Chocolate Walnut Zucchini Muffins

Chocolate Walnut Zucchini Muffins

Never say that zucchinis is just a side dish, let me tell you I use zucchini more in my baking than as side and its so good for you.

I started making zucchini muffins literally 20 years ago and still making for my family. It does not last long in my household and they are great warmed with cream cheese or just butter on top. So good and you can substitute the butter with vegan butter and replace the eggs with 4 tablespoons of unsweetened applesauce.

Chocolate Walnut Zucchini Muffins

Recipe by Lucy ChesnaCourse: Breakfast, Brunch, EverdayDifficulty: Easy
Servings

12

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

153

kcal
Total time

40

minutes

Ingredients

  • 1/2 cup coconut flour

  • 1/2 cup almond flour

  • 1/2 cup sweetener

  • 1 tablespoon baking powder

  • 1/4 teaspoon arrowroot

  • 1/4 teaspoon salt

  • 3 eggs , lightly beaten

  • 1/2 cup shredded zucchini

  • 4 ounces melted butter

  • 1/4 cup of chocolate chips

  • 1/4 cup of crushed walnuts

Directions

  • Preheat 350
  • Grease muffin tin
  • Combine wet ingredients in a small bowl; mix well
  • In a medium bowl, combine dry ingredients and mix well
  • Add the wet and dry ingredients together than add the shredded zucchini
  • Scoop the mixture in each muffin tin
  • Bake for 20 min and let it cool

Notes

  • To make this recipe vegan, substitute the butter with vegan butter and the eggs with 4 tablespoons of unsweetened applesauce

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