Chocolate Zucchini Muffins

Lots of squash out there right now!  While I don't advocate this as the sole way to get a serving of vegetables into your diet, they sure are a fun way to add a little green to your treats.  I've adapted this recipe from this recipe from Silk.  While I didn't use any of their products for the recipe, I did follow most of the ingredient recommendations with a few substitutions.  I can't speak for their exact recipe, but this adaptation gave a wonderful option to bring to all the kids' classroom celebrations and/or upcoming picnics and potlucks this summer.  It's allergy friendly to boot!  No dairy, gluten, or nuts and you could sub in the Ener-G brand egg substitute if you need to go egg free.  Use the finest/organic ingredients you can on this one, it will be worth it. You will get 12 muffins from this recipe and I highly recommend waiting (if you can) until they are completely cool so the flavors have a chance to develop.  Or you could just do a taste analysis yourself, eat one warm, then have another one later :).  Let me know what you think...

Chocolate Zucchini Muffins

1 cup gluten free multi-purpose flour (this is usually some mix of rice, potato, and tapioca)
1 tsp. xanthan gum--I use this because I use it VERY infrequently.  Check this out for another opinion.
3/4 cup organic coconut sugar
1/3 cup cocoa powder  + 1 TBSP.(I used Divine- Dagoba and Green and Black's are good too)
1 tsp organic cinnamon
1 tsp baking soda
1/2 tsp salt
1/2 cup coconut milk
2 tsp. apple cider vinegar
1/4 cup coconut oil, melted
1 egg, beaten
1 tsp. vanilla
3/4 cup grated zucchini
1/2 cup boiling water
1/2 cup chocolate chips

Preheat oven to 350°F.

Line a muffin tin with 12 paper liners.

In a medium bowl, whisk together flour, sugar, cocoa, cinnamon, baking soda, xanthan gum and salt.

In another bowl, whisk together milk, vinegar, coconut oil, beaten egg and vanilla until combined.

Pour liquid mixture over dry cocoa mixture and stir by hand until all the flour is just incorporated. Stir in the zucchini followed by boiling water. The mixture will be thin.

Fill muffin liners 3/4 of the way full, sprinkle with chocolate chips and bake for 15-20 minutes until tops spring back and a tester inserted in the center of a muffin comes out clean.