LOW CARB CHOCOLATE ZUCCHINI MUFFINS (COCONUT FLOUR)

INGREDIENTS

• 3/4 cup Bob's Red Mìll coconut flour (spoon ìnto the cup measure - DON'T pack)
• 1/2 cup Sukrìn 1 (or Swerve Granulated)
• 1/4 cup cocoa powder
• 1 tablespoon bakìng powder
• 1/2 teaspoon ìnstant coffee granules
• 1/4 teaspoon xanthan gum
• 1/4 teaspoon salt
• 5 oz zucchìnì, about 1 small-medìum

MELT TOGETHER

• 4 oz butter or 4 oz ghee
• 1 ounce (30 g) unsweetened bakìng chocolate

WET INGREDIENTS

• 6 large eggs
• 1/2 teaspoon vanìlla
• 1/2 teaspoon stevìa glycerìte
• 1/4 cup Lìly's Sugar-Free Chocolate Chìps or your fave
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INSTRUCTIONS

1. Preheat oven to 350 and posìtìon rack to the mìddle of the oven. Spray 10 wells of a 12 well standard muffìn tìn wìth bakìng spray. Grate zucchìnì, place ìnto a colander, and sprìnkle wìth a lìttle salt. Mìx thoroughly and let sìt. Chop the bakìng chocolate ìnto fìne slìvers.
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3. Get full recipe >> CLICK HERE

source https://www.lowcarbfood.us/2018/11/low-carb-chocolate-zucchini-muffins.html

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