Dark Chocolate Zucchini Muffins

Gluten-free & Vegan

[Makes approx. 24 muffins]

Ingredients:
2 large zucchini
1/4 cup ground flax
3/4 cup water
2 cup pumpkin puree
2 cup almond butter
1 cup maple syrup
1 tbsp + 1 tsp vanilla extract
1 1/2 cup Dutch cocoa powder
1 tbsp baking powder
1 tsp baking soda
1 tsp salt
2 cups chocolate chips

Directions:
1. Preheat oven to 425F.
2. Combine flax and water. Set aside for 10 minutes or until gel-like.
3. Grate unpeeled zucchini. Use paper towels to squeeze out all of the excess moisture from zucchini. Discard the liquid. Set the grated zucchini aside.
2. In a large bowl, mix pumpkin, almond butter, maple syrup, vanilla, and flax mixture until just combined.
3. Add cocoa powder, baking soda, and baking powder to the bowl and mix. Be careful not to overmix as that would lead to air-pockets in the muffins which will cause the muffins to ‘sink’ in the oven.
3. Fold in zucchini and 1 cup chocolate chips until just combined.
4. Pour batter in muffin tray. Top with the remaining 1 cup chocolate chips.
5. Bake at 425F for 7 minutes. Turn temperature down to 350F and bake for 15-17 minutes.
6. Cool for 10-15 minutes. Enjoy!