Gluten-Free Chocolate Zucchini Cupcakes

Pre-heat oven to 350°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. Carefully combine the wet and dry ingredients. Spoon batter into prepared pans, filling each cup about ¾ full. Bake in the center of the oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack. Make sure not to overcook 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.

Posted in: Dessert, Fall, Gluten-Free, Gluten-Free Dessert, Gluten-Free Fall, Gluten-Free Summer, Gluten-Free Sweet Baked Goods, Summer, Sweet Baked Goods, Vegetarian, Vegetarian Dessert, Vegetarian Fall, Vegetarian Summer, Vegetarian Sweet Baked Goods

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 Tbs lemon juice
2 cups grated zucchini
1 cup chocolate chips
2 cups Gluten Free Flour Mix
1 tsp xanthan gum
1 cup cocoa, sifted
1/2 tsp salt
2 tsp baking soda
1 tsp allspice
1 1/2 tsp cinnamon

Yields 9 large cupcakes or 20 standard cupcakes.

Subtotal: $0.00

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Ingredients