Gluten Free Chocolate Zucchini Muffins

12 muffins in oiled muffin tin, 45’ / 350F

Ref: https://minimalistbaker.com/1-bowl-chocolate-zucchini-bread/

Eliminated the sugar. 

Blend together dry ingredients

• ¾ cup gluten free flour (Bob’s Red Mill Gluten Free 1:1 baking flour)
• 1/3 cup oatmeal ground to fine flour
• 1/3 cup almond flour
• ½ cup cocoa powder
• 1.5 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt

Then add 1/3 cup chocolate chips (might be good to add 1/3 cup of chopped nuts here too.)

Wisk together wet ingredients (I generally wisk after and during each addition)

• 2 eggs, lightly beaten
• ¼ cup applesauce
• ¼ cup melted coconut oil (not too hot)
• ¼ cup maple syrup¼ cup nut milk (cashew, almond…)
• 1 cup grated, drained zucchini 

Add wet ingredients to dry ingredients and mix together. Then put in oiled muffin tin and bake.

Used previously frozen, grated zucchini that was thawed and drained. Took 2 cups of frozen zucchini to end up with 1 cup thawed and drained. 

These muffins were drier than previous muffins made with fresh zucchini. Not sure if it’s the recipe or that I used frozen, then thawed zucchini.