Ingredients:

  • 1.5 cups (180g) all-purpose gluten-free flour blend
  • 0.5 cup (50g) super-fine almond flour
  • 1 tsp (5g) baking soda
  • 1 tsp (5g) baking powder
  • 1.5 tsp (4g) ground cinnamon
  • 0.5 tsp (3g) sea salt
  • 1.5 cups (225g) fresh zucchini, grated
  • 0.5 cup (120ml) pure maple syrup
  • 0.33 cup (80ml) melted coconut oil
  • 2 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 0.5 cup (85g) dark chocolate chips
  • 0.25 cup (30g) chopped walnuts

Instructions:

  1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin. Grate the zucchini using the fine holes of a box grater, place shreds in a clean kitchen towel, and squeeze firmly to remove excess moisture.
  2. In a medium bowl, whisk together the gluten-free flour, almond flour, baking soda, baking powder, cinnamon, and salt until no clumps remain.
  3. In a large bowl, whisk eggs and maple syrup until smooth. Gradually whisk in melted coconut oil and vanilla extract until emulsified, then fold in the squeezed zucchini.
  4. Pour the dry ingredient mixture into the wet ingredients. Gently fold with a spatula until just combined; fold in chocolate chips and chopped walnuts.
  5. Divide the batter evenly among the 12 muffin wells, filling each about 3/4 full. Bake for 22–25 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.