Gluten-free Chocolate Zucchini Muffins

2  cups		sorghum flour
1-1/2  teaspoons		xanthan gum
1/2  teaspoon		salt
1-1/2  teaspoons		baking soda
1/2  cup		unsweetened cocoa powder
1/2  cup		granulated sugar
1/4  cup		packed brown sugar
2		large eggs
1/2  cup		canola oil OR light olive oil
1  teaspoon		vanilla extract
1/2  cup		plain yogurt
3  cups		shredded unpeeled zucchini
3/4  cup		gluten-free semi-sweet chocolate chips

Tip: For nutritional information on all the ingredients in Gluten-free Chocolate Zucchini Muffins just click on each ingredient name. Then adjust the serving size for any Gluten-free Chocolate Zucchini Muffins ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 350° F / 176° C

Spray two 8-inch loaf pans OR two 12-cup muffin tins with nonstick cooking spray
Place flour, xanthan gum, salt, baking soda and cocoa powder in a medium bowl. Use a wire whisk to combine.

In a large bowl, place oil, sugars, eggs and vanilla and mix with an electric hand mixer until fluffy. Stir in sour cream (or dairy free substitute) and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.

Divide batter between prepared loaf or muffin pans and bake for 50 minutes for loaves or 25-30 minutes for muffins or until a toothpick inserted in the center of loaf or muffin comes out clean.

Allow to cool on wire rack for 10 minutes before turning out.

Yields about 24 muffins or 8-10 slices per loaf

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.