½cupvegan chocolate chips(plus extra to garnish before baking)
Instructions
Preheat the oven to 410°F (210°C). Line ten cups of a muffin tin with paper liners and set aside.
In a medium bowl, whisk together almond flour, salt, baking soda, baking powder, spices, and lemon zest.
In another bowl, toss together the grated and squeezed zucchini, desiccated coconut, and melted butter.
In a large bowl, beat the eggs and light brown sugar using an electric hand mixer for about 5 to 8 minutes until it triples in volume. The mixture should fall off the hand mixer and drizzle back into the bowl and hold a ribbon for a few seconds.
Add vanilla to the egg mixture and beat once again.
With the mixer speed on low, add a third of the flour to the egg mixture, followed by a third of the zucchini mixture, and repeat, beating well after each addition. Fold the chocolate chips into the batter with a spatula.
Divide the batter among the ten muffin liners and bake for 7 minutes. Without taking the muffins out, reduce the heat to 375°F (190°C) and bake for another 13 to 15 minutes, or until a skewer inserted into the center comes out clean. Cool in the pan for 5 minutes, and take them out on a wire rack to cool completely.