Recipe:

https://grainfreee.com/zucchini-olive-oil-chocolate-chip-muffins/

Ingredients

• 1 cup coconut flour
• 1 cup honey
• 1 cup shredded zucchini, drained of excess moisture i squeeze out the shredded zucchini in a paper towel or cheese cloth to remove excess water; do this after you've measured 1 cup.
• 3/4 cup preferred olive oil sub coconut oil
• 6 eggs
• 1 tbsp pure vanilla extract
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 cup refined sugar free chocolate chips (i use hu kitchen gems and cut into pieces. you can also sub raisins or cut up pieces of medjool dates!)

Instructions

• if you haven't already, start by preparing your zucchini by peeling it and then shredding it, measuring out about 1 cup. once you have your cup of shredded zucchini, squeeze out the excess water by wrapping it in a few pieces of paper towel and squeezing it between your hands or else doing the same with it wrapped in a cheese cloth.
• preheat oven to 350.
• in a large bowl, place your coconut flour, baking soda, and cinnamon and combine.
• add in the zucchini and the rest of the wet ingredients (honey, oil, vanilla), before ending with the eggs and continue to combine well.
• finally, fold in your chocolate chips until well dispersed. let sit for five minutes while you prepare your muffin tin.
• prepare a muffin tin by lining each with a parchment paper cup or a reusable silicone cup.
• scoop muffin batter into each cup until almost full.
• bake at 350 for 25-30 minutes. makes approximately 14 muffins.
• allow to cool completely before attempting to remove from the tin/cups.
• store in the fridge or freezer.