Preheat oven to 350 degrees. Prepare muffin tin by lining with paper liners or spraying with cooking spray. In large mixing bowl, sift together flour, cocoa, baking powder, baking soda and salt. Set aside. Mix together coconut milk and vinegar until curdled. Add sugar, shredded zucchini, oil and vanilla. Add flour mixture and 1/2 cup chocolate chips. Stir until just combined.
Divide batter into prepared muffin tin. Sprinkle remaining 1/4 cup chocolate chips on muffin tops. Bake for 15-17 minutes or until toothpick inserted in center comes out clean. Place muffins on cooling rack to cool. Store in air-tight container. Best enjoyed within 1-2 days.
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|Serving Size: 1 Serving (23g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 70 (96%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 4.9g||24 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 20.6mg||6 %|
|Sodium 63.2mg||2 %|
|Potassium 25.4mg||1 %|
|Total Carbohydrate 0.5g||0 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 0.5g|
|Protein 0.4g||1 %|
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Calories per serving: 73
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