Muffins

Gluten Free Vanilla Muffins with a Dark Chocolate and Hazelnut Topping

139
150 g gluten free flour blend
1 (¼ teaspoons) baking powder
½ teaspoon baking soda
¼ cup (60 g) butter ( melted )
½ cup (100 g) brown sugar
1 large egg
150 ml milk
1 teaspoon vanilla sugar
1 tablespoon brown sugar
1 teaspoon butter ( melted )
20 g dark chocolate ( chopped into small bits )
20 g hazelnuts ( chopped into small bits )
~ Pre-heat the oven to 200ºC (400ºF) and prepare a muffin tin. Melt the butter for the topping and set to one side for a while. Using a food processor for convenience, chop up the chocolate and hazelnuts...
See the full directions on my site
Nutritions

Calories
1864

Sodium
792mg
33% DV

Fat
85g
131% DV

Protein
38g
77% DV

Carbs
239g
81% DV

Fiber
23g
94% DV

Rich and fudgy, this easy Chocolate Zucchini Bread is the perfect cross between a chocolate pound cake, brownies, and a classic loaf of zucchini bread! It's moist and tender thanks to sour cream in the batter, and studded with miniature chocolate chips for even more decadent flavor. Serve a couple of slices of double chocolate zucchini bread for breakfast or brunch with a cup of coffee, for an afternoon snack with a glass of milk, or with a scoop of vanilla ice cream for a delicious dessert.

1 c sugar
1/2 c sour cream
1/2 c vegetable oil
1/3 c milk
2 eggs
2 t vanilla extract
2 c all purpose flour
1/2 c unsweetened cocoa powder
1 (½ t) baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
1 c shredded zucchini ( patted dry )
12 slices
  • Preheat oven to 350° F. Grease a deep 8 ½ x 4 ½ -inch or a 9 x 5-inch loaf pan and set aside.
  • In a large bowl, whisk together sugar, sour cream, oil and milk. Whisk in eggs and...
    See the full directions on my site
Nutritions

Calories
2644

Sodium
2217mg
92% DV

Fat
59g
92% DV

Protein
87g
175% DV

Carbs
458g
155% DV

Fiber
50g
202% DV