Mini Chocolate Pecan Pies (Lightened Down Version)

Preheat oven to 350°F and grease a 12-cup muffin tin. Combine flour, salt, and cold butter in a food processor and pulse until crumbly. Add ice water and process until a dough ball forms. Transfer the dough to a floured surface, divide it into 12 equal pieces, and roll each into a 5-inch wide circle. Place a dough piece in each muffin tin cavity and press down. Refrigerate the pan while preparing the filling. Wring out the shredded zucchini in a clean cloth to remove excess moisture. Add all filling ingredients, except pecans, to the food processor and pulse until smooth. Fold in ¾ of the pecans. Divide the filling among the prepared crusts in the muffin tin and top with the remaining pecans. Bake for 20-25 minutes, until the sides are golden-brown. The top may still look wet, but do not over-bake. Top with chocolate chips, cool for 5 minutes, and then remove the pies from the pan.