Tuesday, August 12, 2014

Gluten-Free Double Chocolate Zucchini Muffins



Would you ever want to be on a reality show? Real World on MTV? Real Housewives on Bravo? Home Buyers on HGTV? Bachelor/Bachelorette on ABC? No, no, no, and heck no for me. I was reading an article about the reality show "Buying Alaska" and it made me think about whether I would do any reality show.

And the answer is no. I do not want to have every single thing I say or the way I look picked apart by millions of viewers. I pick on myself enough as it is. I don't want to be told what to say (hello, I have a blog so I can say whatever I want). And to be honest, I'm boring. I like to talk about my kids, husband, dog, and FOOD (of course!), and that's about it. 



I guess it just isn't for me, but I still wonder what motivates people to do those shows. Money? Fame? Just to say you did it? You, my reality friends, are much more daring/crazy/more exciting than I am. I am content to sit on my couch at home with my family, have a glass of wine, watch reality TV, and pick apart every little thing you say and do (just kidding, maybeee). 

I would rather be in my kitchen baking up a batch of warm, rich, chocolatey zucchini muffins, even healthier ones like these. I substituted some of the oil with applesauce to cut down on fat, but they still turned out moist, rich, and delicious thanks to the additional Greek yogurt. I also added 2 cups of packed shredded zucchini to get more veggies into my kids. They didn't even notice. This recipe made 2 dozen muffins and not a single one made it to the freezer. That tells you just how good these are. 

Gluten-Free Double Chocolate Zucchini Muffins
Servings: 2 dozen

1/2 cup vegetable or canola oil
1/2 cup unsweetened applesauce (can substitute with an equal amount of oil)
1 cup granulated sugar
1/4 cup packed light brown sugar
2 eggs
6 oz. container plain Greek yogurt (or 3/4 cup sour cream)
1 tsp. vanilla extract
2 1/2 cups gluten-free flour blend (such as Cup4Cup which contains xanthan gum)
1/3 cup unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon 
2 cups shredded zucchini
1 cup semi-sweet chocolate chips
Mini chocolate chips for topping

Preheat the oven to 350°. Line two muffin pans with cupcake liners. In a large bowl, whisk the oil, applesauce, sugars, eggs, yogurt, and vanilla together until smooth.

In a separate bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon together. Stir the dry ingredients into the wet ingredients. Fold in the zucchini and semi-sweet chocolate chips.

Fill the muffin wells 2/3 full. Sprinkle the tops with mini chocolate chips. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.

Source: adapted from Iowa Girl Eats

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