Chocolate Zucchini Muffins

Grate 1 Cup lightly packed finely grated zucchini, skin left on

The wet in 2 separate bowls:

1 Tbsp ground flax
3 Tbsp cold water

1 Cup almond/soy milk
2 tsp apple cider vinegar (or lemon juice)

The dry mixed well:

2 Cups whole wheat pastry flour
Cup cocoa powder
1 Tbsp baking powder
tsp baking soda
tsp fine grain sea salt
Cup coconut sugar

Combine 2 wet bowls and add:

1 Tbsp pure maple syrup
1 tsp vanilla extract

Add wet to dry do not overmix and then fold in the grated zucchini and:

Cup dark chocolate chips (70% or higher)
Cup chopped walnuts

Preheat oven to 350F. Spoon batter into muffin tin filling each tin 3/4 of the way full. Bake for about 15-17 minutes or until muffins slowly spring back when touched. A toothpick should come out mostly clean. Cool in tin for 5 minutes. Transfer to a cooling rack until completely cool.

Original source: Chocolate Zucchini Muffins Oh She Glows