Zucchini Muffins

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Nutritional Info
  • Servings Per Recipe: 16
  • Amount Per Serving
  • Calories: 180.0
  • Total Fat: 18.1 g
  • Cholesterol: 29.6 mg
  • Sodium: 153.0 mg
  • Total Carbs: 3.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 3.0 g

View full nutritional breakdown of Zucchini Muffins calories by ingredient
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Introduction

Many low carbers tell me they miss having “a little something” with a cup of coffee or tea for breakfast and express a profound weariness with eggs.
Here’s something for you! This Zucchini Bread is moist, sweet, cinnamon-y, and delicious— not to mention being low carb and Having as much protein per slice as a couple of eggs!
Many low carbers tell me they miss having “a little something” with a cup of coffee or tea for breakfast and express a profound weariness with eggs.
Here’s something for you! This Zucchini Bread is moist, sweet, cinnamon-y, and delicious— not to mention being low carb and Having as much protein per slice as a couple of eggs!

Number of Servings: 16

Ingredients

    .5 cup Canola Oil
    2 large Egg, fresh, whole, raw
    1 cup Sour Cream
    0.66 cup nature's eats blanched almond flour
    1 cup, chopped Pecans
    180 grams Zucchini
    3 serving Great Value No Calorie Stevia
    1 tsp Cinnamon, ground
    .125 tsp Salt
    1.5 tsp Baking Soda

Tips

If you make muffins cooking time is 30-35 min. Muffins are very soft almost doughy, but great alternative for keto. breakfast.


Directions

Preheat the oven to 350°F (180°C, or gas mark 4).
In a good-sized mixing bowl, combine the oil, eggs, and sour cream. Whisk these together. Now, in a second bowl, add the dry ingredients:
the ground pecans, baking soda, salt, cinnamon, and Stevia. Stir them together, making sure any little lumps of
baking soda get broken up. Now whisk the dry ingredients into the wet ingredients. Stir just until everything is well combined; There is no need for
prolonged beating. Finally, stir in the walnuts and the shredded zucchini, mixing well.
Pour the mixture into a loaf pan or muffin tin you’ve sprayed well with nonstick cooking spray—my loaf pan is large, 5 × 9 inches (13 × 23 cm). Bake for about 50
minutes or until a toothpick inserted into the center comes out clean. Turn the bread out onto a wire rack for cooling.
Yield: About 16 slices


Serving Size: 1 Muffin or slice of bread

Number of Servings: 16

Recipe submitted by SparkPeople user JIMBO8940.

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