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.