1cupzucchini or yellow squash(1 whole zucchini or squash)
1teaspoonground cinnamon
2/3cupunsweetened dairy-free milk(such as almond, oat, coconut, etc)
1 1/4cupoat flour or almond flour or other nut flour
1 1/4cupwhole wheat flour or gluten free all purpose flour
2heaped teaspoons baking powder
1/4teaspoonbaking soda
1/3cupdairy-free dark chocolate chips
Instructions
Preheat oven to 350 degrees Fahrenheit.
Shred zucchini or yellow squash using a cheese grater or a shredding attachment in a food processor.
Melt coconut oil on the stove or in the microwave until liquid (skip this step if using olive oil). Measure once melted and add to a large bowl with the maple syrup, vinegar, salt, zucchini, cinnamon, milk. Stir to combine.
Stir in the oat flour and whole wheat flour, baking powder and baking soda. Mix well, adding a splash more milk if it seem dry (different flours absorb moisture differently). Add the chocolate chips and stir in gently.
Scoop into muffin tins, filling halfway. Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean
Notes
These are best when fresh, but will keep in a storage container in the fridge for up to three days.