Comments on: Gluten-Free Chocolate Zucchini Muffins (No Sugar Added)

By: Cara

Cara — Fri, 01 Dec 2023 21:45:57 +0000

This is an excellent recipe! Great flavor and texture. I only had Swerve on hand so used that and I was still happy with the muffins. I will definitely make these muffins again.

By: Jean

Jean — Thu, 26 Aug 2021 03:18:16 +0000

These were absolutely delicious! No bitter aftertaste like some chocolate muffins or "mug cakes" and the texture was light and fluffy, but substantial. No egg or zucchini flavor at all. I had to resist eating two when they were warm out of the oven. I used mini zucchini because they have no seeds. I did NOT squeeze out the moisture in a cheesecloth because the recipient indicate to do so, and the moisture was perfect in the finished product. I used a mixture of 1/2 cup Stevia, 1/4 cup Xylitol. Just sweet enough! I added a handful of sugar free chocolate chips too. Easy recipe, all pantry ingredients on hand, you just need the zucchini! Thank you for another fabulous recipe!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 13 Feb 2020 15:08:33 +0000

In reply to Nicole. In this recipe, using almond flour for the coconut flour should be okay. It's best to use a little xanthan gum if you do that. However, the texture will be denser with all almond flour. Also, you can use any sugar substitute you have on hand for the sweetener.

By: Nicole

Nicole — Thu, 13 Feb 2020 13:48:06 +0000

Not sure if anyone will respond. I want to make these today but I only have almond flour, stevia blend and Splenda in the house. How much would I use of these ingredients? Would they turn out ok?

By: Lisa MarcAurele

Lisa MarcAurele — Sat, 17 Aug 2019 12:52:01 +0000

In reply to Cynthia Kerr. It would be a little more than 1/3 cup (0.375 cup).

By: Cynthia Kerr

Cynthia Kerr — Sat, 17 Aug 2019 12:01:46 +0000

This recipe looks awesome! I have Pyure but no Stevia extract powder, can you tell me how much Pyure I should use without the Stevia? Thank you!!

By: Lisa MarcAurele

Lisa MarcAurele — Thu, 21 Feb 2019 13:53:42 +0000

In reply to Twila S.. Melted works best. I added that to the recipe.

By: Twila S.

Twila S. — Thu, 21 Feb 2019 02:51:05 +0000

My muffins are in the oven and I look forward to the testing! You indicated butter in the recipe but didn't state if it's to be melted or soft. I melted it this time but could you clarify?

By: Sherry

Sherry — Sun, 28 Oct 2018 21:04:41 +0000

Absolutely perfect! Doubled but followed the recipe exactly, but maybe had a bit more zucchini (because sometimes a zucchini is more than 2 cups when grated). Baked them for an additional 5-10 minutes. I will be making these again... soon!

By: Lisa

Lisa — Fri, 03 Aug 2018 12:41:52 +0000

In reply to Tiffany. Yes! Using the foil liners is so much better than paper. The muffins don't stick at all!

By: Tiffany

Tiffany — Thu, 02 Aug 2018 23:57:42 +0000

I know this is an older recipe, but these muffins were absolutely delicious--yummy, moist and not too sweet. (Related: I didn't figure out until seeing your photos and reading your notes that I was supposed to put the foil portion of the muffin pan liners on the inside! It makes a huge difference!)

By: Lisa

Lisa — Tue, 10 Jul 2018 09:57:42 +0000

In reply to Rebecca Mills. If it's net carbs, the erythritol has already been subtracted.