I had a series of recipes that I planned to make this week. Then I saw the zucchini in my fridge and knew I needed to use it before it went bad. If there’s banana bread in our house, my kids know the real reason I made it. 🙂
Even though I enjoy eating foods that have flour and sugar in them, this doesn’t mean that I don’t crave something less bad for me. I have lots of gluten free flours in my kitchen. My oldest is celiac, so I learned early on how to bake using flours that don’t act the same way regular all-purpose flour does. I’ve experimented a lot. I mean, a lot.
There were very few gluten free baking blends available when he was first diagnosed. But there are many good gluten free flours out there now. I usually stay away from the ones that have any kind of beans included. I just don’t care for the taste of garbanzo beans (cough cough) in my brownies. Call me weird. I like Cup4Cup and Better Batter for baking.This recipe only uses coconut flour. So before you go spend a lot of money on flour blends, see how you like using just one. Lots of stores have plain coconut flour now – Trader Joe’s, Fred Meyer carries Bob’s Red Mill brand, and even Costco has a brand. Also pick up some greaseproof liners. It really makes a difference in your baked goods!
I plan to make these again using my Trim Healthy Mama baking blend and see if I notice a difference in texture and taste. I used Trim Healthy Mama sugar free chocolate chips on some of the muffins and cacao nibs on others. I liked both equally.Print
- 3/4 cup coconut flour
- 1/2 cup Gentle Sweet
- 1/4 cup Dutch process cocoa powder
- 1 tablespoon baking powder
- 1/2 teaspoon espresso powder
- 1/2 teaspoon xanthem gum
- 1/2 teaspoon salt
- 6 ounces grated zucchini (1 medium)
- 4 tablespoons unsalted butter
- 1 ounce unsweetened baking chocolate
- 6 large eggs
- 1 teaspoon pure vanilla extract
- 2 doonks pure stevia
- Trim Healthy Mama sugar-free chocolate chips or cacao nibs to sprinkle on top
- Position rack to middle and preheat oven to 350 F. Line 14-16 muffin cups with greaseproof liners.
- Grate zucchini and place in strainer over bowl. Toss with a teaspoon of salt and let sit while preparing rest of recipe.
- Chop the unsweetened chocolate and melt butter and chocolate over medium-low heat.
- In the bowl of a stand mixer fitted with the whisk, combine the coconut flour, Gentle Sweet, cocoa powder, espresso powder, baking powder, xanthem gum, and salt. Break up any bits that remain.
- Add the eggs and mix until incorporated.
- Add chocolate mixture and mix until just combined.
- Press out any remaining liquid from the zucchini and then add it to the bowl. Mix on low for 30 seconds.
- Using a 4 tablespoon cookie scoop, fill muffin wells with batter and top with sugar free chips, or cacao nibs.
- Bake for 15-17 minutes until tops are set and toothpick inserted comes out clean. Let cool for 5 minutes in pan and then finish cooling on a wire rack.
The greaseproof liners I use really make a difference when baking. I’ve never had anything stick to them. Amazon has the best products!