Chocolate Chip Zucchini Bread Muffins

​Helloooo, my loves!

Let me introduce you to my new favorite baked good - chocolate chip zucchini bread muffins! It seems everyone is baking right now and it's no different over here! My Instagram feed is basically a slideshow of banana breads, sourdough, and cookies galore, so I figured I'd jump in and add these muffins into the mix in case you were looking for something that's both chocolate AND vegetable to snack on 😋 - a combo I happen to love very much.

These muffins are gluten free and vegan (duh), sweetened with coconut sugar and maple, and half of the flour is swapped for almond flour. They're still pretty "traditional," and 100% satisfying as muffins go, but definitely have a few healthier modifications too! My meal prep clients are loving them, along with my husband!

​Anyway, enjoy these muffins and whatever weather Spring is bringing you! 

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Chocolate Chip Zucchini Bread Muffins

Makes 12 muffins

Dry ingredients:
1 cup gluten free all purpose flour
1 cup almond flour
1 tsp baking powder
1 tsp baking soda
1 tsp cinnamon
½ tsp salt

Wet ingredients:
2 flax eggs (2 TBSP flax + ~5 TBSP warm water, let sit)
1 cup shredded zucchini (about 1 small/medium zucchini)
½ cup coconut sugar 
¼ cup maple
½ cup milk of choice
¼ cup melted coconut oil
1 tsp vanilla extract
Chocolate chips

Preheat oven to 350 F and line a muffin tray - I like these silicone baking cups or these unbleached paper ones. 
First, make the flax eggs and let them sit for at least 5 minutes to gel up.
Meanwhile, shred the zucchini and squeeze out as much moisture as you can using a nut milk bag or kitchen tea towel.
In one mixing bowl, add all of the dry ingredients, and stir to combine.
In another mixing bowl, combine all of the wet ingredients. Don't add the chocolate chips just yet.
Add the dry bowl to the wet bowl and gently stir, scraping the sides, until fully mixed together.
Add chocolate chips as desired - 1/4 cup? 1/2 cup? I wont judge, add however much you'd like! I personally think each muffin should have at least 4 chocolate chips, and the more the merrier, haha!
Divide evenly among 12 muffin cups and bake for about 30 minutes, or until an inserted toothpick comes out clean. 
It's difficult, but try to let them set and cool for at least 30 minutes before digging in!