- Grated Zucchini - Blanched Almond Flour - Ground Flaxseed - Baking Soda - Baking Powder - Sea Salt - Ground Cinnamon - Ground Nutmeg - Erythritol-Based Granulated Sweetener
Preheat oven to 350 degrees. For muffins: Line a muffin time with 12 muffin cups and set aside. For bread: Lightly grease an 8X4 inch or 7.5x4.5 inch loaf pan with avocado oil or olive oil.
Chop the ends off the zucchini and finely grate, peel and all. I used a cheese grater but the grater attachment on a food processor will also work.
Blot excess moisture with a paper towel & set aside. In a large bowl, whisk together the blanched almond flour, ground flaxseed, baking soda, baking powder, sea salt, cinnamon, nutmeg, & sweetener.
In a separate bowl, whisk together the eggs, avocado oil, and vanilla. Pure the wet ingredients into the dry and mix well. Using a spatula, fold in the chocolate chips and grated zucchini.