photo provided courtesy of elanaspantry.com

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%

directions

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

recipe courtesy elanaspantry.com