1 cup sorghum flour, 1 cup tom sawyer (or all-purpose gluten-free flour mix), 1/2 tsp salt, 1 and 1/2 tsp baking soda, 1/2 cup unsweetened cocoa powder, 1/2 cup granulated sugar, 1/4 cup packed brown sugar, 2 large eggs, 1/2 cup light olive oil, 1 tsp vanilla extract, 1/2 cup applesauce, 3 cups peeled shredded zucchini.
Note: I peel my zucchini because I have a child who will not eat anything if they find specks, chunks or any discoloration in things. it worked out great to peel the zucchini but this works with the peel on as well. I used mini muffin pans for my recipe.
Preheat oven to 350 degrees spray muffin pans or bread pans or mini muffin pans.
place flour, salt, soda, cocoa powder in bowl and whisk to mix. In a separate bowl place oil, sugar, eggs, vanilla and mix with an electric mixer until fluffy. stir in applesauce and shredded zucchini. stir in flour mixture just until combined. (optional you can fold in chocolate chips. enjoy life chips are allergy free except for corn)
place batter into proper pans and bake. It took 10 minutes for my mini muffins so just keep an eye on them.
I actually got the thumbs up from my very picky little boy so I will keep this recipe around. Sadly I have enough zucchini for two more batches of muffins I may see if these freeze well.