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Zucchini Chocolate Chip Mini Muffins (GF & Refined SF)

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 20 -24 mini muffins
Author Bakerita | Rachel Conners


  • 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


  1. Preheat oven to 350°F. 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, then stir in chocolate chips
  4. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour. Spoon approximately 1 tablespoon of batter into each muffin tin.
  5. Bake in preheated oven for 18-22 minutes. Cool and serve. Enjoy!

Recipe Notes

Recipe from Elana's Pantry