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Zucchini Chocolate Chip Mini-Muffins (Gluten Free)

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“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:
23mins
SERVES:
4-6
YIELD:
1 batch
UNITS:
US

Ingredients Nutrition

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.

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