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Frequently Asked Questions

How to make zucchini muffins?

Preheat oven to 350 F. Line muffin pan with 9 muffin liners. In a small bowl, stir coconut flour, almond flour, flaxseed meal, baking soda, baking powder, cinnamon, nutmeg, and salt together. In a separate bowl, beat together pureed zucchini, xylitol, butter, and eggs together until smooth. Add in dry ingredients and beat until thick.

How do you make a zucchini bread?

In a large mixing bowl add zucchini, sugar, butter (or coconut oil), eggs, and vanilla, and blend really well. In a smaller bowl, add flour, baking soda, baking powder, cinnamon, mineral salt, and stir to combine.

What are the nutritional benefits of zucchini?

Just 1 cup of zucchini with skin on gives your body 37 % of your daily value of vitamin C and 1 gram of fiber. As well as the addition of your daily values of Vitmain B-6 and potassium….and just a wee bit toward your vitamin K and riboflavin.

How much xylitol do you put in zucchini muffins?

These Zucchini Cinnamon Muffins call for 1/2 a cup of xylitol, but I’ve also used 1/3 of a cup – perfect if you like things less sweet. Also, if you don’t have or use xylitol, you can use Gentle Sweet in half the amount, or Super Sweet in a quarter of the amount. You’ll notice I’ve called for pureed zucchini instead of shredded.


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