Now that zucchinis are poking out of everyone's garden, here is one idea... We didn't even plant any this year and they are everywhere! The seeds must have survived the winter!
1 cup blanched almond flour
1/4 cup unsweetened cocoa powder
1/4 tsp Celtic sea salt
1/2 tsp baking soda
1/2 tsp cinnamon (optional)
2 eggs
1/3 cup Truvia(or Erytritol plus 1/2 tsp stevia glycerite)
1 TBS coconut oil or butter, melted
1 TBS unsweetener almond milk
3/4 cup grated raw zucchini
1/2 cup chopped walnuts or pecans
Preheat oven to 350F. Combine almond flour, salt, cocoa powder, cinnamon and baking soda into medium-sized bowl. Beat eggs and sweeteners for about 2-3 minutes. Then add in butter and almond milk.
Grate the zucchini. Squeeze out the water of zucchini if it seems wet, then measure out 3/4 cup of grated zucchini. Add 1/2 cup chopped walnuts or pecans.
Stir the wet and dry ingredients together, only stirring enough to combine. Gently fold in the zucchini and nuts. Spray 6 muffin tin with coconut oil spray, then divide mixture evently into cups. Bake muffins about 45 minutes, or until top is browned and toothpick inserted into the center comes out clean. Yum! Makes 6 muffins.
NUTRITIONAL COMPARISON (per muffin):
Traditional Chocolate Zucchini Muffin = 217 calories, 29.7 carbs, 0.9 fiber
“Healthified” Zucchini Muffin = 157 calories, 6.7 carbs, 3.2 fiber
