Zucchini Chocolate Chip Mini-Muffins (Gluten Free) |
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Prep Time: 5 Minutes Cook Time: 18 Minutes |
Ready In: 23 Minutes Servings: 6 |
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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. Our garden is just petering out with the severe frost we had last weekend and I need to get going on pulling up all the wilted plants from the yard. Meanwhile, with this colder weather I've been a baking fiend and my family is fully taking advantage of this, loading themselves up with gluten free goodies. /zucchini-chocolate-chip-muffins/ 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 |
Directions:
1. 1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
2. 2. In a large bowl, combine eggs, oil, agave and zucchini.
3. 3. Mix dry ingredients into wet thoroughly.
4. 4. Stir in chocolate chips.
5. 5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour.
6. 6. Spoon approximately 1 tablespoon of batter into each muffin tin.
7. 7. Bake at 350° for 18-22 minutes.
8. 8. Cool and serve.
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