3cupszucchinishredded (this was one very large zucchini)
1½cupsdark chocolate chips
*Gluten-Free Alternative
1⅔cupsbrown rice flour
⅔cuptapioca starch
½cuppotato starch
1½teaspoonsxanthan gum
Instructions
Preheat the oven to 350 degrees. Whisk together the dry ingredients and set aside. In a separate bowl, whisk together the wet ingredients.
Add the shredded zucchini to the wet ingredients and stir. Slowly add the dry ingredients to the wet ingredients until just combined, then add the chocolate chips.
Scoop the batter into greased muffin trays, filling each cup to the top. Bake in the oven for 18-20 minutes or until a tester inserted in the center comes out clean.