Ingredients:

2 cups almond flour
½ tsp sea salt
½ tsp baking soda
1 tsp cinnamon
2 large eggs
¼ cup coconut oil
1 cup grated zucchini
½ cup chopped pecans
½ cup water or other liquid with 10 drops of stevia added
(the flavor of stevia doesn’t seem to matter much – it hardly comes through)

Directions:

Mix all ingredients together. Grease or line mini muffin cups and preheat oven to 350 degrees.

Bake 15-20 minutes. Makes 24 teeny-tiny snack-sized muffins.

OR, you can pour into couple of small loaf pans, bake longer, and have zucchini bread

Ingredients:

¾ cup loosely packed shredded zucchini
4 eggs, separated
1 cup coconut milk
½ cup melted coconut oil (plus extra for greasing pan)
40 drops Vanilla Creme Liquid Stevia
1 ½ tsp cinnamon
½ tsp sea salt
¾ cup coconut flour (or almond)
1 tsp baking powder
½ cup chopped nuts (I used macadamia)
Unsweetened coconut flakes (optional topping)

Directions:

Preheat oven to 350 degrees. Grease a 9x5x3 inch loaf pan with coconut oil or butter. Separate 3 eggs into two bowls. Whip the eggs whites until very fluffy. In the other bowl, blend together the 3 egg yolks, zucchini, oil, coconut milk, sweetener, vanilla, cinnamon, and salt. Then add the other egg, beating well. Combine flour and baking powder and sift into batter. Blend until there are no lumps. Fold in nuts. Gently fold in the egg whites to the batter. Pour into a greased pan. Top with unsweetened coconut flakes and bake for 60 minutes or until an inserted toothpick comes out clean. Cool and enjoy!