Zucchini Pineapple Muffins
Zucchini Pineapple Muffins takes about 45 minutes from beginning to end. One portion of this dish
Gluten Free Chocolate Pecan Quickbread
Details
- Serving Size: 4
- Gluten-Free: True
- Weight Watchers: 35 Points
Cuisine
- morning meal
- dessert
- brunch
- breakfast
Ingredients
- 4 tablespoons butter, melted
- 2 cups all-purpose gluten-free flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1/2 cup chopped pecans
- 2 eggs, beaten
- 1 cup unsweetened applesauce
- 1/2 cup vanilla-honey Greek yogurt
- 1/4 teaspoon pure vanilla extract
Instructions
Preheat oven to 350 degrees Fahrenheit.
Heat the butter until just melted and set aside to cool.
In a large bowl, combine the flour, sugars, baking soda and salt.
Stir in the chocolate chips and pecans.
In a separate bowl, combine the eggs, applesauce, yogurt, vanilla and melted butter.
Pour the batter into the loaf pan.
Bake for 1 hour or until a toothpick inserted into the center comes out clean.
Allow to cool for 10 minutes before removing from pan and transferring to a wire rack.
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