Gluten-free zucchini muffins with chocolate chips and walnuts - refined sugar-free and dairy-free!
Preheat the oven to 350 degrees F. Lightly spray or oil a muffin tray, or line with muffin papers.
Grate the zucchini using a box grater.
Whisk together the eggs in a mixing bowl then stir in the grated zucchini. Stir in the coconut sugar until combined.
Add the remaining ingredients to the bowl and stir well until combined.
Transfer the zucchini muffin batter to the muffin tray, filling the holes ⅔ of the way full. Bake 20 to 25 minutes, until muffins have risen substantially, are golden-brown, and feel firm when gently poked.
Allow muffins to cool at least 30 minutes before releasing them from the muffin tray.