Line a muffin tin with liners or generously grease the inside of each cup with coconut oil.
Prepare your flax eggs by whisking together ground flax seeds and water. Set aside to thicken.
In medium bowl combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a small bowl, mix the melted coconut oil, coconut sugar, vanilla, and flax mixture. Add in shredded zucchini and stir again until well combined.
Add wet mixture to dry mixture and stir until combined taking care not to over mix. Fold in chocolate chips.
Divide batter into the 12 muffin cups. Bake for 18-20 minutes or until toothpick inserted in the middle of the largest muffin comes out clean.
Shred zucchini using the smaller of the two shredders on your box grater. After shredding DO NOT squeeze the liquid out of the zucchini.
It's important to know that different gluten-free flour blends use different ingredients and ratios, so results will always vary if you substitute. I have never used any other brand of flour to make this recipe (other than Bob's Red Mill in the red bag, NOT the blue bag), so please know that your results may not be the same as mine if ingredients are substituted.
This recipe will NOT work with coconut flour.
Raisins can be used in place of the chocolate chips if that is your preference. If you do use raisins, try using this raisin trick before adding them to the batter.
Nutrition info is based on the recipe as it is written and is to be used only as a rough guide. Click here to learn how nutrition info is calculated on this website.