Gluten-Free Zucchini Muffins

Preheat oven to 400ºF and spray a muffin pan with cooking spray.

Place dates into a microwave safe bowl and microwave until just warm, about 30 seconds. Place into a large food processor (mine is 10 cups) along with zucchini, applesauce, almond milk, vanilla and egg. Blend until combined, stopping to scrape the sides down as needed. There will be tiny pieces of dates visible in the mixture; this is fine!

Combine remaining ingredients, except chocolate chips, in a medium bowl. Add zucchini mixture and stir until well-mixed. Finally, stir in chocolate chips.

Fill 7 muffin cavities just over halfway full (I like to use an ice cream scoop for nice, domed tops!) and bake until browned and a toothpick inserted in the center comes out clean, about 20–22 minutes.

Let cool in the pan for 30 minutes. Then run a sharp knife around the outside and remove the muffins to a cooling rack to cool completely. Devour!

Notes:
• If you don’t want to use the egg, you can mix 1 tablespoon avocado oil, 2 tablespoons water and 2 teaspoons baking powder, and then get rid of the baking powder in the dry ingredients. However, you will then only get 6 muffins and the nutritional info will change. The texture of these is not near as good as the egg version, but the taste is the same.
• Please make sure to measure your flour correctly (or just weigh it) to ensure results.