• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Comfy Belly

Recipes & inspiration for a healthy life

  • Recipe finder
  • Shopping list
  • Kitchen tips
    • Bake with Coconut Flour
    • Bake with Almond Flour
    • Bake with Honey
    • Make Coconut Milk
    • Make Yogurt
    • Make Mayonnaise
    • Make Crème Fraîche
    • Kitchen Essentials
  • Cookbooks
    • Cooking for the Specific Carbohydrate Diet
    • Healthy Coconut Flour Cookbook
    • Everyday Keto Baking
  • About
    • Erica
    • Contact
  • Sign In
    • Sign up
  • Nav Social Menu

    • Facebook
    • Pinterest
    • Instagram

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.

This recipe is for paid subscribers.

SUBSCRIBE to all the recipes

Already a paid subscriber? Sign in

Prevent screen from going dark
Share13
Pin113

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

Previous Post: « Refrigerator Pickles {quick & easy}
Next Post: Tex-Mex Scramble {quick & easy} »

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

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

       

Stay in touch

Popular today

  • Fluffy Pancakes {almond & coconut flour}
  • Herb Ranch Dressing
  • About Erica
  • Banana Bread {almond & coconut flour}
  • Blister Roasted Veggie Bowl
  • Bread & Muffins
  • Chocolate Zucchini Bread {almond flour}
  • Valencia Orange Cake {grain free}
  • Cinnamon Bun Muffins {coconut flour}
  • Banana Bread {coconut flour}
  • Cinnamon Bun Muffins {almond flour}
  • Thai Carrot Soup {quick & easy}
  • Vanilla Cupcakes {coconut flour}
  • Blueberry Muffins {almond & coconut flour}
  • Banana Bread Cake
  • Beef Jerky

Get all the recipes

Subscribe to new recipes image

Cookbooks

Specific Carbohydrate Diet by Erica Kerwien - Comfy Belly
Cooking for the Specific Carbohydrate Diet
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Indigo
Coconut Flour Cookbook by Erica Kerwien - Comfy Belly
The Healthy Coconut Flour Cookbook
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million
Everyday Keto Baking by Erica Kerwien - Comfy Belly
Everyday Keto Baking
  • Amazon
  • Barnes & Noble
  • IndieBound
  • Books-A-Million

Recent comments

  • Erica on Breakfast Cookies:

    Hi again Catherine. I’m not sure if you can see the recipe (if you’re a paid subscriber) so for this…
    Posted Sep 19, 2023

  • Erica on Breakfast Cookies:

    Hi Catherine. The nutritional info for one cookie is at the bottom of the recipe, including the calories.
    Posted Sep 17, 2023

  • Catherine on Breakfast Cookies:

    How many calories per cookie? I have your cookbook and can’t find calories. Thanks!
    Posted Sep 17, 2023

  • Erica on Chocolate Zucchini Bread {coconut flour}:

    Hi Susan. Thanks! I think that squash variety should work, as long as you can figure out how to shred…
    Posted Sep 16, 2023

  • Susan B on Chocolate Zucchini Bread {coconut flour}:

    Loved this chocolate zuchinni bread! So did my husband. Could I use patty pan squash instead of or in addition…
    Posted Sep 16, 2023

  • Erica on Peanut Butter Sandwich Cookies:

    Hi Ruth. If you don’t mind pieces of peanuts in your cookies I think it will work just fine.
    Posted Sep 15, 2023

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

Footer

About Erica

  • Facebook
  • Pinterest
  • Instagram
  • RSS
  • Email

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 →

Quick & easy recipes

No-Corn Cornbread
Peanut Butter Sandwich Cookies
Green Goddess Dip & Dressing

Copyright © 2023 Comfy Belly | Erica Kerwien. All rights reserved.