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Chocolate Zucchini Muffins


These allergy friendly vegan and gluten free Chocolate ZucchinE Muffins are Moist and nutritious- a family favorite.

Chocolate ZucchinE Muffins


  • 2 tbsp Flax Meal
  • 6 tbsp Warm Water
  • 4 cups All Purpose Flour Mix (Receipt below)
  • 1 1/2 tsp Xantham Gum
  • 1 1/2 cups Sugar Organic Cane Sugar recommended
  • 1/2 cup Cocoa
  • 1 tsp Baking Soda
  • 1/2 tsp Baking Powder
  • 1/4 cup Complete Truth Protein
  • 3/4 tsp Salt
  • 1 cup Avocado Oil
  • 1 2/3 cups Almond Milk
  • 2 tsp Vanilla
  • 1 Ripe Banana
  • 2 cups Zucchini grated
  • 1/2 cup Natural Unseasoned Hemp Seeds Optional
  • Flour Mixture - yields approximately 7 cups - Pre-mix these ingredients & store in a container for future use.
  • 2 1/2 cups Brown Rice Flour
  • 2 cups White Rice Four
  • 1 1/2 cups Potato Starch 
  • 3/4 cup Tapioca Starch


  1. Combine flour mixture in a large bowl or ziploc bag.
  2. Mix flax meal and water together in a small bowl, set aside.
  3. Preheat oven to 350 F
  4. In a large bowl combine all dry ingredients. Stir in avocado oil, almond milk, and vanilla. Add banana and zucchini, mix well.
  5. Pour batter into muffin tins.
  6. Optional - Sprinkle Sweet N Cinnamon Seasoned Hemp Seeds on top.
  7. Bake for 18 mins, or until toothpick comes out clean.