Gluten Free Dark Chocolate Zucchini Banana Muffins
Prep time
Cook time
Total time
Enjoy the rich chocolatey flavor of these Gluten Free Dark Chocolate Zucchini Banana Muffins. They're so delicious you may consider them a cupcake. Ooops...
Author: Brielle
Recipe type: Bread
Serves: 18 standard sized muffins
Ingredients
- For the muffins:
- 1 stick butter, melted (8 tablespoons or ½ cup)
- ½ cup granulated sugar
- ½ cup dark brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- 1⅓ cup high quality gluten free all-purpose flour (or my preferred blend of ½ cup white rice flour, ⅓ cup sorghum flour, ¼ cup tapioca starch, and ¼ cup potato starch)*
- 2 teaspoons baking soda
- 1½ teaspoons instant coffee granules (optional)
- 1 teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon xanthan gum (omit if your all purpose blend already contains it)
- 1 heaping cup mashed overly ripe bananas (about 3 small or 2 medium)
- 1 cup tightly packed, finely shredded zucchini
- 1 cup chocolate chips (dark, semi-sweet, or milk chocolate)
- For the chocolate ganache (optional):
- ½ cup milk (1% or 2 %)
- 1 tablespoon butter
- ¾ cup semi-sweet or dark chocolate chips**
Directions
- Preheat oven to 375 and line muffins tins with paper liners. Set aside.
- In a large microwave safe bowl, heat butter for 30 seconds until melted. Add granulated sugar and brown sugar and whisk until combined. Add eggs and vanilla and whisk until smooth.
- In a separate smaller bowl, sift together cocoa powder, gluten free flour (or my preferred blend), baking soda, instant coffee granules, salt, cinnamon, and xanthan gum (if needed). Pour into egg mixture and whisk until incorporate. Batter should be very thick.
- In a small bowl, mash together bananas until very soupy and runny. Pour bananas into batter and mix with a spatula until smooth.
- Grate zucchini and fold into batter until smooth and well incorporated.
- Add chocolate chips and fold until evenly dispersed.
- Fill cupcake liners ⅔ full with batter. Bake on middle rack of oven at 375 degrees for 18-22 minutes or until tops spring back at touch of a finger or toothpick inserted into middle of muffin comes out clean with very few moist crumbs.
- Remove tins from oven and allow to cool on cooling rack for 5-10 minutes before removing to continue cooling.
- While muffins are baking or cooling, make chocolate ganache. In a microwave safe bowl or measuring cup, heat milk on high for 45 seconds to 1 minute until bubbly. Carefully remove. Add butter and mix until melted. Pour in chocolate chips. Let sit for 5 minutes. Stir until chocolate is completely melted and smooth.** Allow to cool for about 10 minutes before dipping.
- Make sure muffins are completely cooled before dipping. Dip tops of muffins straight down into ganache. Shake off excess before turning right side up. Dip all muffins and then sprinkle with desired toppings. Let muffins sit out until ganache has set.
- Store leftover muffins in a loosely covered plastic container at room temperature for up to 3 days or in an airtight container in fridge for up to 1 week or in freezer for up to 3 months.
Notes
*You may use your own trusted gluten free blend, but for best results use my recommended blend.
**Add 2-3 more tablespoons of chocolate chips for a thicker consistency. Remember it will thicken as it cools.
NOTES ON THE RECIPE:
1. Dark, dark, DARK - Dark brown sugar will really enhance the deep flavor of the chocolate, but light brown sugar can be used as well. Coffee granules will also bring out the chocolate flavor, but feel free to omit.
2. High quality flour - As in all my recipe, opt for a high quality all-purpose flour that has a superfine grind to it. I recommend using my preferred blend since it has a lesser amount of xanthan gum, but you may use whatever blend you favor. If using a pre-blended mix, I do suggest one that does not already contain xanthan gum. That way you can control the amount added.
3. Correct measurements - I rarely weigh my flour when baking. I just make sure to gently scoop with a spoon into a measuring cup and then level off with a knife. Do not pack the flours. However, do pack the brown sugar and shredded zucchini when measuring. Also, the banana puree should almost be spilling over the measuring cup.
4. Ganache in a bind - Ganache usually calls for chocolate and heavy cream. I discovered with this recipe that heavy cream isn't necessary. I just warmed up milk, added some butter (to give it extra fat content) and then stirred in the chocolate chips. The ganache turned out perfectly. It is important to let it sit a few minutes before dipping so that it isn't too runny. Be patient. It should set. And if using sprinkles, dip all the muffins first and then add the sprinkles, starting with the first muffins you dipped. Otherwise, the sprinkles will run off the sides while the ganache is setting.
**Add 2-3 more tablespoons of chocolate chips for a thicker consistency. Remember it will thicken as it cools.
NOTES ON THE RECIPE:
1. Dark, dark, DARK - Dark brown sugar will really enhance the deep flavor of the chocolate, but light brown sugar can be used as well. Coffee granules will also bring out the chocolate flavor, but feel free to omit.
2. High quality flour - As in all my recipe, opt for a high quality all-purpose flour that has a superfine grind to it. I recommend using my preferred blend since it has a lesser amount of xanthan gum, but you may use whatever blend you favor. If using a pre-blended mix, I do suggest one that does not already contain xanthan gum. That way you can control the amount added.
3. Correct measurements - I rarely weigh my flour when baking. I just make sure to gently scoop with a spoon into a measuring cup and then level off with a knife. Do not pack the flours. However, do pack the brown sugar and shredded zucchini when measuring. Also, the banana puree should almost be spilling over the measuring cup.
4. Ganache in a bind - Ganache usually calls for chocolate and heavy cream. I discovered with this recipe that heavy cream isn't necessary. I just warmed up milk, added some butter (to give it extra fat content) and then stirred in the chocolate chips. The ganache turned out perfectly. It is important to let it sit a few minutes before dipping so that it isn't too runny. Be patient. It should set. And if using sprinkles, dip all the muffins first and then add the sprinkles, starting with the first muffins you dipped. Otherwise, the sprinkles will run off the sides while the ganache is setting.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-zucchini-banana-muffins/