Chocolate Zucchini Muffins
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12 muffins
How about baking some of your extra garden zucchini into tasty low carb chocolate muffins? They make a nice grab and go snack.
- 5 eggs
- 3/4 cup low carb sugar substitute I used 1/4 cup Pyure & 1/4 tsp stevia extract powder
- 1/2 cup butter or coconut oil, melted
- 3 Tablespoons unsweetened cocoa powder
- 3/4 teaspoon vanilla extract
- 1 cup zucchini shredded
- 1 cup almond flour
- 1/2 cup coconut flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt omit if using salted butter
- 1/2 teaspoon cinnamon
Lightly grease or use non-stick spray in a 12 cup muffin baking mold.
In large mixing bowl combine sweetener and butter/oil.
Beat in eggs.
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°F for 25-30 minutes. Remove from molds and let cool on wire rack. Store covered in refrigerator.
Makes 12 muffins
Net carbs per muffin: 2.8 g
Erythritol per muffin (using 1/4 cup Pyure): 2g
Serving: 1muffin | Calories: 179kcal | Carbohydrates: 6.1g | Protein: 3.8g | Fat: 15.9g | Saturated Fat: 6.8g | Monounsaturated Fat: 1g | Cholesterol: 89mg | Sodium: 235mg | Potassium: 75mg | Fiber: 3.3g | Sugar: 1.3g | Vitamin A: 400IU | Vitamin C: 2.5mg | Calcium: 40mg | Iron: 1.6mg
- Net Carbs 2.8g
- % Carbs: 6.6%
- % Protein: 9%
- % Fat: 84.4%
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