I don’t like to argue, and I don’t like to debate. But I cannot decide whether these are muffins or cupcakes. There is a dangerously fine line between the two!!! These are decadently sweet and drizzled with chocolate, but they contain good-for-you vegetables. So you will have to decide on your own: cupcakes? or muffins? MUFFCAKES
I received a beautiful zucchini from a friend – oh, how I miss my garden at the farm! After deciding that this zucchini would not be sliced and dipped in hummus – my usual MO for most veggies – I decided this would be a perfect day to bake something. I don’t like to bake. It requires measuring, accuracy, and patience. Not my style!
This recipe uses my gluten free blend and greek yoghurt instead of sour cream. Maybe it has to do with that nagging little voice trying to convince me these muffcakes should be part of a health food diet with all that zucchini and protein. đŸ˜‹ I also choose to not use foil liners – just another conflict in the muffin/cupcake battle.
These pretty little dishes were purchased by my parents while they lived and worked in Sweden in the 1990’s. The blĂ¥klint (bachelor button) is the provincial flower of Ă–stergötland, where my grandparents grew up.
Preheat the oven to 350 degrees
Place butter and sugar into a large mixing bowl, and cream until fluffy. Stir in the greek yogurt, vanilla, and egg. Then add the shredded zucchini.
In a smaller bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Stir the dry ingredients into the zucchini blend. Then add the chocolate chunks.
Spoon into greased muffin tins until about 3/4 full – it should make about 18 muffins. If you only have 12-cup tins like I do, put a little water in the bottom of any empty cups. (I don’t know if that’s really important, but it’s what my mom always did, and we all know that Mother is always right.)
Bake for 20 minutes. Allow to cool on a rack for 10 minutes before removing from the pans.
Microwave the chocolate chips and coconut oil until melted when stirred. Since I am not a baker, I don’t have fancy equipment for decorating. Scoop the melted chocolate into a sandwich bag, snip off the corner, and use it like a pastry bag to drizzle over the muffcakes. Yum!!!
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Gluten Free Triple Chocolate Zucchini Muffcakes
- Total Time: 35 minutes
- Yield: 18 1x
Ingredients
- 1 stick butter, softened
- 1/2 cup sugar
- 1/4 cup greek yogurt
- 1 egg
- 1 tsp vanilla
- 2 cups zucchini, shredded and drained
- 1 1/4 cups gluten free flour blend
- 1/4 cup cocoa
- 1 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 large dark chocolate bar, cut into chunks
- 1 cup chocolate chips
- 1 Tbsp coconut oil
Instructions
- Preheat oven to 350 degrees
- Cream the butter and sugar together until fluffy
- Stir in the yogurt, vanilla, and egg, then add the shredded zucchini
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt in a bowl, then stir into the zucchini mixture
- Stir in the chocolate chunks
- Fill greased muffin tins about 3/4 full and bake for 20 minutes
- Allow to cool for 10 minutes before removing from the pans
- Microwave chocolate chips and coconut oil in a small bowl until they melt when stirred
- Spoon chocolate into a small plastic sandwich bag, snip a tiny corner off, and drizzle over the muffcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
