Chocolate Zucchini Muffins

2/3 c almond meal
3/4 c brown rice flour
1/4 c tapioca starch
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp xanthan gum
1/2 tsp salt
1 1/2 to 2 tsp stevia or 1/2 to 1 cup sugar
3 Tblsp cocoa powder
2 eggs
1/2 c oil
1/2 c milk
1 Tblsp vanilla
1 1/2 c grated zucchini

Preheat oven to 350. In large mixing bowl, whisk together dry ingredients. Blend wet ingredients in blender until smooth. Stir the wet into the dry just until mixed. Divide evenly into 12 greased muffin cups. Bake for about 15 minutes or until toothpick comes out clean. Cool slightly and remove from pan and cool on wire rack.