Ingredients:

  • 1 cup (112g) almond flour
  • 1 cup (90g) gluten free oat flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 tsp (5g) baking soda
  • 1/2 tsp (3g) sea salt
  • 1/2 cup (118ml) maple syrup
  • 1/3 cup (80ml) coconut oil
  • 2 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1 1/2 cups (225g) finely grated zucchini
  • 3/4 cup (130g) dairy-free semi-sweet chocolate chips
  • optional walnuts

Instructions:

  1. Preheat your oven to 350°F (175°C). In a large bowl, whisk together the almond flour, oat flour, cocoa powder, baking soda, and salt until no lumps remain.
  2. In a separate bowl, whisk the maple syrup, melted coconut oil, eggs, and vanilla until smooth. Stir in the finely grated zucchini.
  3. Pour the wet ingredients into the dry mixture. Use a silicone spatula to fold the batter gently until just combined, then fold in the chocolate chips and optional walnuts.
  4. Spoon the batter evenly into a prepared 12-cup muffin tin, filling each cup about 3/4 full.
  5. Bake for 22–25 minutes until the tops feel springy to the touch and a toothpick inserted into the center comes out with a few moist crumbs.
  6. Let the muffins cool in the pan for 10 minutes before transferring to a wire rack.