Double Chocolate Zucchini Muffins

Ingredients:

Makes 6

1 cup nondairy milk

1/4 cup neutral oil

2 Tablespoons maple syrup

1 cup flour

2 teaspoons baking powder

1 teaspoon baking soda

Pinch sea salt

1/4 cup cocoa powder

1/3 cup coconut sugar

Pinch sea salt

1 teaspoon vanilla extract

1/2 cup grated zucchini 

1/4 cup nondairy chocolate chips 

Instructions:

Preheat oven to 350 degrees. Line 6 muffin tins with paper liners or lightly oil. 

Add non-dairy milk to a large bowl and stir in oil, maple syrup and vanilla extract.

Add flour, baking powder, baking soda, cocoa powder and sea salt. Mix until just combined. Fold in zucchini and chocolate chips. Scoop batter into muffin tins, dividing evenly. Sprinkle additional chocolate chips over the batter if desired.

Bake for 20-25 minutes, until a toothpick inserted in center comes out clean. 

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✖️Flour note: I tried this recipe with spelt flour, all purpose flour and homemade gluten free oat flour. All work! Our favorite was spelt, with gluten free oat the second runner up.