Ingredients

The following ingredients have 4 Servings
  • 2 cups gluten-free flour
  • 1/3 cup cocoa powder (sifted)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 eggs
  • 2/3 cup pure maple syrup
  • 2/3 cup coconut milk (or other milk of choice)
  • 1/2 cup coconut oil
  • 2 cups grated zucchini (about 8 oz)

Instruction

  • Preheat the oven to 350 degrees and grease a standard muffin pan.
  • In a small bowl, whisk together the gluten free flour, cocoa powder, baking soda, and salt.
  • In a large bowl, stir together the eggs, maple syrup, milk, and coconut oil. Add the dry ingredients, and stir to combine. Stir in the grated zucchini.
  • Transfer the batter to the muffin pan. Bake the muffins for 20 to 22 minutes, or until a toothpick in the center comes out clean.
  • Cool on a wire rack for a few minutes before removing the muffins from the pan to cool completely. Store in an airtight container at room temperature for up to 3 days, or freeze for later.