Ingredients
- 1 cup (135g) gluten free baking flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup (150g) finely grated zucchini
- 3/4 cup (180g) No Sugar Added SunButter
- 1/2 cup (75g) coconut sugar
- 1/4 cup (80g) pure maple syrup
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup semisweet dairy free chocolate chips (optional) + more for sprinkling on top
- Flaky sea salt, for sprinkling on top
Instructions
- Preheat the oven to 350F and line a cupcake tin with 9 paper liners.
- Grate the zucchini using the small holes on a box grater. Measure out 1 cup, then use your hands to squeeze out the water over the kitchen sink. Set the squeezed zucchini to the side.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, whisk together the SunButter, coconut sugar, and maple syrup.
- Whisk in the eggs and vanilla, followed by the squeezed zucchini.
- Pour in the dry ingredients and use a rubber spatula to mix to combine. Then mix in the chocolate chips.
- Scoop the batter into the liners, filling each all the way to the top. Sprinkle with more chocolate chips if desired.
- Bake for 18-22 minutes, or until a toothpick in the center comes out clean with a few moist crumbs.
- Sprinkle with sea salt if desired. Cool for about 10 minutes in the pan, then transfer the muffins to a cooling rack.
- Enjoy warm or at room temperature. They’re delicious either way!
Equipment
Buy Now 
Buy Now - Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
