Oral Allergy Syndrome Friendly Chocolate Zucchini Muffins

Total time47 min

Prep time15 min

Cook time22 min

Oral Allergy Syndrome Friendly Chocolate Zucchini Muffins

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Ingredients

12 servings

For the muffins

1 ½ cups gluten free flour blend
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
¼ cup cocoa powder
1 ½ tsp baking powder
½ tsp baking soda
½ tsp fine salt
½ tsp ground cinnamon
2 large eggs
½ cup maple syrup
⅓ cup neutral oil (such as canola oil or light olive oil)
¼ cup milk
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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