Chocolate Zucchini Muffins No Sugar Low Carb Recipe 455

CHOCOLATE ZUCCHINI MUFFINS .. NO SUGAR, LOW CARB RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees F. 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 evenly into cups. Bake muffins about 20 to 25 minutes, or until top is browned and toothpick inserted into the center comes out clean. Yum! Makes 6 muffins. OPTION: Make into donuts! For some reason, everything tastes better as a donut! NUTRITIONAL COMPARISON (per muffin): Traditional Chocolate Zucchini Muffin = 217 calories, 10g fat, 2.7g protein, 29.7 carbs, 0.9 fiber "Healthified" Chocolate Zucchini Muffin = 214 calories, 16.3g fat, 7.2g protein, 12g carbs, 3.5 fiber (67% fat, 13% protein, 20% carbs)

NO FAT CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Mix together flour, salt, soda, cinnamon, espresso powder, cocoa (use a good cocoa powder; I used King Arthur Dark Cocoa) and baking powder.
• In another bowl mix together zucchini, applesauce, sugar and vanilla. Stir well into the dry mixture.
• Fill muffin lined tins 3/4 full with mixture and bake at 350 for 20-25 minutes.

LOW FAT CHOCOLATE ZUCCHINI MUFFINS

Steps:

• Preheat the oven to 400°F Grease muffin tins or line with baking cups (I use silicone re-usable ones).
• Combine first eight ingredients in a large bowl. Combine yogurt, eggs, milk in small bowl until blended. Stir into flour mixture just until moistened.
• Fold in choc chips and shredded zucchini. Spoon into prepared muffin cups, filling "a generous half" full.
• Bake 20-25 minutes till a toothpick comes out clean. Cool in pan on wire rack for five minutes, then remove from pan and finish cooling on wire rack. Store tightly covered at room temperature.

MOISTEST SUGAR-FREE ZUCCHINI MUFFINS EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin with cooking spray.
• Combine banana, butter, egg, and coconut oil in a bowl; mix until well combined. Add zucchini and vanilla extract; mix well.
• Combine flour, baking soda, cinnamon, nutmeg, and salt in a separate bowl. Add gradually to zucchini mixture, stirring until well combined. Stir in milk slowly. Scoop 1/4 cup batter into each muffin cup. Sprinkle each muffin with 1 teaspoon brown sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, about 20 minutes.

LOW-FAT CHOCOLATE ZUCCHINI MINI MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray 2 mini muffin tins with cooking spray.
• Melt chocolate squares in a large microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, about 1 minute. Stir in zucchini, applesauce, egg substitute, and vanilla extract; beat well until combined.
• Mix sugar, all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt together in a large bowl. Add chocolate mixture; stir just until combined. Fold chocolate chips into the batter.
• Scoop batter into prepared muffin tins.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 15 minutes.