Chocolate Zucchini Muffins

• 1 12 cups oat flour
• 12 cup soy flour
• 12 cup almond meal
• 1 12 cups zucchini puree
• 1 cup unsweetened applesauce
• 34 cup sweet potato puree
• 34 cup carrot puree
• 34 cup unsweetened cocoa
• 13 cup chocolate chips
• 4 eggs
• 1 12 cups unbleached cane sugar
• 2 tablespoons canola oil
• 14 teaspoon nutmeg
• 1 teaspoon salt
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon vanilla

1. The zuchini, carrots, and sweet potatoes should be in pureed form.
2. I steam them first and then blend them with water until they are nice and smooth, and freeze any leftovers in ice cube trays for using to fortify other dishes.
3. Put all dry ingredients into a bowl and mix thoroughly.
4. Put wet ingredients into another bowl and mix thoroughly.
5. Blend 2 bowls together and scoop into well greased muffin pans, filling until slightly below the top.
6. Bake at 400 degrees for 22 minutes.

flour, soy flour, almond meal, zucchini puree, unsweetened applesauce, sweet potato puree, carrot puree, unsweetened cocoa, chocolate chips, eggs, cane sugar, canola oil, nutmeg, salt, baking powder, baking soda, vanilla

Taken from www.food.com/recipe/chocolate-zucchini-muffins-479829 (may not work)