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Glazed Chocolate Zucchini Muffins (Paleo and Low Carb)

July 14, 2014 By Karen Sorenson

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Zucchini is starting to show up in my CSA each week and although it’s one of my favorite vegetables I wanted to use it in a sweet recipe.  As you may know, I’ve been trying to implement a low histamine diet (in addition to my usual low carb paleo diet).  So what’s the hardest part of a low histamine diet?  Not being able to eat chocolate!  It’s been so hard for me to give up chocolate.  So I ended up “testing” chocolate by making these Glazed Chocolate Zucchini Muffins to see if I react to chocolate.  The good news is that these muffins are so good!  The bad news is that I seem to react to chocolate and it aggravates my Rosacea and makes my eyes itchy.

*Sigh* So it’s back to no chocolate for me, but you get to enjoy these muffins.  🙂

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Glazed Chocolate Zucchini Muffins #paleo #lowcarb #grainfree

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Glazed Chocolate Zucchini Muffins (Paleo and Low Carb)

Ingredients

  • 1/2 cup butter or coconut oil, softened
  • 3/4 cup coconut sugar (or Swerve for low carb)
  • 3 large eggs
  • 1 1/2 cups shredded zucchini
  • 2 tsp vanilla extract
  • 1 tsp apple cider vinegar
  • 1 cup almond flour
  • 1/2 cup cocoa powder
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • Pinch of salt
  • For the Glaze
  • 1/2 cup powdered* coconut sugar (or Confectioner's Swerve for low carb)
  • 1/4 cup coconut milk or heavy cream

Instructions

  1. Preheat oven to 350 F.
  2. Add the butter/coconut oil and sweetener to the bowl of a mixing bowl. Mix on medium speed until smooth.
  3. Add the eggs and mix to combine.
  4. Add the zucchini, vanilla, and apple cider vinegar and mix to incorporate.
  5. In a separate medium bowl, combine the almond flour, cocoa powder, coconut flour, baking soda, cinnamon, and salt.
  6. Add the dry ingredients to the wet ingredients and mix to incorporate.
  7. Line a muffin tin with 10 liners. Using a jumbo scoop, scoop the mixture evenly into the liners.
  8. Bake for 15-25 minutes or until a toothpick inserted into the muffins comes out clean.
  9. Allow to cool before topping with the glaze.
  10. For the glaze
  11. Combine the sweetener (*it needs to be powdered--i.e. run granular sweetener through a coffee/spice grinder or high speed blender) with the coconut milk or cream and spoon the glaze over the top of cooled muffins.
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Filed Under: Desserts, Paleo

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Welcome


Hi, I'm Karen! I follow a low carb and paleo diet as I try and reach my goal of losing 100 lbs. I'm also interested in all things healthy and healing my body through food and lifestyle. Read More

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