Gluten Free Chocolate Chip Zucchini muffins

Zucchini is one of my favorite veggies, I love it roasted on the BBQ, scrambled with eggs, raw and dipped in tatziki, but most of all, bake in to a muffin with chocolate chips. This recipe as adapted from the Joy of Cooking’s carrot nut loaf, and can be made in to a carrot muffin by switching out the zucchini for carrot and the chocolate for raisins. I use the joy of cooking more then any other cookbook, I just adapt the recipe to suit my and whom I am cooking for dietary needs. It is really important to really squeeze the moisture out of the zucchini or your muffins will be gluey. The guar gum is a vegan thinking agent and it helps to make gluten free baked goods rise. If your coconut oil is solid at room temperature, gently heat until it becomes a liquid, but do not let it get hot, as it will cook your eggs. To make Vegan, subistute eggs for a vegan egg subistute

Wisk together
1 ½ cups gluten free flour mix *
1 ½ tsp guar gum
1tsp baking soda
1tsp baking powder
¼ tsp cinnamon
Mix well
½ cup brown sugar (or agave or honey)
2 large eggs (at room temp)(or vegan Egg Sub)
½ coconut oil (or vegetable)
1 tsp vanilla

½ tsp salt

Stir in

2 cups grated zucchini (squeezed of moisture and fluffed with a      fork)

½ cup chocolate chips

Pre heat oven to 350.
Pour batter in to greased muffin tins and top with a few strands of zucchini and sprinkle of brown sugar. and bake for about 20 minutes, until a screwier placed in the middle come out clean.
Cool on a wire rack.





* Gluten free flour mix
1/3 sorhgum flour
1/3 rice flour
1/3 tapiocia starch flour

Recipe adapted from Joy of Cooking.