Zucchini Chocolate Chip Mini-Muffins (Gluten Free)

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. http://www.elanaspantry.com/zucchini-chocolate-chip-muffins/

• Ready In: 23 mins
• Serves: 4-6
• Yields: 1 batch

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.