Soaked Gluten Free Zucchini Cupcakes...Or Chocolate Muffins (Whichever Makes You Feel Better)

Anyone who's ever grown zucchini knows that it just keeps coming!  So of course I used more of our seemingly never ending supply for baking.  This time I thought it would be good to add some cocoa.  And to my delight these zucchini muffins turned out more like cupcakes!

To give you an idea of how they went over with the family...we ate 12 in the first day.  Yes, 12.

Since they taste like cupcakes my daughter asked for frosting on hers.  So far we've tried vanilla and strawberry frosting.  Chocolate would be great too!

They are also good warm with butter.  I've even cut one up and put in my yogurt for cookies 'n' cream yogurt.  Basically they are all around delicious.

I've made two batches now.  And they don't last long.  

These cupcakes can be made with or without eggs.  They are soaked.  And they would be perfect for a allergen friendly birthday treat.  Nobody will even know there is zucchini in them!

The next time you are looking for a sweet treat that is also healthy try chocolate zucchini cupcakes.  Everyone will love them.

Soaked Gluten Free Chocolate Zucchini Cupcakes

makes 22 - 24 cupcakes

1/2 cup tapioca flour

1/2 cup amaranth flour

1/2 cup white rice flour

1/3 cup cocoa powder

6 Tbsp. butter or coconut oil

1/3 cup soaking liquid (kefir, buttermilk, milk + vinegar or water + lemon juice)

1/2 tsp. cream of tartar (if using eggs) OR 1 1/2 tsp. cream of tartar (if egg free)*

2 egg whites

2 egg yolks

2 Tbsp. honey (omit if using eggs)*

1 cup organic cane sugar, sucanat or coconut sugar

1 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. organic vanilla extract

1/2 tsp. organic chocoalte extract (optional)

1 cup shredded zucchini

1/2 cup mini chocolate chips, nuts, dried fruit (optional)

Mix the flours, cocoa powder, fat and soaking liquid.  Cover and let sit 7-24 hours.

Heat oven to 350 degrees F.  Grease muffin tins or fill tin with paper liners.

Beat egg whites and cream of tartar until stiff peaks form.  Set aside.

Add the remaining ingredients (except nuts/chips/fruit) to the soaked flour.  Mix (with hand mixer, stand mixer or food processor) until well combined and lumps are removed (about 2 minutes).

Fold in egg whites.

Stir in nuts/chips/fruit.

Pour the batter into the muffin cups.  Bake until golden and toothpick inserted in center comes out clean, about 25 minutes.  Allow to cool.  Top with frosting if desired.(recipe for frosting in link)


*To make the muffins egg free follow the same soaking directions.  Then add the cream of tartar, honey and remaining ingredients.  Mix well until lumps are removed.  Stir in nuts/chips/fruit.  Bake as directed above.  They may take a few extra minutes to bake.