- 2 cups grated zucchini (about 1 medium zucchini)
- 1 ½ cups gluten-free flour
- ½ cup almond flour
- ¾ cup Lakanto (or your preferred sweetener)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 teaspoons Ceylon cinnamon
- ½ teaspoon pink Himalayan or sea salt
- 2 eggs (or chia/flax egg)
- ⅓ cup melted coconut oil (or unsweetened applesauce or mashed bananas)
- 2 teaspoons vanilla extract
- 1 scoop Organixx Chocolate Bone Broth powder
- 2 scoops Organixx Clean Sourced Collagens powder
- ½ cup chopped walnuts/pecans
- 1 cup blueberries
- ½ cup chocolate chips (stevia-sweetened)
- ¼ cup unsweetened shredded coconut
- 2 teaspoons grated lemon zest
- Preheat oven to 350°F. Line muffin tins with muffin liners or grease well with coconut oil.
- Grate zucchini and place on paper towels or cheesecloth. Gently squeeze to release some of the moisture from the zucchini.
- Combine gf flour, almond flour, sweetener, baking powder, baking soda, cinnamon, salt (and optional bone broth, collagens, and/or coconut if using). Set aside.
- In a separate bowl, mix together the oil (or oil substitute), eggs, and vanilla. Then stir in the zucchini (and lemon zest, if using).
- Add the dry ingredients to the wet mixture and stir until well combined.
- Gently stir in nuts, chocolate chips, and/or blueberries (if using).
- Scoop about ¼ cup of the batter into each muffin tin (an ice cream scooper works great).
- Bake for 22-28 minutes or until lightly browned and a toothpick inserted in the center comes out clean.
Serves 12. Per Serving (based on using Lakanto, egg & coconut oil):
Calories: 161 | Total Fat: 9.1 g | Total Carbohydrate: 29.2 g | Dietary Fiber: 1.4 g | Protein: 3.3 g