Zucchini Chocolate Chip Bread (Or Mini-Muffins)

Ingredients:
¼ cup coconut flour
¼ teaspoon sea salt
¼ teaspoon baking soda, (gluten and aluminum free)
1 teaspoon cinnamon
2 eggs
¼ cup coconut oil
½ teaspoon pure vanilla extract
1-2 tablespoons raw honey
½ cups grated zucchini (do not pack down when measuring)
½ cup unsweetened dark chocolate chips, or unsweetened bakers chocolate, chopped, (100% cacao) .

Directions:
In a medium bowl, combine coconut flour, salt, baking soda and cinnamon. In a large bowl, combine eggs, oil, honey and zucchini. Mix dry ingredients into wet thoroughly. Stir in chocolate chips. Grease a pan (or you can use a muffin tin), with coconut oil and lightly dust with coconut flour. Spoon approximately 1 tablespoon of batter into each muffin tin. Bake at 350° for 18-22 minutes. Cool and serve.

*For banana bread, replace the zucchini with a very ripe banana, mashed and if you like you can add walnuts or any nuts of your choice.