FOR THE DOUGH
|
1 package |
|
|
2 |
eggs/flax egg (see package for instructions) |
|
1/2 cup |
|
|
2/3 cup |
water |
|
1 ½ cups |
grated zucchini |
|
1 cup |
gluten free chocolate chips |
1. Preheat the oven to 350 F..
2. Prepare muffin pans with cupcake pans.
3. Beat together all the ingredients for 3 minutes at medium speed.
4. Stir in grated zucchini and chocolate chips.
5. Pour into cupcake tins halfway up and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Good tasting
Recipe courtesy of Lulubelle & Co
* For my part, I always use a good olive oil in my cakes, for its contribution to health.
1 comment
Sylvain hogue
WOW!!! Merci tellement délicieux!