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Chocolate Chip Zucchini Mini-Muffins (Gluten Free)

by on October 16, 2009 in Gluten-Free, Special Dietary Needs October 16, 2009 Gluten-FreeSpecial Dietary Needs
See post on elanaspantry’s site!
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Level: Easy

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Description

For those of you that have leftover zucchini from your gardens, here is a delicious gluten free zucchini chocolate chip mini muffin recipe.

Ingredients

  • ¼ cups Coconut Flour
  • ¼ teaspoons Celtic Sea Salt
  • ¼ teaspoons Baking Soda
  • 1 teaspoon Cinnamon
  • 2 whole Eggs
  • ¼ cups Grapeseed Oil
  • ¼ cups Agave Nectar
  • 1-½ cup Grated Zucchini (do Not Pack Down When Measuring)
  • ½ cups 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 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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