I’m constantly on the lookout for new gluten free recipes that combine veggies with something radiant. Namely chocolate. Somehow zucchini is a good sport with just about any chocolate recipe. Not only is it in abundance in the summer, but I can manage to get kids to eat it. They just don’t appreciate it at dinner. First, I made cassava flour zucchini muffins and they were good. The kids love them. When I made them into some moist gluten free chocolate zucchini muffins WITH Salted dark chocolate I knew there was no going back. We are all stuck on this one!
In some ways I was disappointed. Having kids who love “plain” zucchini muffins seems more praise worthy than kids who only want chocolate zucchini muffins with salted chocolate chunks. Then again, perhaps I’m more worried about myself than the kids because I’ve been sold too. I even made it as an einkorn recipe you can see HERE.
Cassava Flour Zucchini Muffins
How are these muffins made? Here’s where it starts.
Cassava flour is made from the root of the cassava plant and is grown in tropical areas such as in Africa and South America. It’s a starchy gluten free and grain free flour. Cassava goes by several names: yuca, casabe and more.
You may have heard that cassava is the same as tapioca starch and this just isn’t true. While they both come from the yuca plant, tapioca is made purely form the starchy part of the plant. Cassava flour also uses the fibrous part of the plant, giving it a bit more dietary fiber. Bob’s Red Mill shares more about the difference in process HERE.
Before I convince you that cassava is a health food, let me add that it’s not low carb. It’s a starch as I said and while it’s not refined like all-purpose white flour, it does carry a lot of carbs. twice that of sweet potatoes. If you’re following a ketogenic diet, this is one flour to avoid. Alternatively, If you’re looking for a gluten or grain free flour without a lot of processing, this may just be it.
Cassava has similarities to wheat, making it much easier to use. The hardest part I’ve found with cassava flour, it that different brands tend to work differently in recipes. You may need a 1/4 cup of Otto’s cassava flour in one recipe while a different brand needs more. This can be frustrating. For this reason, many commit to using the same brand in all their recipes. After making several batches of this muffin recipe, I’ve found the zucchini helps minimize this problem. I don’t worry too much about sticking to the same brands with this recipe. Hooray for zucchini Muffins!
Where I get Cassava Flour
It’s no secret I love finding deals. I’m so thankful to have a few discount grocery stores near us. I usually check them first to see if I can grab a deal. Then I go to Azure Standard online for stocking up on the cassava flour. If you haven’t heard of Azure let me tell you about this! It’s a small family company that delivers once a month to a drop off point. So, throughout the month I place my order on natural foods, local foods and bulk foods (they have such great stuff!) and then drive to my little town. My pick up happens to be at a church but yours may be a house, a business or elsewhere. I’m so thankful for Azure.
Because we use this flour regularly for tortillas and other gluten free baking I don’t want to run out. I’ve been there and realized it’s just better to be prepared.
Making Moist Gluten Free Chocolate Zucchini Muffins
I can’t take all the credit for these muffins. I must give some credit to Otto’s Naturals because my recipe is based off their “Grain free Zucchini Muffin Recipe.” If you’re just wanting plain zucchini muffins that are gluten free check these out.
If though, you’re looking to elevate your muffins to being perfectly moist gluten free chocolate zucchini muffins with salted dark chocolate (is that a mouthful or what!), than this is the recipe you’re looking for. Zucchini carries so much moisture that locks itself into the muffins while they bake. This is what makes the texture soft and addictive.
Another difference in my muffins that affects moisture is milk. I’ve added milk into my recipe to help keep more moisture in the batter while it bakes. The result is a very moist gluten free chocolate zucchini muffin.
The Recipe for Gluten Free Chocolate Zucchini Muffins
1 Cup freshly grated and patted Zucchini
1 Cup Whole Milk
1/2 Cup Melted Butter or Coconut Oil
1 Cup Coconut Sugar or Sucanat Sugar
2 Large Eggs at Room Temperature
1 teaspoon Vanilla
1 1/4 Cup Cassava Flour
1/4 Cup Cocoa Powder
1/2 teaspoon Salt
1/2 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1 1/2 teaspoons Cinnamon
1/4 Cup Finely Chopped Salted Dark Chocolate
Directions for Gluten Free Chocolate Zucchini Muffins
- Preheat the oven to 375 Degrees Fahrenheit. Generously grease a muffin pan with butter or coconut oil.
- In a large bowl mix beat together the eggs, butter and sugar. Add in the vanilla and milk. Now stir in the Zucchini.
- In a separate bowl mix together the dry ingredients: cassava, cocoa, salt, baking soda, baking powder, cinnamon and ginger. Gently combine the dry ingredients with the wet ingredients until just combined.
- Fill the muffin cups half full with batter. Sprinkle about 3/4 of the chocolate over your filled muffin cups. Now finish filling each cup to about 3/4 full. Sprinkle the remaining chocolate over the tops. Bake for 20-25 minutes.
- Let cool for 10 minutes before removing from muffin pan. Enjoy!
- 1 Cup freshly grated and patted Zucchini
- 1 Cup Milk
- 1/2 Cup melted Coconut Oil or Melted Butter
- 1 Cup Coconut Sugar or Sucanat Sugar
- 2 eggs at room temperature
- 1 teaspoon Vanilla
- 1 1/4 Cups Cassava flour
- 1/4 Cup Cocoa Powder
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1 1/2 teaspoon cinnamon
- Dash ginger
- 1/4-1/2 Cup Salted Chocolate Bar crushed into small bits or Chocolate chips
- Heat oven to 350 degrees Fahrenheit. generously grease a muffin tin or line with paper liners. Beat together the oil and sugar. Then add the eggs and vanilla. Stir in the shredded zucchini.
- In a separate bowl (or on top of the wet ingredients if you're a rebel like me) mix together the dry ingredients: Cassava, salt, cocoa, baking soda, baking powder, cinnamon and ginger. Mix the wet and dry ingredients together gently. Don't overmix.
- Scoop batter into each muffin cup until half full. Sprinkle 3/4 of the chopped salted chocolate bar over the batter filled muffin tin. Cover chocolate with more batter until each muffin cup is about 3/4 full. Sprinkle remaining chocolate over top.
- Bake for 20-25 minutes. Tops should crack just a bit and slightly brown.
Storing Gluten Free Chocolate Zucchini Muffins
I’ve found success storing these cassava flour muffins after letting them cool completely and placing them in an airtight container. I’d recommend putting a piece of parchment in between muffins if stacking them. Don’t store longer than two weeks for best results. We like to eat them after letting them thaw for 30 minutes or placing them in the microwave for 30 seconds.
Other Gluten Free Recipes
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From the Hilltop,