Zucchini Chocolate Chip Muffins

They're here! Zucchini Chocolate Chip Muffins, hot and fresh out of the oven! 

Bonus: These muffins are gluten and dairy-free, made with brown rice flour

Zucchini Chocolate Chip Muffins

inspired by One Healthy Munchkin

2.5 cups brown rice flour

2 cups shredded zucchini

1 cup dark chocolate chips

3/4 cup cane sugar

3/4 cup unsweetened almond milk

3/4 cup unsweetened apple sauce

1 large egg (or egg-free sub)

1/2 Tbsp lemon zest

2 tsp lemon juice

2 tsp baking powder

1 tsp baking soda

1 tsp vanilla extract

1 tsp cinnamon

Dash of nutmeg 

Dash of ground cloves

1/2 tsp sea salt

Directions: 

A. preheat oven to 385 Fahrenheit

B. combine flour, sugar, baking soda + powder,

 spices, and salt together in a large mixing bowl 

C. shred 1 large zucchini (approximately 2 cups) using a

 grater, slicer, processor, or preferably, a vegetable spiralizer

D. in a separate bowl, beat egg, then stir in apple sauce,

 almond milk, vanilla, lemon zest + lemon juice

E. add the shredded zucchini and gently mix

F. combine this wet mixture with your dry mixture, along with 

the chocolate chips, slowly stirring and folding (without over-mixing)

G. generously scoop batter into muffin tins 

(i like to over-fill the pan to create large muffin caps)

H. bake for 25 minutes

Let cool for 10-15 minutes

I decided to add spices and lemon which proved to 

be successful, giving these muffins a huge flavor boost

About 265 calories per muffin, along with a dose of greens :)

According to Mom, "Kelsey, these are the best muffins you've made yet!!!" *gasp*

Yields 9-10 large or 12 regular sized muffins