Plant-Based Gluten-Free Chocolate Zucchini Bread Muffins

These are so yummy and have veggies and fruit hidden in them! They are high in protein from the chickpea flour and almond flour which makes them very filling and satisfying. The chocolate flavor makes them feel decadent but they are still so healthy. They are gluten-free, dairy-free and plant-based. Using a food processor makes these muffins super easy to make and clean-up.

Ingredients
1 large zucchini, shredded or processed in a food processor
1 large banana
1 cup chickpea or besan flour
2 Tbl ground flax seed
1/2 cup almond flour
1/2 cup tapioca flour
1/2 tsp sea salt
1 tsp baking soda
1/2 cup maple syrup (could use date syrup)
1/3 cup water or non-dairy milk
1/3 cup cacao powder (or cocoa powder)
3/4 cup raisins (optional)
1/2 cup walnut in small pieces (optional)

Directions
1.) Set aside your shredded zucchini in a large bowl.
2.) In a food processor, combine all banana, water or non-dairy milk and maple syrup. Blend to combine well.
3.) Add all other ingredients except walnuts and raisins (if using). Blend to combine well. Batter should be thick but not too thick. You can add more water or milk if needed.
4.) Add batter to the shredded zucchini and mix well. Add in walnuts and raisins if using.
5.) Place batter in lined muffin tins and bake at 350 degrees. Start checking doneness at 35 minutes. Insert a toothpick and it should come out clean. You may have to bake another 10 minutes depending on your oven.

The ground flax seed and the tapioca flour make these moist and they stay together well without being too crumbly. Enjoy on their own or with a glass of plant milk!