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For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe.
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 the 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° for 18 to 22 minutes.
8. Cool and serve.
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