MEMBER RECIPE

Gluten Free Zucchini Chocolate Chip Mini-Muffins Recipe

Difficulty: Easy | Total Time: 23-32 minutes | Active Time: | Makes: 1 batch

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 cup coconut flour
  • ¼ teaspoon celtic sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 2 eggs
  • ¼ cup grapeseed oil
  • ¼ cup agave nectar
  • 1 ½ cups grated zucchini (do not pack down when measuring)
  • ½ cup dark chocolate 73%
INSTRUCTIONS
  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° for 18-22 minutes
  8. Cool and serve

Member recipes are not tested by the CHOW food team.