1 1/2 Cup Gluten Flour
1/2 Cup Cocoa
1 Teasppon Baking Powder
1 Teaspoon Baking Soda
1/2 Teaspoon Salt
1 Cup Sugar
1/2 Cup Milk
1/4 Cup Grapeseed or Canola Oil
1 Cup Grated Zucchini – Squeeze Excess Liquid Out
1/2 Cup Chocolate Chips – I Use The Dark Chocolate Gluten Free Chips
Preheat oven to 350 degrees Fahrenheit.
Stir flour, cocoa, baking powder, baking soda and salt in a medium bowl until just combined.
Beat eggs with sugar, milk, and grapeseed oil until combined.
Stir in flour mixture, then zucchini, and chocolate chips.
Scoop batter a 12 muffin tin.
Bake till tester shows clean about 25 minutes.
Cool muffins in pan on a rack.