Ingredients (not including frosting):
- 1 cup blanched almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp sea salt
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 2 large eggs
- 1/3 cup Swerve
- 1 Tbs butter, melted
- 1 Tbs unsweetened almond milk
- 3/4 cup grated raw zucchini
- 1/2 cup chopped walnuts or pecans
Grate the zucchini. Squeeze out the water and measure 3/4 cup. Set aside.
Preheat oven to 350 degrees. Combine almond flour, salt, cocoa powder, cinnamon and baking soda into medium sized bowl. In another bowl, beat eggs and Swerve for about 2-3 minutes. Then add in melted butter and almond milk.
Stir wet and dry ingredients together, only stirring enough to combine. Gently fold in the zucchini and nuts. Spray donut pan (or muffin top pan) with coconut oil spray, divide mixture evenly into cups (6 cup pan). Bake for for about 20 minutes, or until top is browned and toothpick inserted into the center comes out clean.
Makes 6 muffins
- 3 oz softened cream cheese
- 2 Tbs softened butter
- 1 heaping Tbs Powdered Swerve
Stir together Frosting ingredients. Evenly spread among donuts.