Gluten Free Zucchini-Chocolate Chip Muffins

Gluten Free Zucchini-Chocolate Chip Muffins

It’s the 4th of July and we are headed to the park for a picnic and some kayaking.  That is, if the rain would clear up… In my kitchen it smells of cinnamon  and chocolate.   I have zucchini lining the bottom of my fridge so I searched for a good zucchini muffin recipe to make for this evening.  This recipe is from www.agirldefloured.com who cooks for her gluten-free family.  I changed it up a bit and added mini chocolate chips and made them into mini muffins.       Gluten-Free Zucchini ~ Chocolate Chip Muffins       Prep Time: 15 minutes Cook Time: 12 minutes Makes about 6 dozen mini muffins Ingredients 2 full cup of grated zucchini (from about 1 medium zucchini) 2 1/2 cups all purpose gluten-free flour blend 1/2 cup almond flour (or finely ground almond meal) 4 teaspoons baking powder 1 teaspoon baking soda 1 1/2 teaspoons xanthan gum (omit if your flour blend already has it) 1 teaspoon fine sea salt 4 teaspoons cinnamon 2 cups light brown sugar 2/3 cup coconut oil 4 large eggs 1/2 cup full-fat coconut milk (or regular whole milk) 2 teaspoons fresh lemon juice 2 tablespoons pure vanilla extract 1 1/2 cups mini semi-sweet chocolate chips 1/3 cup chopped walnuts or pecans, optional Instructions Preheat your oven to 350 degrees. Spray  mini muffin pans with gluten-free cooking spray and set aside. Place the shredded zucchini into some paper towels and gently squeeze out any moisture. Fluff the zucchini with a fork and set aside. Put the all-purpose gluten-free flour, almond flour, baking powder, baking soda, xanthan gum, salt and...