As I pull one my of my zucchini muffins out of the freezer, I am reminded of warm summer days and bountiful harvests.This recipe is my favorite one from last summer. It's light and moist with a wonderful blend of flavors.
1/14 c. sugar
3/4 c. oil
1 1/2 t. vanilla
2 c. grated zucchini (unpeeled)
1/14 c. brown rice flour
1/2 c. potato starch
1/4 c. tapioca starch
1 1/4 t. zanthan gum
1 t. baking soda
1/2 t. salt
1 t. cinnamon
6 T. cocoa, sifted
1/2 c. chocolate chips
1/2 c. coarsely chopped dried cherries
Preheat oven to 350 degrees. Grease or place papers in 2-12 count muffin pans.
Mix flours, zanthan gum, baking soda, salt, cinnamon and cocoa well in a small bowl.
Whisk eggs in a separate bowl until blended. Whisk in sugar, then oil and vanilla until well blended. Stir in zucchini. Combine flour mixture together with egg mixture just until blended. Fold in chips and cherries.
Fill the 24 muffin cups about 2/3 way full. Bake at 350 degrees for 15-20 minutes or until toothpick comes out clean. Remove from pan and cool on wire rack.
Keeps well in refrigerator for 1-2 days or in freezer for 3 months in an airtight container.
Mix chopped cherries with 1 t. of the rice flour before putting them in the batter so they don't stick together.
If desired, save the chocolate chips until after batter is in muffin pan. Place 5-6 chips in the center of each unbaked muffin. Then, push chips into center of batter using your finger or end of wooden spoon. You will have a chocolaty center when your muffin is warm.