Gluten-Free Chocolate Zucchini Muffins

Rice flour in these muffins gives them a fudgy texture.

Muffins are best enjoyed fresh from the oven.

Ingredients

• 200g (about 1 medium) zucchini, grated and drained

• 240g (1 cup) soy milk, plus more as needed

• 3 tbsp chia seeds

• 50g (1/4 cup ) vegetable oil

• 180g (1 1/2 cups) glutinous rice flour

• 42g (1/2 cup) cocoa powder

• 100g (1/2 cup) sugar

• 1 tsp baking powder

• 1 tsp salt

• 170g (1 cup) dark chocolate chips

Instructions

1. Preheat the oven to 350 F. Grease a muffin tin.

2. Combine the zucchini, soy milk, chia seeds, and vegetable oil in a medium bowl. Set aside to let the chia seeds soak up some liquid.

3. Whisk together the rice flour, cocoa powder, sugar, baking powder, and salt. Toss in the chocolate chips to coat.

4. Add the wet ingredients to the dry ingredients and mix. The batter will be thick, but if it is still very dry, add more soy milk.

5. Spoon the batter into the muffin tin so that each cup is filled about 2/3 of the way. Bake for 20-25 minutes until a toothpick comes out clean.

6. Let the muffins cool in the tin for about 10 minutes before removing them.