Zucchini Chocolate Chip Mini Muffins

I would have never combined chocolate and zucchini together, in a muffin no less, but THANK YOU to elena’s pantry for putting it together for me, with coconut flour!!! Icing on the cake!

Here’s the original recipe. My mods in [xxx]

These are wonderful treats. Really, easy and GOOD. And I cut down on the sugar so don’t feel bad about eating more than one. 🙂

Mini muffins are perfect snacks for kids as well as adults! Oh, and my grandbaby helped me cook them. You’ll see him in the slideshow.

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Zucchini Chocolate Chip Mini-Muffins
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 [1/8 cup honey]
1 ½ cups grated zucchini (do not pack down when measuring) [I used my mini food processor to ‘grind’ this up]
½ cup dark chocolate chips [I had half a dark chocolate almond bar I grated – amazing]

  1. In a medium bowl, combine coconut flour, salt, baking soda and cinnamon
  2. In a large bowl, combine eggs, oil, agave [honey] and zucchini
  3. Mix dry ingredients into wet thoroughly
  4. Stir in chocolate chips [bar]
  5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour [do the dusting. I did not and my muffins stuck even with Pam]
  6. Spoon approximately 1 tablespoon of batter into each muffin tin
  7. Bake at 350° for 18-22 minutes [I did 22 minutes]
  8. Cool and serve

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I'm a personal trainer, coach, CrossFitter, food lover, terrible singer, step-monster, wife, amateur chef, and coffee & tequila addicted. And we've just scratched the surface.

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