Healthy Double Chocolate Zucchini Muffins (vegan, oil-free)

0 Preheat oven to 375 degrees F. Line a muffin tin with muffin liners, or grease well.
1 In a medium bowl, make the flax egg by combining the ground flaxseed with water. Stir and set aside for 5 minutes to thicken.
2 In a liquid measuring cup, add the almond milk and apple cider vinegar. Stir and set aside to curdle. This is your vegan buttermilk.
3 In a large bowl, add the flour, cacao powder, salt, baking soda, baking powder, and sugar. Whisk until well combined.
4 In the bowl with the flax egg, add the almond milk mixture, shredded zucchini (making sure you squeeze out the excess liquid), pure maple syrup, and vanilla. Whisk until well combined.
5 Add the wet to the dry ingredients. Use a spatula and stir until just combined. Careful not to overmix! Fold in chocolate chips.
6 Divide batter into muffin tins, filling them up almost all the way to the top. Sprinkle extra chocolate chips on top. Bake for 15-18 minutes, or until a toothpick inserted in the middle comes out mostly clean. Let it cool in the pan for 10 minutes, then carefully remove muffins and place on a wire rack to cool completely. Enjoy! Store leftover muffins in an airtight container on the counter for up to 3 days. It will be even more moist/flavorful the next day.