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Almond Flour Chocolate Chip Zucchini Muffins
Prep Time
10
minutes
mins
Cook Time
28
minutes
mins
Total Time
38
minutes
mins
Servings:
9
muffins
Calories:
175
kcal
Course:
Breakfast, Dessert
Cuisine:
American
Moist and nutritious Chocolate Chip Zucchini Muffins made with Almond Flour: A secretly veggie-loaded, low carb, paleo-friendly and gluten-free treat that makes for the perfect sweet breakfast bake.
Ingredients
1½
cup
Zucchini
,
Shredded (Moisture Intact), 1½ medium, 264g
1¼
cup
Almond Flour
,
160g
¼
cup
Coconut Flour
2½
tsp
Baking Powder
Stevia Sweetener
,
⅓ cup sugar worth (Use your brand's Conversion Chart)
1½
tsp
Cinnamon
¼
tsp
Salt
2
Eggs
¼
cup
Plain Greek Yogurt
,
about 50g
¼
cup
Almond Milk
1
tsp
Vanilla Extract
⅓
cup
Chocolate Chips
,
Stevia Sweetened, 75g
Instructions
Preheat oven to 350°F and line a 9-cup muffin pan and lightly spray insides with cooking spray or coconut oil.
Finely chop zucchini using food processor and squeeze out as much moisture as possible.
In a medium bowl, combine almond flour, coconut flour, baking powder, sweetener, cinnamon and salt.
In a large bowl, whisk together eggs, yogurt, almond milk and vanilla.
Add dry mix to wet, and lightly mix until combined and lumps are gone.
Stir in zucchini and chocolate chips, reserving about 2 Tbsp chips for the top. Batter will be thick.
Divide the batter among muffin cups, and top with remaining chocolate chips.
Bake for about 28 minutes or until a toothpick inserted into center comes out dry.
Cool for 10 minutes, then remove pan. Transfer to a wire rack to cool completely, about 15 minutes and enjoy.
Notes
Use coconut or almond based yogurt to keep this Paleo.
Storage:
Let the muffins cool completely before storing so that they remains fresh.
Room temperature: 2-3 days, tightly wrapped in plastic wrap or airtight container.
Fridge: 1 week in an airtight container.
Freezer: 3 months, wrapped in plastic wrap and then placed in freezer bags.
Product Recommendations:
Nature's Eats
Superfine Almond Flour
Lily's
Milk Chocolate Baking Chips
Nutrition:
Servings: 9 muffins | Serving size: 1 muffin
Calories: 175kcal
Fat: 13.1g | Saturated fat: 2.9g
Carbohydrates: 12.3g | Fiber: 5.4g | Sugar: 1.6g
Protein: 6.7g