Zucchini Muffins

Recipe from: me, altered from a recipe from the Everyday Paleo blog


  • 1 zucchini
  • 1/4 cup xylitol
  • 1 1/2 tsp. cinnamon
  • 1/4 cup chopped walnuts
  • 1 cup blanched almond flour
  • 2 large eggs
  • 1/4 tsp. baking soda
  • 1/2tsp. apple cider vinegar


Preheat the oven to 350 degrees. Stir together the dry ingredients in a medium bowl. Set aside. In a large bowl, blend the eggs, xylitol, and vinegar. Stir in the dry ingredients. Add the chopped walnuts and grate the zucchini, peel and all, over the batter. Stir until just combined. Spoon the batter generously into paper-lined muffin cups. There will probably only be enough batter to make 6-9 muffins, depending on the size, so remove the extra muffin liners and fill those empty spaces with a little bit of water. Bake the zucchini muffins for 20-25 minutes, or until a toothpick inserted comes out clean.


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