Ingredients

The following ingredients have 22 Servings
  • ¼ cup coconut flour
  • ¼ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 eggs
  • ¼ cup grapeseed oil
  • ¼ cup light agave nectar
  • 1 ½ cups grated zucchini (do not pack down when measuring. After measuring, squeeze out all excess water before adding to batter)
  • ½ cup dark chocolate chips

Instruction

  • Preheat oven to 350°F. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon.
  • In a large bowl, combine eggs, oil, agave and zucchini
  • Mix dry ingredients into wet thoroughly, then stir in chocolate chips
  • Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour. Spoon approximately 1 tablespoon of batter into each muffin tin.
  • Bake in preheated oven for 18-22 minutes. Cool and serve. Enjoy!