chocolate zucchini muffins gluten free

Ingredients

• 2 cups grated zucchini (about 1 medium zucchini)
• 1 ½ cups gluten-free flour
• ½ cup almond flour
• ¾ cup Lakanto (or your preferred sweetener)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 2 teaspoons Ceylon cinnamon
• ½ teaspoon pink Himalayan or sea salt
• 2 eggs (or chia/flax egg)
• ⅓ cup melted coconut oil (or unsweetened applesauce or mashed bananas)
• 2 teaspoons vanilla extract

Optional Add-ins:

• 1 scoop Organixx Chocolate Bone Broth powder
• 2 scoops Organixx Clean Sourced Collagens powder
• ½ cup chopped walnuts/pecans
• 1 cup blueberries
• ½ cup chocolate chips (stevia-sweetened)
• ¼ cup unsweetened shredded coconut
• 2 teaspoons grated lemon zest

Instructions

1. Preheat oven to 350°F. Line muffin tins with muffin liners or grease well with coconut oil.
2. Grate zucchini and place on paper towels or cheesecloth. Gently squeeze to release some of the moisture from the zucchini.
3. Combine gf flour, almond flour, sweetener, baking powder, baking soda, cinnamon, salt (and optional bone broth, collagens, and/or coconut if using). Set aside.
4. In a separate bowl, mix together the oil (or oil substitute), eggs, and vanilla. Then stir in the zucchini (and lemon zest, if using).
5. Add the dry ingredients to the wet mixture and stir until well combined.
6. Gently stir in nuts, chocolate chips, and/or blueberries (if using).
7. Scoop about ¼ cup of the batter into each muffin tin (an ice cream scooper works great).
8. Bake for 22-28 minutes or until lightly browned and a toothpick inserted in the center comes out clean.

Notes

https://organixx.com/gluten-free-zucchini-muffins-recipe/