Preheat oven to 350° F. Line a standard muffin pan with baking cups or spray with non-stick cooking spray.
In a medium mixing bowl, whisk together the gluten free flour blend, cocoa powder, baking powder, baking soda and salt until combined.
In a large mixing bowl, add the oil, milk, eggs, vanilla, and sugars and whisk until combined.
Add the grated zucchini to the egg mixture and stir until well combined.
Stir the dry ingredients into the zucchini mixture until just combined.
Fold in the chocolate chips.
Divide the batter evenly among the prepared muffin cups.
Bake for 20-22 minutes, or until a wooden pick inserted into a muffin comes out clean.
Cool in the pan for 5 minutes, and then transfer the muffins to a wire rack to cool completely.
Notes
Check your gluten free flour blend for xanthan gum. If your flour doesn’t contain xanthan gum, try adding ½ teaspoon to the recipe.
When adding the dry ingredients to the wet ingredients, use a wooden spoon or spatula to stir everything together. Stirring the mixture by hand will prevent overmixing the batter. Overmixing may lead to muffins that are tough.
Use a scoop to fill the muffin cups with batter. This will keep the muffins similar in size and ensure even baking time.