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)
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.