low carb sugar free chocolate zucchini muffins

I had a series of recipes that I planned to make this week. Then I saw the zucchini in my fridge and knew I needed to use it before it went bad. If there’s banana bread in our house, my kids know the real reason I made it. 🙂

Even though I enjoy eating foods that have flour and sugar in them, this doesn’t mean that I don’t crave something less bad for me. I have lots of gluten free flours in my kitchen. My oldest is celiac, so I learned early on how to bake using flours that don’t act the same way regular all-purpose flour does. I’ve experimented a lot. I mean, a lot.

There were very few gluten free baking blends available when he was first diagnosed. But there are many good gluten free flours out there now. I usually stay away from the ones that have any kind of beans included. I just don’t care for the taste of garbanzo beans (cough cough) in my brownies. Call me weird. I like Cup4Cup and Better Batter for baking.This recipe only uses coconut flour. So before you go spend a lot of money on flour blends, see how you like using just one. Lots of stores have plain coconut flour now – Trader Joe’s, Fred Meyer carries Bob’s Red Mill brand, and even Costco has a brand. Also pick up some greaseproof liners. It really makes a difference in your baked goods!

I plan to make these again using my Trim Healthy Mama baking blend and see if I notice a difference in texture and taste. I used Trim Healthy Mama sugar free chocolate chips on some of the muffins and cacao nibs on others. I liked both equally.

Low Carb Sugar Free Chocolate Zucchini Muffins

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• Author: heidi - adapted from Low Carb Maven

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Ingredients

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• 3/4 cup coconut flour
• 1/2 cup Gentle Sweet
• 1/4 cup Dutch process cocoa powder
• 1 tablespoon baking powder
• 1/2 teaspoon espresso powder
• 1/2 teaspoon xanthem gum
• 1/2 teaspoon salt
• 6 ounces grated zucchini (1 medium)
• 4 tablespoons unsalted butter
• 1 ounce unsweetened baking chocolate
• 6 large eggs
• 1 teaspoon pure vanilla extract
• 2 doonks pure stevia
• Trim Healthy Mama sugar-free chocolate chips or cacao nibs to sprinkle on top

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Instructions

1. Position rack to middle and preheat oven to 350 F. Line 14-16 muffin cups with greaseproof liners.
2. Grate zucchini and place in strainer over bowl. Toss with a teaspoon of salt and let sit while preparing rest of recipe.
3. Chop the unsweetened chocolate and melt butter and chocolate over medium-low heat.
4. In the bowl of a stand mixer fitted with the whisk, combine the coconut flour, Gentle Sweet, cocoa powder, espresso powder, baking powder, xanthem gum, and salt. Break up any bits that remain.
5. Add the eggs and mix until incorporated.
6. Add chocolate mixture and mix until just combined.
7. Press out any remaining liquid from the zucchini and then add it to the bowl. Mix on low for 30 seconds.
8. Using a 4 tablespoon cookie scoop, fill muffin wells with batter and top with sugar free chips, or cacao nibs.
9. Bake for 15-17 minutes until tops are set and toothpick inserted comes out clean. Let cool for 5 minutes in pan and then finish cooling on a wire rack.

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Notes

The greaseproof liners I use really make a difference when baking. I’ve never had anything stick to them. Amazon has the best products!

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