Description
You can make this recipe as muffins, large loaves, or mini loaves.
Ingredients
Scale
Dry Ingredients
- 3/4 cup brown rice flour
- 3/4 cup sorghum flour
- 3/4 cup tapioca starch
- 1/2 cup potato starch
- 1/4 cup millet or quinoa flour
- 1 tsp xanthan gum
- 3 tsp cinnamon
- 1/8 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
Wet Ingredients
- 3 eggs
- 1 1/2 cups sugar (I used 1/2 cup natural white sugar, 1/2 cup brown sugar, 1/2 cup coconut sugar)
- 1 cup grapeseed or coconut oil
- 2 cups grated zucchini (large grate) 2 medium, about 11oz
- 2 tsp vanilla
- 1/2 cup mini chocolate chips
Instructions
- Preheat oven to 350 degrees.
- In a medium bowl, combine all the dry ingredients and stir with a fork or whisk.
- In a large bowl or the bowl of a stand mixer, add eggs, sugar and oil and beat on medium speed until creamy.
- Add zucchini and vanilla and beat again until well mixed, about 30 seconds.
- Add the bowl of dry ingredients to the batter and mix until well incorporated.
- Using a rubber spatula, fold in chocolate chips. Divide the batter into prepared pans.
- Bake until a tester inserted into the center comes out clean.
- For large loaves (9×5 or 8×5 inch pans), this will take about 60 minutes. For muffins, expect it to take about 20-25 minutes, and for mini loaves, around 24 minutes. Rotate pans halfway through baking time
- Remove from pan and serve warm, or at room temperature.
Notes
- Yield: 2 Large Loaves, 16 Mini Loaves, or 24 Muffins