These moist, fudgy, chocolate-y muffins are the absolute perfect summer treat to use up those garden zucchini!

Scale

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Preheat the oven to 425°F. Line a 12-cup muffin tin with cupcake liners (or spray with nonstick spray)
Make the flax “eggs”: whisk together the warm water and flaxseed until well combined and set aside for at least 5 minutes.
Place the grated zucchini on a paper towel to absorb some (but not all!) of the moisture.
Stir together the flour, cocoa powder, baking soda, baking powder, salt and dark chocolate chunks in a large mixing bowl.
Whisk together the flax eggs, coconut oil, sugar and vanilla.
Carefully fold the wet ingredients into the dry, taking care not to overmix.
Next, fold in the zucchini- it will look like a LOT of zucchini, that’s okay!
Scoop the batter into the prepared pan, filling 3/4 of the way full- I always have enough for 12 muffins exactly.
Bake the muffins for 5 minutes at 425°F. Then, keeping the muffins in the oven, lower the temperature to 350°F and continue to bake for an additional 14-15 minutes or until a toothpick inserted in the center comes out clean.

Make these gluten free: I have not tried it this way but you could try swapping the cup of flour with a cup of 1:1 gluten free flour blend

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