Gluten-Free Moist Chocolate Zucchini Muffins

Ingredients:

2 cups of gluten-free all-purpose flour

1 ½ tsp. of xanthan gum (only needed if the flour above does not contain guar gum or xanthan gum)

1 ½ tsp. of baking soda

½ tsp. of salt

½ cup of cocoa powder, unsweetened

¼ cup of brown sugar

½ cup of granulated sugar

2 large eggs

1 tsp. of vanilla

½ cup of canola oil

½ cup of applesauce or low-fat sour cream

3 cups of zucchini, shredded

¾ cup of semi-sweet chocolate chips (make sure they are gluten-free)

Instructions:

In a large bowl, combine the gluten-free flour, xanthan gum (if needed), baking soda, salt, and unsweetened cocoa powder. Mix together.

In a separate large bowl, add the brown and granulated sugar, eggs, vanilla extract, and canola oil. Mix until there are no lumps. Next, add the applesauce or low-fat sour cream, and the prepared zucchini. Mix together. Now stir the flour mixture from the first bowl into this bowl of ingredients. Chocolate chips are added last.

Preheat your oven to 350 degrees Fahrenheit.

You will need two muffin tins, each making 12 muffins. Prepare them with nonstick cooking spray. Then spoon the muffin mixture into the muffin tins. Bake for 20-30 minutes, depending on your oven.