Author Notes
I had been curious about baking with different kinds of flour as well as finding a good recipe that made use of the massive amounts of zucchini available at my local farmer's market -- while the recipe is gluten-free, you should know that the muffins will not taste like they are healthy! —timmytwinkle
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Ingredients
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1 cup
coconut flour
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1 cup
tapioca flour
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1/2 teaspoon
sea salt
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1/2 teaspoon
baking soda
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1 teaspoon
cinnamon
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2
eggs
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1/2 cup
agave nectar
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1/4 cup
coconut oil
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1.5 cups
grated zucchini (do not pack when measuring)
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1/2 cup
dark chocolate chips
Directions
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Preheat oven to 325
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In a medium bowl, combine these dry ingredients: coconut flour, tapioca flour, salt, baking soda, and cinnamon.
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In a large bowl, combine eggs, agave nectar, coconut oil, and zucchini. Make sure to break apart the coconut oil as much as possible.
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Gradually add in the dry ingredients into the egg mixture. Mix thoroughly
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Using a stick-free muffin pan, spoon batter into pan where muffins are about two-thirds of the way full.
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Bake in the center of the oven for approximately 45 minutes. Make sure to cover the muffins with foil midway through so they do not over-brown.
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Cool and serve.
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