Zucchini Chocolate Chip Mini-Muffins (Gluten Free) - cooking recipe

Ingredients

1/4 cup coconut flour
1/4 teaspoon celtic sea salt
1/4 teaspoon baking soda
1 teaspoon cinnamon
2 eggs
1/4 cup grapeseed oil
1/4 cup agave nectar
1 1/2 cups grated zucchini (do not pack down when measuring)
1/2 cup dark chocolate, 73%

Preparation

1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
2. In a large bowl, combine eggs, oil, agave and zucchini.
3. Mix dry ingredients into wet thoroughly.
4. Stir in chocolate chips.
5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
6. Spoon approximately 1 tablespoon of batter into each muffin tin.
7. Bake at 350\u00b0 for 18-22 minutes.
8. Cool and serve.