These are the absolute best zucchini muffins I have ever made because they don’t taste anything like zucchini muffins. They are gluten free, low carb, nut-free (coconut flour)
Ingredients
Dry Ingredients
- 3/4 cup coconut flour (I get mine from Bulk Barn)
- 1/2 cup Monk Fruit/Erythritol blend (Bulk Barn)
- 1/4 cup cocoa powder (unsweetened, not hot chocolate mix)
- 1 Tbsp baking powder
- 1/2 tsp instant coffee granules
- 1/4 tsp cornstarch
Melt Together Ingredients (melt in microwave or stove)
- 1/2 cup butter (one stick) (or coconut oil or olive oil)
- 2 Tbsp unsweetened baking chocolate or dark chocolate chips (30g)
Zucchini/Berry Processing Ingredients
- 1/4 tsp salt
- 1 cup zucchini (142 g, loosely packed). Can also use 142 g any smashed fruit – strawberries, blueberries, etc. Don’t use salt with the fruit.
Wet Ingredients
- 6 large eggs
- 1/2 tsp vanilla
Directions
- Preheat oven to 350F. Line 12 muffin cups with parchment liners.
- Grate zucchini. To dewater zucchini, place into a colander, and sprinkle with the 1/4 teaspoon salt. Mix thoroughly and let sit (the salt draws the water out of the zucchini).
- Measure the dry ingredients into a medium bowl and whisk together, breaking up any lumps.
- Melt the butter and unsweetened baking chocolate in a microwave safe bowl at 30 second intervals. Mix well.
- Add the wet ingredients to the dry ingredients in the bowl starting with the eggs. Add the eggs and mix until incorporated. Add the chocolate and butter and mix until incorporated. With clean hands, squeeze the water out of the zucchini and add it to the bowl (no need to squeeze any other fruit). Mix thoroughly with a hand mixer scraping down the bowl once.
- Spoon the batter evenly into the muffin cups, mounding slightly in the middle. The batter will be thick.
- Bake for 21-25 minutes depending on your oven. Don’t over bake. Let cool in the pan 3 minutes before removing