Almond Flour Zucchini Muffins Or Bread

Looking for a quick & delicious snack or an on-the-go breakfast? These almond flour zucchini muffins (or bread!) are the perfect treat.


- Grated Zucchini - Blanched Almond Flour - Ground Flaxseed - Baking Soda - Baking Powder - Sea Salt - Ground Cinnamon - Ground Nutmeg - Erythritol-Based Granulated Sweetener

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

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