Gluten Free Chocolate Zucchini Muffins

- 1/2 cup brown rice flour (125 mL)
- 1/4 cup millet flour (60 mL)
- 1/4 cup tapioca starch/flour (60 mL)
- 1/4 cup cocoa powder (60 mL)
- 1 1/2 tsp baking soda (7.5 mL)
- 1 tsp xanthan gum (5 mL)
- 1/2 tsp ground cinnamon (2.5 mL)
- 1/2 tsp salt (2.5 mL)
- 1/2 cup granulated sugar (125 mL)
- 1/4 cup brown sugar (60 mL)
- 1/2 cup canola oil (125 mL)
- 2 large eggs (2)
- 1/4 cup milk (60 mL)
- 2 tsp vanilla extract (10 mL)
- 1 cup shredded zucchini, packed (250 mL)
- 1/2 cup gluten-free mini chocolate chips (125 mL)
1. Preheat your oven to 350°F (175°C). Lightly spray muffin pans with canola oil cooking spray or line with paper liners..
2. In a large bowl, whisk together the brown rice flour, millet flour, tapioca starch, cocoa powder, baking soda, xanthan gum, cinnamon, and salt.
3. In a separate bowl, whisk together the granulated sugar, brown sugar, canola oil, eggs, milk, and vanilla. Pour over the dry ingredients and stir to combine.
4. Fold in the shredded zucchini and chocolate chips.
5. Spoon into prepared muffin pans.
6. Bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
7. Allow to cool in pan for 5 minutes before removing to a cooling rack. Cool completely before storing in an air tight container.