Muffins - Chocolate Zucchini

By tinathorn

These tasty muffins freeze well, so you can stash some away for a busy day. I like to put these chocolate zucchini muffins in my children’s snack for school. When they see the muffins in there, they think I gave them dessert by mistake. You can substitute white whole wheat flour if you don’t have gluten-free flour.

Ingredients

• 1 1/4 cup gluten-free flour
• 1/4 cup cocoa powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup maple syrup
• 1 mashed banana or 1/3 cup applesauce
• 1/4 cup coconut oil
• 1 egg
• 1 cup zucchini, shredded

Preparation

Step 1

Preheat the oven to 350°F and grease a 24-mini-muffin pan and a mini-loaf pan.

Sift the dry ingredients into a small bowl.

In a large bowl, mix the wet ingredients together and then add the dry ingredients. Stir together to combine, and then fold in the zucchini.

Bake the mini-muffins for 20 to 25 minutes and the mini-loaf for 45 minutes. Alternately, if you have 2 mini-muffin pans, bake the whole batch in mini-muffin form. Cool on a wire rack.