Gluten-free is a term people are becoming more and more familiar with. With several family members that have been gluten-free for over a decade, I have had a lot of practice with gluten-free cooking. When I first started baking gluten-free, there were no mixes and many of the ingredients were difficult to find. Not wanting to run to specialty shops and order strange sounding ingredients off of the internet, I just started experimenting with things I had in my pantry. Recently I had a friend spend the day cooking with me. She was a terrific help and a fun distraction in my day full of recipe development, food styling and photography. She was about ready to leave when I realized we hadn’t gotten to the Gluten-Free Chocolate Zucchini Mini-Muffins that I had dreamed up just for her the night before. Julie stayed another hour and we were both rewarded with a batch of yummy mini-muffins that we enjoyed with an ice cold glass of Good Girl Moonshine. Thanks for the inspiration Julie!
Gluten-Free Chocolate Zucchini Mini-Muffins
- 2 eggs
- 1/2 cup olive or canola oil
- 1 cup sugar
- 1 teaspoon almond extract
- 1 1/2 – 2 cups shredded zucchini
- 1 cup oat flour*
- 1/2 cup coconut flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- Non-stick cooking spray
In a medium bowl, mix eggs, oil, sugar, almond extract and zucchini until well combined. Add flours, cocoa, soda, salt and baking powder and stir until moistened. Do not over mix. Place by tablespoon into greased mini-muffin cups. Bake in a preheated 350º oven 12-15 minutes or until set.
*To make oat flour, simply grind oatmeal in a food processor or blender until it resembles whole grain flour.
For more recipes that use alternative flours, see my cookbook, The Power of Flour.
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