Danny Davis
Indulge in the rich and chocolaty goodness of our Low Carb Chocolate Zucchini Muffin recipe. These moist and decadent muffins are made with wholesome ingredients and packed with hidden zucchini. With low carbs and incredible flavor, they’re a guilt-free treat for any time of the day. Satisfy your sweet tooth without compromising your diet!
Yield: 12
CHOCOLATE ZUCCHINI MUFFINS
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
So easy, yet scrumptious and amazingly delightful chocolate zucchini muffins you will make them again and again.
Ingredients
- 2 cups (240g) almond meal
- 4 tbsp. coconut flour
- ½ cup (50g) unsweetened cocoa powder
- ½ tsp. baking soda
- 1 tsp. baking powder, gluten free
- ½ tsp. sea salt
- 1 large ripe banana, mashed
- ¼ cup (60ml) unsweetened almond milk
- 3 eggs
- ¼ cup (60ml) honey
- 1 tsp. vanilla extract
- 1 zucchini, grated (about 1 cup)
Instructions
- Preheat oven to 350°F (180°C).
- In a large bowl, combine almond meal, coconut flour, cocoa powder, baking soda, baking powder, and sea salt.
- In a separate bowl, combine mashed banana, almond milk, eggs, honey, and vanilla extract.
- Add the wet mixture to the dry mixture and stir to combine.
- Place grated zucchini between two layers of paper towel and squeeze out excess liquid, and then add to the batter.
- Grease a 12-cup muffin tin or place a muffin liner in each and distribute batter evenly between cups. Bake for 25 minutes or until the tops spring back when touched.
- Let cool for 10 minutes before removing and placing onto a wire rack to cool completely.
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Nutrition per serving: 181 kcal, Fats: 12g, 15g Carbs, 7g Protein
Recipe Keys: Gluten Free, Dairy Free, Low Carb, Meal Prep, Vegan
