you could use just 2 cups of flour (in place of the 1 3/4 c. flour + 1/4 c. ground flax seed). 
Here is what you will need:
Wet ingredients
1 c. shredded zucchini
1 egg
3 T. honey
2/3 c. sour cream
1/3 c. vegetable oil
3/4 c. milk
1 t. vanilla
Dry ingredients
1 3/4 c. gluten free flour mix (1/4 c. potato starch, 1/4 c. corn starch, 1/4 c. tapioca starch, 1/4 c. brown rice flour, 3/4 c. white rice flour)
1/4 t. xanthan gum (omit if your gluten free flour mix included xanthan gum)
1/4 c. ground flax seed (optional - if not using add 1/4 c additional gf flour)
2 t. baking powder
1/4 t. salt
1/2 c. white sugar
1 t. cinnamon
1/4 t. nutmeg
1 c. milk chocolate chips (I have actually made these without chocolate chips, and with raisins too!)

*Pre-heat oven to 350 degrees
Step 1: Shred zucchini and mix all dry ingredients together.
Step 2: Mix all dry ingredients together. 
Step 3: Combine wet and dry ingredients.
Step 4: Spoon mixture into greased or paper lined muffin cups.
Step 5: Bake at 350 degrees for 18 - 20 minutes or until the tops are slightly golden brown. 

Pretty easy, right?

Have you joined in on the newest adventure yet? 

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