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Chocolate Zucchini Muffins {almond flour}

August 29, 2020 by Erica 10 Comments

Chocolate Zucchini Muffins The unthinkable happened. My food processor is temporarily out of commission. But I’m happy to let you know that I tested these chocolate zucchini muffins without any electrical gadgets with great success. I grated the zucchini using my hand-held metal grater and mixed all the ingredients together in a bowl with a fork. It was that simple.

This recipe is based on my Chocolate Zucchini Bread using almond flour, and I used applesauce instead of oil. This is my latest endeavor, to reduce or eliminate my use of processed oils in my baking. My ultimate goal is to reduce my use of processed food to zero or close to it, if possible. I haven’t fully gotten there because I love roasted vegetables with oil. But for now, baking with applesauce is a great substitute because it lends some sweetness and moisture.

For the zucchini, I keep the green on and grate everything but the ends, however you can peel the green off if you prefer. And there’s no need to squeeze the zucchini to get the excess water out.

For the cocoa, make sure to use natural, unsweetened cocoa, not Dutch processed cocoa.

For sweetener, you can use honey in place of maple syrup. And for Keto, replace the maple syrup with sugar-free maple syrup. To go even further with Keto, replace the applesauce with oil, butter, or cream.

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Filed Under: Breakfast, Dairy Free, Desserts, Gluten-Free, Lactose Free, Low Carb | Keto, Paleo, Quick & Easy, Snacks, Vegetarian Tagged With: chocolate, cocoa, Recipe Subscriber Only, zucchini

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Reader Interactions

Comments

  1. Kari McLeod

    February 14, 2023 at 3:10 pm

    5 stars
    Made as 12 small muffins/cupcakes for Valentine’s Day. Yummy!

    Reply
    • Erica

      February 14, 2023 at 3:42 pm

      Aw, so sweet! Thanks, Kari!

      Reply
  2. Ruthie

    August 22, 2022 at 12:00 pm

    5 stars
    I one and halved the recipe using cacao and they are truly delicious!

    Reply
    • Erica

      August 22, 2022 at 12:04 pm

      So great to hear! thanks, Ruthie 🙂

      Reply
  3. A

    August 1, 2021 at 8:52 am

    5 stars
    These were great! I am new to trying out SCD since all the meds keep failing me and I really appreciate the work you put into sharing recipes, thank you!

    Reply
    • Erica

      August 1, 2021 at 9:43 am

      Great to hear! Just fyi, these are not SCD legal because they use cocoa.

      Reply
  4. Candy

    November 27, 2020 at 8:59 am

    Could you use honey instead of maple syrup?

    Reply
    • Erica

      November 27, 2020 at 9:14 am

      Yes! absolutely. Use the same amount.

      Reply
  5. Rebecca

    August 31, 2020 at 11:05 pm

    Could you make this recipe egg free? IF so, what would you suggest?

    Reply
    • Erica

      August 31, 2020 at 11:13 pm

      Yes, you can use flaxseed eggs or chia seed eggs. I haven’t tested them with this recipe yet but either should work. I personally prefer flaxseed eggs which is 1 tablespoon of ground flaxseed (flaxseed meal) and 3 tablespoons of water. Let it set for 15 minutes or so then use as a substitute for 1 egg. So for this recipe you’ll need to double that.

      Reply

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Measurement equivalents

1 tablespoon 3 teaspoons
1/4 cup 4 tablespoons
1 cup 8 ounces
1 teaspoon 5 ml
1 tablespoon 15 ml

Temperature conversions

Gas Mark Fahrenheit Celsius
  1/4  225  110
  1/2  250  130
    1  275  140
    2  300  150
    3  325  170
    4  350  180
    5  375  190
    6  400  200
    7  425  220
    8  450  230
    9  475  240

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I create recipes using simple, nutrient-dense ingredients, staying as close to the earth as possible.

One of my boys was diagnosed with Crohn’s, which inspired me to start Comfy Belly, and create recipes to share my love of good, healthy food. Read More →

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