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Post updated June 4, 2019
This recipe is adapted from Make the Best of Everything. I made a substitution for the sweetener, using stevia. I also added Lily’s Dark Chocolate Chips, which are sweetened with stevia and erythritol.
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- 1/2 cup of chopped walnuts
- 1/2 cup of almond butter
- 7 scoops of stevia(see notes below)
- 1 egg
- 1 large zucchini, shredded and dried (see notes below)
- 1 teaspoon of baking soda
- 1 teaspoon cinnamon
- 1 tablespoon of coconut oil
- Lily’s chocolate chips (optional)
Preheat oven to 350 degrees. In your food processor, pulverize walnuts until they are almost a butter. Add the rest of the ingredients (except chocolate chips, if you are adding them) in your food processor and mix everything together. Mix in chocolate chips with a spoon. Grease silicone muffin cups and add the batter. Bake at 350 degrees for 30 minutes.
The amount of stevia may vary based on the brand of stevia you use and your personal preferences. You might want to mix everything without the egg and taste the mix after 5 or 6 scoops to see how sweet you want the muffins to be.
To shred & dry zucchini, shred with a cheese grater into a colander lined with paper towels, then squeeze out the water with paper towels on top (don’t worry about leaving some moisture in the shredded zucchini).
I freeze the extras and save them for a rainy day that I don’t feel like making breakfast. They are just as good reheated!
Do you like zucchini bread or muffins? Let me know what you think if you try this recipe!