So, I already have a chocolate muffin recipe (double chocolate banana muffins), and they're good, but the texture is a bit off for me. My little one loves them, but they weren't my favorite. So, I had been bouncing around ideas in my head and was thinking of trying them out, when my little one came up to me and asked if I'd make some chocolate muffins...it was destiny calling. ;) They turned out better than I hoped....they are the best muffins I've ever made! How do I know? Because my little one and I have already eaten 6 of them...SIX!!!!
1/2 cup sugar
2 tablespoons brown sugar
5 tablespoons dairy-free margarine, softened
1 1/2 cups shredded zucchini
2 large eggs
2 tablespoons water
1 teaspoon vanilla
1 cup gluten-free flour blend
3/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dairy-free chocolate chips (I used Enjoy Life mini chips)
Preheat oven to 375 F. Grease muffin tins (or line with muffin cups); set aside.
Beat sugars and margarine in large bowl until light and fluffy. Add zucchini, eggs, water and vanilla.
In separate bowl combine the flour blend, baking soda and salt; add to the zucchini mixture. Stir in chocolate chips and scoop into prepared muffin cups, smooth out tops with a wet spatula.
Bake 20-25 minutes or until a toothpick comes out clean. Remove from pan; cool on wire rack.