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Chocolate chip zucchini muffins (vegan, gluten free)

Hi everyone!
Who wouldn't like a delicious little muffin? And what if I say there's a zucchini in it? Yes, you heard it - zucchini☺

Gluten free, dairy free, vegan and with hidden veggies inside! 

This recipe is inspired by Allergic's Mum is Cooking for Sweet Zucchini Muffins, but I've replaced wheat flour with the mixture of rice flour, gluten free oat flour, corn flour and potato starch. I've also replaced apple juice with rice vanilla milk and added chocolate.

Original recipe is here!

Here's my version!

          


What you need:

For 9 muffins

♡240 g of gluten free flours* (I used 100 g of rice flour, 50 g of potato starch, 40 g of gluten free oat ♡flour and of 50 g of corn flour)
♡150 g* of peeled yellow zucchini, grated on vegatable's grater's small eyes  (with lightly squeezed juice)
♡50 ml of vanilla rice milk
♡1 tbsp of natural apple vinegar
♡50 ml of oil
♡80 g of sugar
♡1 small teaspoon of baking powder
♡a half of teaspoon of cinnamon
♡a pinch of salt
♡2 tbsp of water
♡1 teaspoon of psyllium husk***
♡favourite chocolate, crushed into small parts (about small handful)

*Originally wheat flour
**Originally 100 g
***Originally without

(Today Allergic's Mum has wrote to me that I should add more zucchini and 1 teaspoon of psyllium husk if I want moister muffins. With 100 g of zucchini and without psyllium husk they are a little bit dry inside.)

What you need to do:

Preheat the oven to 180 degrees C/356 degrees F.

1. Firstly, pour the apple vinegar into the rice milk and stir thoroughly. Next, to a bowl add zucchini, milk with vinegar, water, sugar and oil. ♡

2. Secondly, add the flour mix, salt, psyllium husk, baking powder and cinnamon. Stir thoroughly and add chocolate, stir again. ♡

3. Put the dough into muffin molds and bake for about 20 minutes.♡

4. Best warm! Enjoy☺️♡




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