Preheat the oven to 200°C (400°F). Squeeze out as much liquid from the zucchini as possible. Transfer to a large bowl and add the parsley, coriander, tarragon, chive, eggs, flour, salt and pepper and stir well to combine. Add the ricotta and stir until just combined.
Spoon ⅓ cupful's of the mixture into 8 x 5cm x 9cm ¾-cup-capacity (180ml) mini loaf tins. Top with the Pine Nuts. Cook for 25 minutes or until cooked when tested with a skewer. Serve.