Zucchini Bread Muffins

Ingredients

• 1.5 cups shredded zucchini
• 1/2 tsp salt (for draining)
• 2 eggs
• 1/3 cup avocado oil
• 1/2 cup allulose
• 1 tsp vanilla extract
• 1.5 cups almond flour
• 1/4 cup coconut flour
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 tsp salt

Method

1. 1

   Toss shredded zucchini with 1/2 tsp salt and let it sit in a colander for 10 minutes, then squeeze out the released liquid firmly with a clean towel — zucchini is mostly water, and this salting-and-draining step pulls that moisture out before it can go into the batter, which is what keeps the muffins from turning watery and dense once baked.

2. 2

   Whisk eggs, avocado oil, allulose, and vanilla together.

3. 3

   Whisk almond flour, coconut flour, baking soda, cinnamon, and salt together, then fold into the wet mixture along with the drained zucchini.

4. 4

   Preheat oven to 375°F, line a muffin tin, and divide batter among the cups, filling each about 2/3 full.

5. 5

   Bake 19-21 minutes until a toothpick comes out clean.