3/4 cup coconut palm sugar (½ cup if you want them more savory)
1Tbsp ground flax plus 3 Tbsp water (or one egg)
¼ cup melted coconut oil
2 medium zucchini, grated
1 tsp baking soda
1 tsp baking powder
1 tsp pink Himalayan salt (1 tsp if you use coconut oil)
1½ cup gluten free flour blend
½ cup vegan chocolate chips
1) Add flax and water to a bowl and sit for just a minute.
2) Add the sugar and coconut oil and mix well.
3) Stir in the zucchini, followed by all dry ingredients and finally chocolate chips.
4)Bake at 375º F for 15 minutes for mini muffins, 20 minutes for regular.