Keto Zucchini Bread using Almond Flour
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CHOCOLATE CHIP ZUCCHINI MUFFINS || gluten free muffin recipe
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Chocolate Zucchini Muffins | Gluten Free Muffin Recipe
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1 cup zucchini, grated 1 cup creamy almond butter 1/4 cup maple syrup 2 large eggs 1/2 tablespoon chia seeds 1 teaspoon apple cider vinegar 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons dark chocolate chips or chunks (certified gluten-free if. These healthy chocolate chip zucchini muffins are gluten-free, paleo-friendly, refined sugar free and made with almond flour and a lower glycemic sweetener which can be substituted with a low carb sweetener if you are following a keto lifestyle. Ingredients 1 cup grated zucchini 1 cup creamy almond butter 1/4 cup maple syrup or honey 3 eggs, beaten 1 teaspoon cinnamon 1 teaspoon vanilla 1/2 teaspoon baking powder 1/4 teaspoon sea salt 1/4 cup chocolate chips + more for topping.
A few quick notes on these almond butter zucchini muffins: You can use peanut butter if your child/school isn’t peanut-free. I use muffin liners and spray them with cooking spray. These don’t have oil or butter so I want to make sure they don’t stick. Cause that would make the kiddos sad!
Ingredients 2 cups gluten free flour 1 cup almond flour 1/8 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1 1/2 cups coconut sugar 1 cup chopped pecans 1 1/2 cups almond milk 3 eggs 1 1/2 cups shredded zucchini 2 teaspoons vanilla 3/4 cup coconut oil, melted. 3 1/4 cups (about 300 g) grated fresh zucchini. 1 1/2 cups (210 g) all purpose gluten free flour (I used Better Batter) 3/4 teaspoon xanthan gum (omit if your blend already contains it) 2/3 cup (80 g) certified gluten free oat flour. 1 teaspoon baking soda.
Welcome Gluten Free Zucchini Bread, oh harbinger of summer! Made with almond flour, honey, a warm blend of spices, and chocolate chips if you dare (and I think you do!), this easy zucchini bread is mega moist, fluffy, and healthy too. Every year, the first loaf of zucchini bread I bake feels like a mini milestone. Knowing it is the first of many zucchini loaves and zucchini muffins. They contain 1 cup of freshly shredded zucchini Maple syrup adds some nice sweetness to these muffins with no refined sugar.
Almond flour and oats take place of the white flour and also make these muffins lower in carbs and gluten-free! The extra moisture from the shredded zucchini keeps these muffins super moist without adding any butter or oil. Preheat the oven to 375 degrees F. Line a muffin tin with cups. Squeeze any excess moisture out of the shredded zucchini.
In a medium bowl, mix together the almond butter. Fold in the zucchini, followed by half of the chocolate chips. Scoop the batter into the muffin tins, filling each one 3/4 of the way.
Top the batter with the remaining half of the chocolate chips for a delicious chocolatey top layer. Bake for 19-21 minutes, or until a toothpick inserted in the middle comes out clean.
List of related literature:
|from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.|
|from Huckleberry: Stories, Secrets, and Recipes From Our Kitchen|
|from Straight Up Food: Delicious and Easy Plant-based Cooking without Salt, Oil or Sugar|
|from Keto Quick Start: A Beginner’s Guide to a Whole-Foods Ketogenic Diet with More Than 100 Recipes|
|from Newlywed Cookbook: Fresh Ideas & Modern Recipes for Cooking with & for Each Other|
|from Clean Cuisine Cookbook: 130+ Anti-Inflammatory Recipes to Heal Your Gut, Treat Autoimmune Conditions, and Optimize Your Health|
|from The Eczema Diet: Eczema-safe food to stop the itch and prevent eczema for life|
|from Culinary Nutrition: The Science and Practice of Healthy Cooking|
|from Gluten-Free Girl and the Chef|
|from The Eczema Detox: The Low-Chemical Diet for Eliminating Skin Inflammation|