Ingredients:
- 1 cup brown sugar
- 1/2 cup white sugar
- 1/2 cup butter/margarine
- 1/2 cup oil – coconut oil is best
- 3 eggs
- 1 teaspoon vanilla
- 1/2 cup buttermilk (you can make “buttermilk” by adding 1 teaspoon of lemon juice to a cup of milk)
- 2 1/2 cup gluten-free flour (I used 2 cups of King Arthur’s gluten-free flour mix and 1/2 cup of sorghum flour, because I have it.)
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon all spice
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 teaspoon baking soda
- 4 tablespoons cocoa powder
- 2 cups grated zucchini squeezed in a strainer to remove extra moisture. (about 3-6 inches long if you don’t have a baseball bat sized one)
- 1 cup chocolate chips
Instructions:
- Grate zucchini and place in strainer, allowing extra moisture to drain out, squish with a wood spoon (or your hand) to press out more moisture. Let sit while following the rest of the directions.
- Cream sugar, butter, oil
- Add eggs, vanilla, buttermilk – mix in until well combined
- Sift next seven ingredients and combine with wet ingredients
- Add grated zucchini and stir in by hand to combine.
- Place muffin wrappers in muffin pan, and fill muffins tins with batter, about a quarter inch from the top. Number of cupcakes will vary depending on size of tins. Makes about 18–24 cupcakes.
- Sprinkle chips on top, press a few into the batter a bit.
- Bake at 325 degrees for 20-25 minutes.
- If you prefer to bake a cake, pour batter into greased 9x13 pan and bake for 45 minutes.
- Using a cake tester, toothpick, or dry spaghetti noodle to test for doneness. If your tester comes out gummy or sticky leave in longer. If it comes out mostly dry then remove from oven.
- Cool on wire rack. Remove cupcakes from tins for cooling
- Let it cool and Enjoy!!
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