Ingredients:

  • 1.5 cups (210g) Gluten-free all-purpose flour blend (with xanthan gum)
  • 0.5 cup (50g) Super-fine almond flour
  • 1 tsp (5g) Baking soda
  • 1 tsp (2g) Ground cinnamon
  • 0.5 tsp (3g) Sea salt
  • 2 Large eggs (100g)
  • 0.5 cup (115g) Melted coconut oil
  • 0.5 cup (100g) Light brown sugar, packed
  • 1 tsp (5ml) Pure vanilla extract
  • 2 cups (230g) Fresh zucchini, grated and squeezed dry
  • 0.5 cup (75g) Mini chocolate chips

Instructions:

  1. Grate the zucchini using the fine holes of a box grater. Place the shreds into a clean kitchen towel or cheesecloth and twist tightly over the sink, squeezing until no more liquid drips out.
  2. In a large bowl, whisk together the gluten-free all-purpose flour blend, almond flour, baking soda, cinnamon, and salt.
  3. In a separate bowl, beat the eggs, melted coconut oil, brown sugar, and vanilla extract until the mixture is smooth and pale.
  4. Fold the dry ingredients into the wet ingredients until just combined.
  5. Stir in the squeezed zucchini and mini chocolate chips.
  6. Spoon the batter evenly into 12 lined muffin tins, filling each well about 3/4 full.
  7. Bake at 350°F (175°C) for 30–35 minutes, or until the center springs back when lightly pressed.