Here is an easy recipe I adapted from Chatelaine one day when I had some sad looking zucchinis I needed to use up. I hope you enjoy them as much as we did!
- 1 1/2 cups brown rice flour or gluten-free flour
- 1/4 cup cocoa powder
- 2 tbsp tapioca starch
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 3/4 cup coconut sugar
- 1/2 cup milk or non dairy milk
- 1/3 cup coconut oil
- 1 cup grated zucchini, excess liquid squeezed out
- 1/2 cup chocolate chips
PREHEAT oven to 350F.
STIR flour with cocoa powder, baking powder, baking soda, tapioca starch and salt in a medium bowl.
BEAT eggs with sugar, milk and coconut oil in a large bowl until combined.
STIR in flour mixture, then zucchini and chocolate chips. Scoop batter into a greased 12-cup muffin pan. Bake until a cake tester inserted into centre comes out clean, about 25 min. Cool muffins in pan.
Linda @ The Wholesome Kitchen