2 cups sorghum flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoon xanthan gum
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs or egg substitute
1/2 cup oil
1/2 cup sugar
1/4 cup packed brown sugar
1 teaspoon gluten free vanilla extract
3 cups shredded zucchini
1/2 cups plain gluten & dairy free yogurt (I used coconut yogurt)
1 1/3 cup gluten and dairy free semi-sweet chocolate chips
Whisk cocoa powder, xanthan gum, baking soda, and salt, in a bowl.
In a mixing bowl place oil, sugars, eggs and vanilla and mix until fluffy. Stir in dairy free yogurt and shredded zucchini. Stir flour mixture into batter until just combined. Fold in chocolate chips.
Divide batter between well oiled or paper lined muffin pans and bake at 350 degrees for 25 minutes for or until a toothpick inserted in the center of the muffin comes out clean. Allow muffins to cool on with rack for 10 minutes before removing from muffin tins.
Put cooled muffins into a gallon sized freezer bag. Remove as much air as possible, seal, label and freeze. To serve: Thaw. Eat at room temperature or warmed.