Grain-Free Gluten-Free Chocolate Chip Zucchini Muffins Recipe
It's not a pretty muffin as muffins go, but don't let its look deter you. With a soft-yet-dense texture that's unusual for a coconut flour bread and a flavor rich in chocolate, this muffin is a palate-pleaser to be sure. Don't think you'll finish off a whole recipe? Freeze leftovers for later. You'll be glad you did.
Preheat oven to 350º. In a mixer, beat coconut flour until all the lumps are out and the flour is smooth. On low speed, add salt, soda, and cinnamon. Beat in eggs, one at a time, then add the zucchini and mix thoroughly. Mix in chocolate chips.
Spoon batter into greased or lined muffin pans, about 2 tablespoons for each muffin.
Bake about 20 minutes or until spongy-feeling in the middle.