For those of you that have leftover zucchini in your gardens, here is a delicious and easy to prepare zucchini muffin.

• 2 tbsp. ground flax or chia seeds
• 6 Tbsp. warm water
• 1 cup rice milk
• 1 tsp. apple cider vinegar
• 1 1/2 cups gluten free flour
• 2 tbsp. cocoa powder
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. xanthan or guar gum
• 1 tsp. cinnamon
• pinch of salt
• 1/2 cup avocado or coconut oil
• 1/4 cup raw agave syrup
• 1 tsp. vanilla extract
• 1 cup shredded zucchini
• 1/2 cup  walnuts (optional)

1. Preheat oven to 375F.
2. Line a 12 cup muffin pan with paper liners.
3. In a small bowl prepare egg substitute by combining flax and water.  Stir and set aside until thickened.
4. In a measuring cup, add rice milk and apple cider vinegar.  Stir and set aside.
5. In a large bowl add flour, cocoa powder, baking powder, baking soda, xanthan gum, cinnamon and salt.
6. Make a well in the center and add flax egg, milk, oil, agave and vanilla.
7. Whisk all ingredients together then add in zucchini and walnuts, if using.
8. Pour into prepared muffin cups.
9. Bake 25 min.

Serves 12