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.

Zucchini Chocolate Chip Mini-Muffins
¼ cup coconut flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
1 teaspoon cinnamon
2 eggs
¼ cup grapeseed oil
¼ cup agave nectar
1 ½ cups grated zucchini (do not pack down when measuring)
½ cup dark chocolate chips

1. 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
4. Stir in chocolate chips
5. Grease a mini muffin tin with grapeseed oil and lightly dust with coconut flour
6. Spoon approximately 1 tablespoon of batter into each muffin tin
7. Bake at 350° for 18-22 minutes
8. Cool and serve

Source:http://www.elanaspantry.com/zucchini-chocolate-chip-muffins/ 

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