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 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

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.