- 1-1/2 cups gluten free flour
- 1/4 tsp. baking powder
- 1/2 tsp. baking soda
- 1 cup grated zucchini
- 2 eggs
- 1 cup chocolate chips
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/3 cup melted butter or coconut oil
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 1/4 cups of coconut sugar
- zest of 1 lemon
Mix flour, baking powder, baking soda, salt, cinnamon and nutmeg.
Mix in whisked eggs.
Mix in zucchini, coconut sugar, butter/oil, vanilla and lemon zest.
If the mix seems dry, add some milk or milk alternative. I like unsweetened vanilla almond milk.
Add chocolate chips. Try not to eat too many before they get in the batter.
Bake in greased muffin tin for 18-22 minutes in a preheated oven at 350.
Drool profusely as you smell them cooking, then sigh deeply as you enjoy them hot out of the oven.