Giant Gluten Free Chocolate Zucchini Muffins
These unbelievably rich chocolate zucchini muffins are fluffy, moist, and covered in silky ganache!
Servings: 6 giant muffins
Calories: 550kcal
Equipment
- Six 4-inch round cake pans (link below to the ones we use)
- Cookie sheet
Ingredients
For the muffins:
- 4 large eggs
- 2 Cups white sugar
- 1 1/2 Cups canola oil
- 2 tsp vanilla extract
- 2 Cups gluten free 1-1 flour mix with xanthan gum added (if it doesn't have xanthan gum, add 1 teaspoon xanthan gum) link below to the one we use
- 3/4 Cup dutched Cocoa powder
- 1/2 tsp ground cinnamon
- 1 1/4 tsp baking soda
- 2 tsp baking powder
- 3/4 tsp salt
- 3 Cups packed grated zucchini do not squeeze out the liquid
For the ganache:
- 1/2 Cup heavy cream
- 1 Cup chocolate chips
Instructions
- First, make your muffin batter! It will need to rest for 30 minutes before baking. In a large bowl, whisk together the eggs, sugar, oil, and vanilla. Then stir in the gluten free 1-1 flour mix, dutched cocoa powder, baking powder, baking soda, cinnamon, and salt. Finally, fold in the three packed cups of grated zucchini and the 1 1/2 cups of chopped walnuts until just combined. Do not over-mix or your muffins won't rise. Let the batter sit at room temp for 30 minutes.
- Once rested, preheat the oven to 350° Fahrenheit and place your six 4-inch cake pans on a cookie sheet. Spray each pan with cooking spray, then spoon batter into each one evenly (they should be about 2/3-3/4 full). Bake for 40-45 minutes until the tops spring back with touched (do NOT open the oven while baking or the muffins will deflate. To check if done, open the oven only once very little and tap muffin with your finger). Let cool nearly-completely before turning out and covering with ganache.
- While the muffins are cooling, make the ganache. Place the chocolate chips in a medium bowl, then heat the 1/2 cup of cream in the microwave (about a minute) or on the stovetop until simmering, then pour over the chocolate chips to cover them and let sit one minute. Then stir with a cereal spoon until fully melted/combined (this will take a while - it will look weird at first!). Once smooth, you can either pour it through a sieve to remove any tiny lumps, or just pour straight on your muffins (once you've taken them out of their pans), and serve!
- You can let the ganache-covered muffins sit at room temp for 30-45 minutes for the ganache to set, then put into containers and keep in the fridge or freezer for up to a week. Best-served slightly warm, so pop them in the microwave for 10-20 seconds from room temp!