• 2 cups almond flour (or almond meal)
• 1/4 cup unsweetened cocoa or cacao
• 1/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 cup coconut oil, melted and cooled (or oil of choice)
• 1/4 cup pure maple syrup
• 3 large eggs, room temperature (I used Chia Gel and it worked well)
• 3/4 cup shredded zucchini
• 1/2 cup gluten-free, dairy-free dark chocolate chips (I omitted these for a lower sugar option and they still tasted great)

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.
2. In a large mixing bowl, whisk almond flour, cocoa, salt, and baking soda.
3. In a separate medium mixing bowl, whisk coconut oil, maple syrup, and eggs.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Stir in the shredded zucchini.
6. Stir in the chocolate chips.
7. Spoon batter evenly into your paper liners.
8. Bake for 20-22 minutes or until the center is set.
9. Remove from the oven and let cool for 5-10 minutes before serving.
10. Store in an airtight container at room temperature for up to two days.

Recipe source: https://www.glutenfreepalate.com/