Gluten-Free Chocolate Zucchini Cupcakes

  • 1 1/2 cups brown sugar
  • 1/4 cup melted butter or soy butter
  • 3/4 cup vegetable oil
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 cup buttermilk or ½ cup soy milk plus 1 Tbsp lemon juice
  • 2 cups grated zucchini
  • 1 cup chocolate chips
  • 2 cups gluten-free flour mix
  • 2 tsp xanthan gum
  • 1 cup cocoa powder, sifted
  • 1/2 tsp salt
  • 2 tsp baking soda
  • 1 tsp allspice
  • 1 1/2 tsp cinnamon

Pre-heat oven to 350º F. Lightly grease large muffin pans and line with muffin cups. In a medium bowl, mix together the brown sugar, butter and oil. Beat in the eggs, one at a time until well incorporated. Stir in vanilla, buttermilk, zucchini and chocolate chips. In a separate bowl mix together all of the dry ingredients. Add the liquid ingredients and mix until well combined. Spoon batter into the muffin cups, about ¾ full. Bake in the center of the oven for about 35 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Make sure not to over-bake them or you will lose all the moist goodness – you want them to look almost done in the oven – they will continue to cook for a few minutes after you pull them from the oven from the residual heat.
Yields 9 large cupcakes or 20 standard cupcakes.

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