Chocolate Zucchini Muffins
Although it hasn’t been a good year for zucchini, we got another large one from our garden this week. I was tempted to bake another bread, but decided to try a new recipe using chocolate. I’ve had some really good chocolate zucchini breads, but wanted something that I could quickly grab to snack on at work so I opted to bake muffins. These came out better than expected. Maybe next time I will add nuts and/or chocolate chips.
5 eggs
1 cup sugar substitute, I used 12 packets & 1/2 tsp stevia extract powder
½ cup butter
3 Tablespoons unsweetened cocoa powder
¾ teaspoon vanilla extract
1 cup zucchini, grated
1 cup almond flour
½ cup coconut flour
½ teaspoon xanthan gum
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ teaspoon cinnamon
Lightly grease or use non-stick spray in a 12 cup muffin baking mold. Beat eggs in large bowl with sweetener and oil. Stir in the cocoa, vanilla, and zucchini. In separate bowl, mix together the rest of the ingredients. Add dry mix into wet mix until moist. Evenly distribute batter between the 12 muffin molds. Bake at 325 for 25-30 minutes. Remove from molds and let cool on wire rack. Store covered in refrigerator.
Makes 12 muffins
Net carbs per muffin: 3.5 g
-- PRINT THIS RECIPE --
These are wonderful! I threw in a few tablespoons full of sugar free chocolate chips! My husband has been eating them for breakfast, lunch, and dinner. No one believes they are flour and sugar free! Great recipe, and zero blood sugar effect!
I will have to try them with the chocolate chips. So glad your husband enjoyed them.