Chocolate Zucchini Muffins

I have a feeling that genius was born here in these muffins. Who would’ve thought that by adding a vegetable to chocolate you’d get a super moist and keto friendly afternoon treat?

Course Breakfast, Dessert

Cuisine American

Keyword chocolate, muffins, zucchini

Prep Time 15

Cook Time 25

Total Time 40

Servings muffins

Calories 222kcal

Ingredients

1 cup zucchini grated and drained
½ cup butter
4 oz chocolate, unsweetened
1 cup almond flour
1 tsp baking powder
¼ tsp salt
⅓ cup Lakanto Monkfruit Sweetener powdered
3 eggs
1 tsp vanilla extract
½ cup Lily’s chocolate chips + 2 tbsp
5 drops liquid stevia

Instructions

Preheat oven to 350* and line muffin tin with 12 paper cups.
In small microwave safe bowl melt together the unsweetened bakers chocolate and butter. Stir in between 30 second increments until fully melted and then set aside.
Grate one medium sized zucchini onto a thin linen-type kitchen cloth. Wrap up the grated zucchini into the cloth and squeeze all the liquid out of the zucchini then set side. Should yeild about 1 cup of drained zucchini.
In a large mixing bowl sift together almond flour, baking powder, powdered sweetener and salt. Mix in the eggs, vanilla, stevia and zucchini until fully incorporated. Mix in the melted chocolate and stir to fully combine all the ingredients.
Fold in the ½ cup of chocolate chips until combined.
Equally divide the batter into 12 muffin cups and then sprinkle a few chips on top of each of the 12 muffins.
Bake at 350* for 25-30 minutes. Remove from oven to cool on counter. Serve warm or store in the fridge for later.

Nutrition