Low Iodine Chocolate Zucchini Muffins

Total time47 min

Prep time15 min

Cook time22 min

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Ingredients

12 servings

For the muffins

1 ½ cups gluten free flour blend
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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¼ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
½ tsp ground cinnamon
2 large eggs
Chef's tip
For each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies.
½ cup maple syrup
⅓ cup neutral oil (such as canola oil or light olive oil)
¼ cup milk
Chef's tip
Use a plain, unsweetened variety so it won't add sweetness, especially in savory dishes.
1 tsp vanilla extract
1 ½ cups zucchini, coarsely grated and squeezed dry
½ cup dairy free chocolate chips

Instructions

1
Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease each cup well.
2
Grate the zucchini on the large holes of a box grater, then pile it onto a clean kitchen towel or several layers of paper towels and squeeze firmly until very little liquid comes out. You should have about 1 1/2 cups of packed, dry grated zucchini.

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