Double Chocolate Zucchini Muffins – Free from dairy and gluten
1/3 cup Dutch processed cocoa powder
1 3/4 cup gluten-free oat flour (look for certification, otherwise there might be cross contamination)
1 cup whole GF oats
2 tsp baking powder
1 tsp baking soda
1 heaping cup mashed banana (about 3 medium bananas)
1 heaping cup shredded & pressed zucchini*
1/2 cup dark maple syrup
1/2 cup dark chocolate chunks
Preheat oven to 350F. Combine dry ingredients in one bowl and whisk wet in a separate bowl. Mix wet into dry and fold in the chocolate chunks. Using an ice cream scoop or large spoon, divide batter into 12 lined muffin tins. Bake for about 20 minutes or until firm in the middle. Cool on a wire wrack and store in an airtight container or freeze them for later! Tell me, what are you doing with all your freshly picked zucchini?
*It’s important that you squeeze as much water as possible out of the grated zucchini. In order to do this you want to place the grated zucchini in either a nut milk bag (you can find these at most health food stores), cheese cloth, layered paper towel, or a clean hand towel. Use both hands to squeeze out the liquid over the kitchen sink or a bowl.
Hey, did you give this recipe a try?