I know, I know, I've been heavy on the muffin posts lately. BUT they are something my kids eat and eat well, so I usually make two different batches per week for them to enjoy for breakfast, in their lunches, or as an after school snack. We have had a ton of zucchini lately, so these have been in our rotation often. They are just the right combination of savory and sweet, and with clean ingredients so you just can't go wrong.
3/4c (1/2c if you want them more savory) coconut palm sugar
1T ground flax + 3T water
1/4 cup melted coconut oil
2 medium zucchini, grated
1t baking soda
1t baking powder
1t pink Himalayan salt (1t if you use coconut oil)
1/4c cacao powder or cocoa powder
1 1/2 cup gluten free flour blend* or oat flour or whole wheat flour
1/2 cup Enjoy Life chocolate chips
*Erika's Gluten free flour blend (the best!) ingredients: Brown Rice Flour, White Rice Flour, Sweet Rice Flour, Tapioca Flour, Xanthan Gum.